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Irresistible Classic Chess Pie

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A classic Southern dessert featuring a rich, buttery custard filling with a hint of tang, baked in a flaky pie crust. This easy homemade chess pie is quick to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (300 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, at room temperature
  • 2 tablespoons (16 g) yellow cornmeal
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ teaspoon (1.5 g) salt
  • 1 (9-inch/23 cm) unbaked pie shell (homemade or store-bought)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place your unbaked 9-inch pie shell on a baking sheet to catch any drips.
  3. In a large mixing bowl, combine granulated sugar and melted butter. Whisk until smooth and slightly creamy.
  4. Add eggs one at a time, beating well after each addition until the batter is thick and uniform.
  5. Stir in yellow cornmeal and salt until fully mixed.
  6. Mix in apple cider vinegar and vanilla extract to balance sweetness and deepen flavor.
  7. Pour the filling into the prepared pie shell.
  8. Bake on the middle rack for 50 to 60 minutes until the filling is set but slightly jiggly in the center.
  9. Cool the pie completely on a wire rack for at least 2 hours before slicing.
  10. Serve as is or topped with whipped cream or fresh berries.

Notes

Use room temperature eggs to prevent curdling and ensure even baking. If crust edges brown too quickly, cover them with foil halfway through baking. For a smoother filling, sift cornmeal before adding. Avoid overbaking; the filling should have a slight wobble when done.

Nutrition

Keywords: chess pie, classic chess pie, Southern dessert, easy pie recipe, homemade dessert, custard pie, buttery pie, simple pie recipe

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