This classic Southern chess pie is irresistibly buttery and sweet. It’s made with a rich and thick custard filling that’s baked in a flaky pie crust until golden brown on top.
- 1 single pie crust (store-bought or homemade)
- 1 & 1/2 cups (300g) granulated sugar
- 3 tbsp cornmeal
- 1/2 cup (114g) salted butter, melted
- 1/4 cup (60ml) milk
- zest of half a lemon (optional)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 4 large eggs
- Preheat oven to 350F and place a rack on the lower third of oven. Fit pie crust into a 9″ pie pan. Set aside.
- In a large bowl, toss together the sugar and cornmeal. Whisk in the butter, milk, lemon zest (optional), vinegar, and vanilla until smooth.
- Then whisk in the eggs until combined. Pour the filling into the prepared pie pan.
- Bake on the lower third rack for 45-50 minutes until the filling is set and golden on top. Shield the edges with aluminum foil if it starts to brown too quickly. I covered mine after 30 minutes.
- Let cool completely on a wire rack. Serve with a dusting of powdered sugar or some whipped cream if desired.
Leftovers can be covered and stored at room temperature for up to 3 days or in the fridge for up to 5 days.
- Cornmeal – All-purpose flour
- Butter – Margarine
- Milk – Buttermilk or sour cream
- Vinegar – Lemon or lime juice
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: chess pie recipe, easy chess pie