Chess Pie
Chess Pie is an old-fashioned Southern dessert with a warm, golden filling that’s as comforting as it is satisfying. Each slice brings the smooth sweetness of sugar, a hint of lemon, and the richness of butter, all balanced with just a bit of cornmeal for texture.
Each slice brings the smooth sweetness of sugar, a hint of lemon, and the richness of butter, all balanced with just a bit of cornmeal for texture.
This recipe turns simple pantry ingredients into something special, making it an ideal dessert for Thanksgiving or any time you’re craving a taste of classic comfort. It’s the kind of pie that feels just right served chilled or warm, maybe with a little powdered sugar or a scoop of ice cream for a truly nostalgic treat.
Chess Pie Recipe Highlights
- Classic Southern Dessert
- Easy 10-Minute Prep
- Simple, Pantry Ingredients
- Make-Ahead and Freezer-Friendly
- Perfect for Thanksgiving, Holidays or really Anytime
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PIE CRUST – This recipe uses a store-bought pie crust, which makes it quick and convenient. If you prefer, you can use a homemade pie crust instead—just make sure it’s well-chilled before rolling out for easier handling and a flaky result.
SUGAR – We use both granulated sugar and a little powdered sugar in this pie. Granulated sugar is mixed into the filling, creating that smooth, sweet custard we love in a chess pie. The powdered sugar is optional and used as a dusting for extra sweetness and a pretty finish.
EGGS – The eggs are key to the pie’s custardy texture and help it set up properly. Using room temperature eggs will make mixing smoother and prevent curdling. To quickly warm them, place cold eggs in warm (not hot) water for about 5 minutes.
BUTTERMILK – Buttermilk gives the filling a touch of tanginess, which balances the sweetness and adds depth to the flavor. If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with just under 1 cup of regular milk. Let it sit for 5 minutes to thicken slightly before using.
DRY INGREDIENTS – This recipe uses a combination of cornmeal and all-purpose flour. The cornmeal is traditional in chess pie and adds a slight texture to the filling, giving it that unique chess pie feel. The flour also helps thicken the filling, so it sets perfectly without being too dense. If you want a different texture, you could use only flour, but the result may be a bit lighter and less traditional.
How To Make a Chess Pie
Please check the printable recipe card below for more detailed instructions.
- Roll out the pie crust to fit a 9” pie plate, press it in, and blind bake at 400º Fahrenheit for 8-10 minutes. Let it cool.
- Lower the oven to 350º Fahrenheit.
- In a mixing bowl, whisk together sugar, eggs, melted butter, buttermilk, cornmeal, flour, lemon juice, vanilla, and salt.
- Pour the filling into the crust, bake for 30 minutes, then cover the crust edges with foil and bake for an additional 10-15 minutes until set.
- Cool the pie for 30 minutes, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.
Leftovers and Storage
STORE – Cover any leftover pie and keep it in the refrigerator for up to 5 days. For the best flavor and texture, let the pie come to room temperature for about 30 minutes before serving; this helps the filling soften slightly and brings out its rich, custardy texture.
FREEZE – This pie freezes beautifully if you want to save some for later! Once the pie has fully cooled, wrap it tightly in a layer of plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze it for up to 2 months. When ready to enjoy, transfer the pie to the refrigerator and let it thaw overnight. Freezing tip: slice the pie before wrapping so you can defrost and enjoy individual pieces without needing to thaw the entire pie.
REHEAT – If you prefer your pie warm, place individual slices in a 300º Fahrenheit oven for about 10 minutes to gently reheat them. This softens the filling and refreshes the crust slightly. If you enjoy it chilled, you can also eat it straight from the fridge—both ways are delicious!
MAKE AHEAD – Chess pie is a fantastic make-ahead dessert! Bake it a day before you plan to serve and store it covered in the refrigerator. The flavors develop and deepen as it sits, making it taste even better the next day. Just bring it to room temperature for a few minutes or serve it chilled, depending on your preference.
Serving Suggestions
WHIPPED CREAM – Whipped cream is a classic topping that adds a light, creamy texture to each bite of the chess pie. You can make your own by whipping heavy cream with a bit of powdered sugar until soft peaks form, or use store-bought if you’re short on time. For a twist, add a splash of vanilla or almond extract to the whipped cream to bring a little extra flavor.
FRESH BERRIES – Fresh berries like raspberries, strawberries, or blueberries balance the pie’s sweetness with a bit of natural tartness. Arrange a few berries around each slice for a colorful and refreshing touch. If you’d like, sprinkle a little sugar over the berries and let them sit for 10 minutes to release their juices, creating a simple berry sauce to drizzle over the pie.
