Classic Southern Chess Pie (Printable Version)

Southern custard pie featuring a golden top and rich buttery filling, subtly flavored with vanilla.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1 1/2 cups granulated sugar
03 - 1/2 cup unsalted butter, melted and cooled
04 - 4 large eggs
05 - 1 tablespoon cornmeal
06 - 1 tablespoon all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon white vinegar (optional)

# Method:

01 - Preheat the oven to 350°F.
02 - Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk sugar, melted butter, eggs, cornmeal, flour, and salt until smooth.
04 - Add milk, vanilla extract, and vinegar if using; whisk until fully combined and silky.
05 - Pour the filling into the prepared pie crust.
06 - Bake for 45 to 50 minutes until the center is just set and the top is golden brown; the pie will puff slightly and settle as it cools.
07 - Remove from oven and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • It's deceptively simple—just a handful of pantry staples that somehow transform into pure comfort.
  • That crispy-tender top with the silky custard underneath is the kind of contrast that makes people close their eyes when they take a bite.
  • It's fast enough to throw together on a lazy afternoon but impressive enough to bring to any gathering.
02 -
  • If your filling is too runny after baking, your oven might run cool—try 360°F next time and give it an extra five minutes.
  • The vinegar doesn't make it taste sour; it brightens everything and keeps the filling from tasting flat or one-dimensional.
03 -
  • Cool butter before mixing it with the eggs—even slightly warm butter can affect the texture of the filling.
  • Don't overbake; the pie is done when the center jiggles just slightly when you gently shake the pan, not when it looks completely firm.
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