Chess Pie is an old-fashioned Southern favorite custard-type pie made from a few simple ingredients. It’s easy and everyone loves it!
This chess pie recipe is a conglomeration from a couple of different old church cookbooks, with some changes of my own thrown in.
It’s similar to my Snickerdoodle Cookie Pie, which I bake in a skillet.
I use only brown sugar rather than just white or a mix of the two.
And I don’t use buttermilk as it changes the texture and taste in a way that I don’t like.
The wonderful simplicity of this chess pie is that everything is mixed in one bowl and you don’t even need the hand mixer. Just use a whisk and then pour into the dish.
Looking for more easy recipes? Try my One Layer Cake.
How to make chess pie
Step 1. Start by melting a stick of butter, then add brown sugar. Whisk together until smooth, then add the rest of the ingredients and whisk all together.
Step 2. Pour the batter into a 9-inch pie crust—it’s important to use a regular 9-inch pie dish, not a deep dish as the pie will turn out too thin.
Step 3. Pop it into the oven for about 45 minutes, until the pie is set and the top is golden brown. You may need to place some foil over the edges of the pie crust to prevent too much browning.
Once you remove the pie from the oven, let it set for a bit and then slice and serve.
Chess Pie should have a slightly crunchy top and a soft custard-like middle. It’s a simple pie that you can make on a weeknight that tastes like a Sunday afternoon picnic down by the creek.
Try it and make some memories today.
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- 9-inch pie crust, not deep dish
- 1 stick unsalted butter, melted
- 1 cup light brown sugar
- 3 eggs
- 1 tablespoon cornmeal
- 1 tablespoon white vinegar
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350.
- Add brown sugar to melted butter and whisk until smooth. Add the rest of the ingredients to the brown sugar and whisk until smooth.
- Pour into 9-inch pie crust. Bake 45-50 minutes until pie is set and doesn't jiggle.
Nutrition Information:Yield: 8 Serving Size: 8 slices
Amount Per Serving: Calories: 242Saturated Fat: 7gCholesterol: 103mgSodium: 182mgCarbohydrates: 29gSugar: 26gProtein: 1g
Update Notes: This post was originally published August 2, 2011, and on June 12, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
Where did Chess Pie originate from? There’s one theory that the name refers to an old pie safe, or chest, where you stored pies that didn’t need refrigeration. My great-grandmother had one of these in her house.