Classic Southern Chess Pie (Print Version)

Rich buttery custard with golden sugary crust, a beloved Southern dessert perfect for any occasion.

# 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, for tang)

# Step-by-Step:

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 together the sugar, melted butter, eggs, cornmeal, flour, and salt until smooth.
04 - Add the 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 45–50 minutes, or until the center is just set and the top is golden brown. The pie will puff up slightly and settle as it cools.
07 - Remove from the oven and let cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The magic happens in the oven, creating that signature crispy sugary crust all on its own
  • Everything mixes in one bowl, and you probably have all the ingredients right now
  • That slightly tangy backdrop keeps the sweetness from being too much, balancing perfectly with coffee or milk
02 -
  • The center should still have a slight wobble when you remove it from the oven, like gentle Jell-O, and it will continue setting as it cools
  • Every oven is different, so start checking at 45 minutes because that sugar crust can go from perfect to burned quickly
  • This pie needs to cool completely, at least 2 hours, before slicing or you will end up with a beautiful puddle instead of wedges
03 -
  • Room temperature ingredients prevent lumps and ensure that silky smooth texture everyone wants
  • Place a baking sheet on the rack below your pie to catch any sugary drips before they burn onto your oven floor
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