Classic Southern Chess Pie (Printer-Friendly)

A Southern custard dessert with a golden top and rich buttery filling, delicately vanilla-infused.

# 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)

# How to Make It:

01 - Set the oven temperature to 350°F (175°C).
02 - Place the unbaked pie crust into a 9-inch pie dish and crimp the edges evenly.
03 - In a large mixing bowl, whisk together granulated sugar, melted butter, eggs, cornmeal, flour, and salt until the mixture is smooth and uniform.
04 - Add whole milk, vanilla extract, and white vinegar if using. Whisk until fully combined and silky in texture.
05 - Pour the filling mixture into the prepared pie crust, spreading evenly.
06 - Bake for 45 to 50 minutes, or until the center is just set and the surface turns golden brown. The filling will puff slightly and then settle upon cooling.
07 - Remove the pie from the oven and allow it to cool completely on a wire rack prior to slicing.

# Expert Tips:

01 -
  • It comes together in minutes with basic pantry staples, no fancy equipment or fussing required.
  • The contrast between the golden, crackly top and buttery filling underneath feels like you've done something impressive when really you just whisked and poured.
  • It stays good for days, so you can make it ahead and actually enjoy your guests instead of stressing in the kitchen.
02 -
  • Overbaking is the biggest mistake—the moment the center stops jiggling is the moment you pull it out, because it keeps cooking and will dry out if you wait too long.
  • That crackly, crystalline top isn't a flaw; it's the whole point, so don't panic if it looks a little rough around the edges.
03 -
  • Melting and cooling the butter takes two minutes and prevents the eggs from cooking when you combine everything, which is one of those small steps that changes everything.
  • If the top is browning too fast before the center sets, tent it loosely with foil for the final 15 minutes of baking.
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