VANILLA ICE CREAM – A scoop of vanilla ice cream turns each slice of pie into a real treat, especially if you warm the pie just slightly before serving. The cool, creamy ice cream melts over the warm pie, adding a wonderful contrast. Feel free to try other ice cream flavors, like cinnamon or butter pecan, if you want to add a unique twist.
CARAMEL SAUCE – Drizzling caramel sauce over each slice gives an extra layer of sweetness and a hint of richness. You can use store-bought caramel sauce or make a simple homemade version by melting sugar with butter and cream. This pairs wonderfully with the buttery, custardy filling of chess pie, making it feel extra special.
COFFEE OR TEA – Chess pie pairs beautifully with a warm cup of coffee or tea, especially if you enjoy it as a cozy dessert or even a morning treat. A medium roast coffee or a lightly spiced tea (like chai) brings out the pie’s flavors without overpowering them. For a caffeine-free option, try a rooibos tea, which has a mild, slightly sweet flavor that works well with dessert.
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Recipe Success Tips
ROOM TEMPERATURE – Using room temperature eggs helps the filling mix smoothly, resulting in a consistent custard texture. If your eggs are cold, place them in a bowl of warm (not hot) water for 5 minutes to bring them up to temperature quickly.
BUTTER – Melted and slightly cooled butter is key for a rich, smooth filling. If the butter is too hot, it can cook the eggs and cause clumping. Let the butter cool for a minute or two after melting so it mixes evenly without affecting the other ingredients.
BLIND BAKE – Blind baking (or pre-baking) the crust keeps it from getting soggy once you add the filling. Be sure to use parchment paper and pie weights or dry beans to prevent the crust from puffing up. Removing the weights halfway through baking can help the bottom of the crust cook evenly.
DONENESS – To check if the Chess Pie is done, look at the center. It should be set and only slightly jiggly in the middle. The pie will continue to set as it cools, so avoid over-baking, which can make the filling too firm.
COVER THE CRUST EDGES – The crust edges can brown quickly, especially during the final bake. If you notice them getting too dark, cover them with strips of aluminum foil halfway through baking. This way, the edges stay golden without burning.
Commonly Asked Questions
Why is it called a “Chess Pie”?
The name “Chess Pie” has a few possible origins, though none are certain. One popular theory is that the pie was originally stored in a “pie chest” or “pie safe,” a cabinet that kept pies fresh before refrigeration.
Another story suggests that someone once described it simply as “jes’ pie” (meaning “just pie” in a Southern accent), and over time, this was misheard and written as “chess pie.” Whatever the origin, the name has stuck, and the pie itself remains a beloved Southern dessert known for its custard-like filling and simple ingredients.
How do I know when my chess pie is done baking?
The pie is done when the filling is mostly set but still has a slight jiggle in the very center. This jiggle means the custard will finish setting as it cools, giving you a smooth texture.
If the whole pie is firm in the oven, it may be over-baked, which can make the filling too dense. Start checking around the 40-minute mark, and remember that the pie will firm up fully as it cools.
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Chess Pie
Ingredients
- 1 pie crust premade, thawed
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 8 tablespoons butter unsalted, melted and cooled
- ¼ cup buttermilk
- 2 tablespoons yellow cornmeal
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar optional
Instructions
Blind Bake – Crust
- Preheat the oven to 400º Fahrenheit.
- Unroll pie dough, gently roll with a rolling to make an even circle and smooth any cracks. Roll dough onto a rolling pin and unroll over the pie plate. Gently lift the edges of the dough and press into the corners of the plate allowing the dough to fill the pie plate, careful not to stretch the dough. Remove any excess dough from the edges and crimp with desired design.
- Blind bake the crust. Line pie dough with parchment paper or aluminum foil and fill with pie weights or dry beans. Bake for 8-10 minutes. Remove the crust from the oven and place on a cooling rack, gently lift the parchment paper filled with beans. Cool for 10 minutes.
- Reduce the oven temperature to 350º Fahrenheit.
Chess Pie Filling
- Add sugar, eggs, melted butter, buttermilk, cornmeal, flour, lemon juice, vanilla extract, and salt to a large bowl. Whisk the ingredients until well combined. About 1 minute. Pour the batter into the pie crust.
Final Bake, Rest, and Chill
- Bake for 30 minutes. Remove from the oven and carefully tent the crust with foil. Bake for another and additional 10-15 minutes or until the pie is set.
- Remove pie from oven. Place on a rack to cool for 30 minutes. Cover and refrigerate for at least 2 hours before serving. Dust with powdered sugar and serve.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.