Marry This Chess Pie Recipe is a classic and sweet recipe, which is made with sugar, butter, and a hint of cornmeal. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes, plus chilling and cooling time.
Jump to RecipeChess Pie Recipe Ingredients
- 1 unbaked pie crust, store-bought or homemade
- 1 stick of butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 3 Tbsp. yellow cornmeal
- 1 Tbsp. all-purpose flour
- 1/4 cup milk, room temperature
- 1 1/2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- Pinch of salt
- Powdered sugar, optional
How To Make Chess Pie Recipe
- Prepare the crust: Preheat the oven to 375°F. On a lightly floured surface, roll the piecrust into a 12-inch circle and transfer it to a 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes, then prick the bottom of the crust with a fork.
- Blind bake the crust: Line the frozen piecrust with parchment paper and fill with pie weights. Bake for 10 to 12 minutes, until the edges are dry. Carefully remove the paper and weights and bake for another 3 to 5 minutes until the bottom is dry. Let it cool slightly and reduce the oven temperature to 350°F.
- Make the filling: In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract, and a pinch of salt; mix to combine.
- Bake the pie: Carefully pour the filling into the crust. Bake until the edges and center of the pie are set completely, 45 to 50 minutes. Let the pie cool completely, about 2 hours. Top with a sprinkle of powdered sugar, if desired.
Recipe Tips
- How do I know when the pie is done? The pie is ready when the center is set and no longer jiggles. The top will have a beautiful, slightly crackled golden-brown crust.
- Can I use a store-bought pie crust? Yes, a store-bought refrigerated or frozen pie crust will work perfectly for this recipe to save time.
- How to prevent the crust from getting soggy? Blind baking the crust first is the key. This pre-bakes the crust, creating a barrier that helps prevent the liquid filling from making the bottom soft.
- Why does the baking time vary so much? Chess pies are a type of custard pie, and their baking time can be affected by the temperature of the ingredients, the type of pie pan used (glass vs. metal), and variations in oven temperatures.
What To Serve With This Pie
This is a simple, elegant pie that is best served on its own or with a simple garnish.
- A dusting of powdered sugar
- A dollop of lightly sweetened whipped cream
- Fresh berries, like raspberries or blueberries
How To Store This Pie
- Refrigerate: Once cooled, cover the pie and store it in the refrigerator. It will keep for up to 4 days. It can be served chilled or allowed to come to room temperature.
Pie Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 60g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 15g
- Sodium: 380mg
- Fiber: 1g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Chess pie is a classic Southern dessert with a simple filling of eggs, sugar, butter, and a small amount of flour or cornmeal. It bakes into a rich, sweet custard with a slightly crunchy top.
They are very similar, but the main difference is the acidic ingredient. Buttermilk pie uses buttermilk for its signature tang, while classic chess pie uses a small amount of vinegar or lemon juice. Chess pie also typically contains cornmeal, which gives it a unique texture.
A cracked top is a classic characteristic of a chess pie and is nothing to worry about! It’s part of its charm. It happens as the sugary top layer bakes and sets.
Try More Recipes:
Chess Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings30
minutes1
hour480
kcalA classic, old-fashioned Southern chess pie with a sweet, rich, and gooey custard-like filling and a signature crackled top crust.
Ingredients
1 unbaked pie crust
1 stick of butter, melted
2 cups granulated sugar
4 large eggs
3 Tbsp. yellow cornmeal
1 Tbsp. all-purpose flour
1/4 cup milk
1 1/2 Tbsp. lemon juice
1 tsp. vanilla extract
Pinch of salt
Directions
- Preheat oven to 375°F. Prepare and blind bake the pie crust until the edges are lightly golden. Reduce oven to 350°F.
- Whisk together melted butter and sugar. Whisk in eggs, then cornmeal and flour.
- Stir in the milk, lemon juice, vanilla, and salt.
- Pour the filling into the partially baked crust.
- Bake for 45-50 minutes, until the center is completely set.
- Let the pie cool completely for at least 2 hours before slicing and serving.
Notes
- Blind baking the crust is a crucial step to prevent a soggy bottom.
- The pie is done when a knife inserted near the center comes out clean.
- The slightly crackled top is a signature feature of a well-baked chess pie.
- This pie is very sweet, so it’s best served in small slices.
