Chess Pie

The Chess Pie is a traditional Southern dessert consisting of eggs, butter, milk and sugar. A deliciously sweet, custard-like pie with a caramelized crust!

The Chess Pie has been a staple on the Southern dessert table since the mid-18th century. The pie is filled with a gooey, buttery, sweet custard-like filling that is to die for! The traditional recipe calls for butter, sugar, eggs and milk while adding a thickening agent, usually flour or cornmeal. However, in this recipe we use a combination of both. Two is better than one, right?

Where did the chess pie come from?

Many theories on the origin of chess pie has been proposed, but no one actually knows how it got its name. Some believe its name came from the cheese pie, containing similar ingredients rendering a custard-like filling similar in texture to the British cheesecake. However, others believe it was named after the town of Chester, England. Lastly, many believe it was called chess pie because it was kept in pie “chests”. Wherever and however it got its name doesn’t really matter because this pie is as easy as it gets and is simply delicious! Just mix all your ingredients together in a bowl and pour into a pie crust, bake, cool and serve!

What does chess pie take like?

Heavenly goodness! Chess pie is decadent, sweet, with a custard-like filling and the perfect, crispy, golden, caramelized top. The flour and cornmeal hold the ingredients together while giving the filling a little bit of texture.

Store bought pie crusts vs. homemade pie crusts

If you have the time and want to make homemade pie crust look no further. Try our Simple All Butter Pie Crust (uses all butter for the crust), My Favorite Pie Crust (1/2 butter, 1/2 vegetable shortening), or Old Fashioned Pie Crust (all vegetable shortening).

However, if you are short on time or just don’t want to fuss with making your own pie crust, there’s no shame in using a store bought one. There are many good ones you can easily find right at your local grocery store. Two of my favorites include:

Pillsbury Pie Crusts that come with a double pie crust

Marie Callender’s that come already in the plate but, are a single crust. Great for making pies that don’t need a top pie crust. I use Marie Callender’s a lot in my recipes and it’s the one that I used for this Chess Pie. Great tasting, with a nice flaky crust.

Other popular chess pies include…

• Chocolate Chess Pie
• Lemon Chess Pie
• Coconut Chess Pie
• Buttermilk Chess Pie
• Nut Chess Pie (pecan, walnut)

Chess Pie-Ingredients

• eggs
• melted butter
• granulated sugar
• pure vanilla extract
• evaporated milk
• lemon juice
• flour
• cornmeal
• salt
• unbaked pie shell

Instructions

• Preheat oven to 350 degrees.
• In a stove top pan, melt the butter and set aside to cool.
• Using a hand mixer, beat the eggs, sugar and pure vanilla extract until combined.
• Add cooled butter, lemon juice and evaporated milk and beat until combined.
• Add flour, cornmeal, and salt and beat until incorporated.
• Pour into an unbaked pie shell. 

• Bake for 50-60 minutes or until the center is mostly set. If top is getting too brown lightly cover with foil.
• Remove from oven and let cool. 

• Add powdered sugar, and whipped cream if desired. 
• Serve and enjoy!

• To store, cover with foil and place in the refrigerator for up to 3 days.

For more decadent pies try:

Chocolate Chess Pie

Coconut Cream Pie

Simple Kentucky Derby Pie

1-2-3 Delicious Mounds Bar Pie

Classically Good Rhubarb Custard Pie

The Most Delicious Peanut Butter Pie

The Best Pecan Pie Recipe

The Best Ricotta Pie Recipe