We’re making old-fashioned chess pie, a gooey custard pie made with simple ingredients. This easy pie recipe is a true Southern classic!

Table of Contents

1. What Is in Chess Pie? Ingredients for Homemade Old-Fashioned Chess Pie
2. How to Make a Southern Chess Pie
3. Serving Suggestions for Chess Pie
4. Chess Pie Recipe FAQs, Variations, and Pro-Tips
5. Old Fashioned Chess Pie Recipe

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Hey Cousins! Today, we’re making an iconic Southern dessert—an easy homemade chess pie! This is an easy recipe that anyone can make at home. Now, chess pie is not to be confused with buttermilk pie, which is very common. Buttermilk pie is not the same as chess pie. I shared my recipe for old-fashioned buttermilk pie a few years ago, and now I will show you how to make an old-fashioned chess pie, just like my great grandmother’s recipe passed down through the family!

Chess pie could not be easier to make. It’s a simple recipe that calls for basic ingredients, many of which you likely already have on hand. Baking pies like this is a cherished tradition passed down through generations, making it a true classic in Southern kitchens.

What Is Chess Pie?

Simply put, chess pie is a custard pie. The essential ingredients—milk, eggs, and sugar—make a creamy custard base that sets as it cooks and creates a gooey pie with a golden brown crust. Cornmeal helps thicken up the pie, giving it that trademark gooey texture and perfect crust.

While chess pie is a staple Southern pie recipe, early settlers brought it over from England, where it originated as early as the 1700s. The first written recipes appeared in cookbooks like Martha Washington’s Booke of Cookery and the English A True Gentlewoman’s Delight, both published in the 17th century. Now, you can’t venture into the Southern states without finding a restaurant or bakery that offers a slice of traditional chess pie.

How Did Chess Pie Get Its Name?

Truly, there are many versions of the story of how chess pie got its name. Some believe it comes from the thick Southern accent saying, “it’s jus’ pie” when asked what kind of pie it is (sometimes written or pronounced as ‘jes pie’). Others say it comes from when folks stored pies in a “pie chest,” a crucial piece of furniture used to store pastries and other perishable foods in the olden days. Another popular theory is that chess pies got their name from an original ingredient, chestnut meal, which was used in place of cornmeal. Whatever the real story is, one thing is for sure—this pie is as delicious now as it was hundreds of years ago.

What Is in Chess Pie? Ingredients for Homemade Old-Fashioned Chess Pie

This old-fashioned chess pie recipe is made with simple ingredients, things I am sure you already have in your pantry! Here’s what you need to make a Southern chess pie:

• Eggs: room temperature eggs are key! The eggs are combined with other ingredients to form an egg mixture for the filling, which greatly helps the creamy texture of the custard.
• Sugar: plain ol’ granulated white sugar! Chess pie is SWEET. I use almost two whole cups of sugar.
• Milk: whole milk is my preferred milk, but some people like to use evaporated milk. Either is fine.
• Unsalted butter: make sure to melt the butter, or at least have it at room temperature, so it’s nice and creamy. If using melted butter, let it cool before mixing. Cream the butter and sugar together until light and fluffy for the best texture.
• Vanilla Extract: y’all know I don’t allow imitation vanilla in my kitchen!! If you must use the forbidden kind, use a little bit less than the recipe states.
• Cornmeal: I use regular yellow cornmeal. Corn meal adds texture and color to the pie, and it rises to the top during baking to create that perfect golden brown crust on top.
• Vinegar: yes, vinegar! And no, you won’t taste it! White vinegar is the secret ingredient in a traditional Southern chess pie.

If you want to make homemade pie dough, you can use a food processor to blend the flour, salt, sugar, and butter efficiently for a perfect crust.

Instead of making a homemade pie shell, I cheat by using a store-bought crust. However, if you feel the need to make a homemade pie shell, knock yourself out, honey! (Use my homemade buttery pie shell recipe here.) After forming the dough, wrap it in plastic wrap and chill before rolling out.

How to Make a Southern Chess Pie

Making this classic chess pie recipe could not be easier. It’s one of the easiest pie recipes I’ve got on my blog (and believe me, Cousins, I’ve got a lot of pie recipes!). As always, don’t forget to check the recipe card below for exact ingredient measurements and directions below.

Note: If making a homemade crust, blind bake the unbaked pie crust by fitting it into a pie plate, lining it with parchment paper, and filling it with pie weights or dried beans. Bake in a hot oven at the recommended oven temperature until lightly golden, then remove the weights and paper to finish the parbaked pie shell.

1. In a large bowl, combine all the ingredients—cream together the butter, sugar, and vanilla. Then add the eggs, cornmeal, milk, and vinegar until everything is well combined.
2. Place the pie crust in a 9-inch pie pan. I typically do not grease the pie tin. You can use a non-stick metal pie dish, ceramic pie dish, or glass pie dish—whatever you use for your standard pies is perfectly fine.
3. Pour the filling into the prepared crust. It’s going to be liquid-y, and this is okay! While baking, the custard filling will set, and the cornmeal will create a nice crusty layer on the top of the pie.
4. Bake the pie at 325 for 60-70 minutes. The pie is done when the center has a slight jiggle. When you see that golden brown crust on top, the chess pie is done. If you’re worried about the edges of the pie crust cooking too quickly, wrap strips of aluminum foil around the edges to prevent burning. A pie shield can also be used to prevent overbrowning.
5. Allow the chess pie to cool slightly on a wire rack, then let it set for about an hour at room temp before serving. This step is CRUCIAL! If you want a perfectly set, creamy custard pie, you have to let it set and cool to room temperature first!

