My chess pie packs Southern classic comfort in every bite! I love whipping up this old-fashioned dessert, especially when I see how quickly it disappears at family gatherings!
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My Easy Chess Pie Recipe
I’ll never forget the first time I decided to make my chess pie for Thanksgiving about 3 years ago. When I pulled that beautiful, golden pie out of the refrigerator to serve, I knew immediately this dessert was going to be a hit!
Sure enough, when everyone took their first bites and the room went completely silent except for the sounds of the forks on the plates. Always a good sign!
Everyone fell in love with the creamy texture and the perfect balance of sweetness that makes chess pie such a classic!
And if you love a good pie recipe, try my recipes for coconut cream pie, canned peach pie, cinnamon roll apple pie, pecan pie without corn syrup, and sweet potato pie with condensed milk.
What is Chess Pie?
Buttermilk chess pie is a classic Southern dessert that’s simple and decadent at the same time. A mixture of eggs, sugar, and butter is thickened with a small amount of flour and cornmeal and then baked in a simple crust.
Most people say the name comes from the term “just pie,” which sounds like “chess pie” in a Southern accent.
My recipe for chess pie is similar to the original, but other variations like chocolate chess pie or lemon chess pie exist, too.
Chess Pie Ingredients
- Refrigerated pie crust — I’ve also used my 3 ingredient pie crust too
- Sugar
- Cornmeal
- Flour
- Salt
- Eggs
- Egg yolks
- Lemon juice
- Buttermilk
- Butter
How to Make Chess Pie
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place a baking sheet onto the middle rack of the oven and preheat it to 350 degrees F.
STEP TWO: Lay the pie crust over a rolling pin and guide it onto a greased glass pie plate.
STEP THREE: Gently press the bottom and sides of the pie crust into the pie plate, trimming the overhang if necessary. Prick the base of the pie crust with a fork.
STEP FOUR: Crimp the edges of the pie crust and place the pie plate in the freezer for 20 minutes.
STEP FIVE: In a large bowl, combine the sugar, cornmeal, flour, and salt. Whisk until combined.
STEP SIX: Whisk in the eggs, yolks, and lemon juice until incorporated. Add the buttermilk and melted butter and continue whisking until smooth.
STEP SEVEN: Transfer the filling to the pie crust and place the pie plate on the baking sheet in the oven.
STEP EIGHT: Bake for 30 minutes, cover with aluminum foil, and continue baking for another 20 minutes.
STEP NINE: Remove the pie from the oven and place it on a wire rack to cool to room temperature.
STEP TEN: Place the pie in the refrigerator and chill for one hour.
STEP ELEVEN: Just before serving, dust with the powdered sugar.
Tips for The Best Recipe for Chess Pie
- Bake the pie on a baking sheet so the hot pan cooks the bottom of the crust. I find this is the key to preventing a soggy bottom!
- Mix the filling thoroughly to make sure the cornmeal and flour are well-incorporated and prevent lumps.
- Cover the pie with aluminum foil after 30 minutes to prevent over-browning. Since the whole pie can brown, I top the entire pie for this.
- Let the pie cool completely before chilling to prevent any condensation that could make it soggy.
- Double the filling when using a deep pie pan. Generally, a standard-size glass pie dish is 9 inches wide and 1-½ inches deep (with a 3-cup capacity) and will hold enough of the filling in my recipe. If I’m using my deeper pie dish, I will double the filling so the pie comes out higher and thicker.
- Chill for at least an hour to let the chess pie set so you get that perfectly creamy texture. I love this pie most when it’s been chilled.
Chess Pie Variations and Substitutions
- Use apple cider vinegar or white vinegar instead of lemon juice for a tangier flavor profile. I’ve used this when I was out of lemon juice.
- Add cocoa powder to the batter for a decadent chocolate chess pie recipe. I am chocolate obsessed so I enjoy doing this from time to time.
- Use a gluten-free pie crust for those with dietary restrictions. Just make sure the flour and cornmeal are certified gluten-free as well!
- Try using maple syrup and brown sugar instead of white sugar for a deeper, autumnal sweetness. I love making this version in the fall!
What to Serve with This Chess Pie Recipe
Chess pie is rich and sweet, so I like to balance it with something light. A dollop of fresh whipped cream or a scoop of vanilla ice cream on the side does the trick! Sometimes, I’ll even sprinkle a bit of cinnamon on top for a little warm spice.
Chess Pie FAQs
How do I Store Chess Pie?
After it cools, I cover my chess pie recipe with foil and tuck it in the fridge. It keeps well for up to five days, and honestly, it tastes just as good on day five as it does on day one — if it lasts that long!
More Easy Thanksgiving Desserts
- Pineapple dump cake
- Jello salad
- 3 ingredient banana pudding
- Apple turnover
- Blueberry cobbler recipe
- Cherry dump cake
- Banana pudding cookies
- Apple cobbler recipe
- Pineapple upside down cake recipe
- Cream cheese fruit dip recipe
Easy Chess Pie
Equipment
Ingredients
- 1 store-bought refrigerated pie crust chilled (I used Pillsbury)
- 1 ½ cups granulated sugar
- ¼ cup yellow cornmeal
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 large eggs
- 2 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
- ¼ cup unsalted butter melted
- Powdered sugar for serving
Instructions
- Place a baking sheet onto the middle rack of the oven and preheat it to 350 degrees F.
- Lay the pie crust over a rolling pin and guide it onto a greased glass pie plate.
- Gently press the bottom and sides of the pie crust into the pie plate. (If there is a lot of pie dough, overhang trim excess with a sharp knife). Prick the base of the pie crust with a fork.
- Crimp the edges of the pie crust and place the pie plate in the freezer for 20 minutes.
- In a large bowl, combine the sugar, cornmeal, flour and salt. Whisk until combined.
- Whisk in the eggs, yolks, and lemon juice until incorporated. Then, add the buttermilk and melted butter and continue whisking until smooth.
- Transfer the filling to the pie crust and place the pie plate on the baking sheet in the oven.
- Bake for 30 minutes, cover with aluminum foil, and continue baking for another 20 minutes.
- Remove the pie from the oven and place it on a wire rack to cool to room temperature. (It should still have a bit of jiggle.) Then, place the pie in the refrigerator and chill for one hour.
- Just before serving, dust with the powdered sugar.
Notes
- Generally, a standard–size glass pie dish is 9 inches wide and 1-½ inches deep (with a 3-cup capacity) and will hold enough of the filling in this recipe. If using a deeper pie dish, double the filling to make sure the pie sits higher.
- Pillsbury pre-made refrigerated pie crust comes with two crusts. You will only need one for this recipe; keep the other crust refrigerated (or frozen) for another use.
- The pie is done when it is still slightly jiggly. If it is more soupy and not firm on top, return it to the oven, covered, and check on it every 5 minutes until it is done.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
