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5 from 1 vote
Two slices of the Classic Chess Pie are served on golden-rim dessert plates. The slice has flaky crust, silky filling, and crispy caramelized topping crowned with a big dollop of whipped cream. The rest of the pie is in the pie pan on the side. Extra whipped cream is served in a pink great depression glass cup.
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Classic Chess Pie Recipe
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Try our Classic Chess Pie Recipe and embrace the beloved creamy, flaky Southern dessert guaranteeing you delicacy and comfort in every slice.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 1 Homemade Pie Crust
  • ½ cup (4 oz/115 g) butter, diced
  • ⅓ cup (2½ fl oz/75 ml) whole milk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1¼ cups (10 oz/282 g) granulated sugar
  • 2 tablespoons fine-ground cornmeal
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 4 large eggs
  • Egg wash
Instructions
  1. Preheat the oven to 350°F (180°C).

  2. On a lightly floured work surface, roll out the pie crust to a 12-inch (30 cm) circle about ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish. Next, crimp the edges and refrigerate while you prepare the filling.

  3. In a small saucepan, melt the butter over medium heat, stirring frequently, until it browns and has a nutty smell. Transfer to a large heatproof bowl to stop the cooking.

  4. To the bowl, add the milk, vinegar, and vanilla extract, then stir in the sugar, cornmeal, flour, and salt.

  5. Finally add the eggs and mix until well combined.
  6. Brush the edges of the pie crust with egg wash, then pour the custard into the pie shell and bake until the filling is set but still jiggly, about 45 minutes.
  7. Let cool for at least 45 minutes before serving warm, or transfer the pie, once completely cooled, to the refrigerator to fully chill for several hours before serving if you wish to serve it cold.
  8. Store, well covered, in the refrigerator for up to 2 days.