Serving Suggestions for Chess Pie

When it comes to serving chess pie, the possibilities are as delightful as the pie itself! This classic Southern dessert shines on its own, but a few thoughtful touches can take your chess pie from simple to show-stopping.

For a timeless pairing, top each slice with a generous dollop of whipped cream. The light, airy cream balances the rich custard filling and adds a touch of elegance to every bite. If you’re looking to brighten things up, serve your chess pie with a handful of fresh berries—strawberries, blueberries, or raspberries all add a pop of color and a refreshing contrast to the sweet, buttery pie.

Nothing says comfort like a warm slice of chess pie alongside a scoop of vanilla ice cream. The creamy filling and flaky crust melt together with the cool, velvety ice cream for a dessert that’s pure Southern bliss. For a little extra indulgence, drizzle caramel sauce over the top or sprinkle on some chopped pecans or walnuts. The subtle corn flavor in the crust pairs beautifully with the nutty crunch, making each bite even more irresistible.

If you want to dress up your chess pie for a special occasion, a light dusting of powdered sugar adds a pretty finish and just a hint more sweetness. And don’t forget—chess pie is delicious at room temperature, so let your pie cool completely before slicing. This helps the custard filling set perfectly and keeps the crust nice and flaky.

For those who love to plan ahead, you can store chess pie in an airtight container in the refrigerator for up to three days. It’s just as tasty chilled as it is fresh from the oven! If you’re using a store bought pie crust or a homemade crust, both work beautifully—just be sure to use a sturdy pie shell that can hold that luscious, creamy filling.

Feeling adventurous? Try a lemon chess pie for a zesty twist, or experiment with chocolate or coconut for a new spin on this classic recipe. However you serve it, chess pie is sure to be the star of your dessert table, with its golden brown top, creamy custard center, and signature Southern charm. Happy baking, y’all!

Chess Pie Recipe FAQs, Variations, and Pro-Tips

Y’all got questions; I got answers. A classic chess pie recipe is pretty straightforward, but some grannies might have variations and tweaks to their family recipes. When I followed this recipe, the pie turned out perfectly with a golden top and a smooth, custardy center. Leave a comment below if you have any questions I haven’t answered here!

What is the difference between chess pie and buttermilk pie?

I couldn’t tell you how many times people ask me, “Rosie, are buttermilk pie and chess pie the same thing?!” I actually get asked that several times a month! Well, the answer is no. I’m going to be honest with you, though—both pies taste extremely similar. However, it comes down to ingredients.

Old-fashioned chess pies are a bit sweeter and made with less milk. Chess pies contain cornmeal and typically have a darker top crust than buttermilk pie. My homemade chess pie recipe forms a nice, crispy crust on top!

Buttermilk pie calls for buttermilk (duh!), less sugar, so it’s much less sweet and has a characteristic tang from lemon juice and the buttermilk. The texture of buttermilk pie is typically a much creamier custard-like consistency. While chess pie still is a custard pie, its texture is gooier.

Can I make this chess pie recipe without cornmeal?

There are so many kinds of chess pies. HOWEVER, a true classic chess pie recipe always contains cornmeal in my book, and many down-home cooks will tell you that. It’s a critical ingredient that helps thicken the pie and create that trademark golden brown crust on top. It simply wouldn’t be a traditional chess pie recipe without it! However, if you cannot use cornmeal, you can use a few cornmeal substitutes, including corn flour, polenta, or cornstarch.

Vinegar pie is another traditional Southern custard pie, distinguished by the inclusion of vinegar and cornmeal, and is sometimes compared to chess pie.

What are some popular variations of chess pie?

Since a classic chess pie recipe is pretty basic and mostly flavored with vanilla and sugar, adding some yummy flavors without completely changing the recipe is easy. Here are some popular chess pie flavor variations:

• To make a lemon chess pie, add about 1/4th cup of lemon juice to the chess pie filling.
• To make a chocolate chess pie, add cocoa powder (between 2-4 tablespoons).
• To make an eggnog chess pie, replace milk and vinegar with eggnog (about 1/2 cup) and a little nutmeg.
• To make a brown sugar chess pie, add about 1 cup of brown sugar (and lower the white sugar measurement to 1 cup). This is also called a caramel chess pie!
• To make a coconut chess pie, toss about 1 cup of shredded coconut into the pie filling.
• Top your classic chess pie recipe with whipped cream and fresh berries.

All of these flavor combinations go perfectly with the creamy custard-like texture of chess pie. Of course, you can’t go wrong with adding some delicious fruits, classic pie spices (like pumpkin, nutmeg, or cinnamon), or chocolate to a traditional chess pie recipe.

Old-fashioned chess pie is a Southern classic. It’s so easy that you can make it for special occasions or just because! Add it to your holiday pie rotation as well. Don’t forget to share and save this recipe on Pinterest! You can also follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, subscribing to I Heart Recipes on YouTube, and checking out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.

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