Chess Pie - Master Cookbook Recipe # 435

Name: Chess Pie - Master Cookbook Recipe # 435
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Southern Baking
Ingredients: 1 Pie Crust (9-inch); 1/2 stick Butter (melted); 3/4 cup Sugar; 2 Large Eggs; 2 tbsp Cornmeal (we use White Lily!); 1 tbsp All-Purpose Flour; 1/2 cup Evaporated Milk; 1/2 tbsp White Vinegar; 1 tsp Vanilla Extract

Chess Pie is a timeless Southern classic known for its simple, pantry-staple ingredients and its unique, custard-like texture. Unlike a buttermilk pie, this recipe includes cornmeal, which floats to the top during baking to create a signature "crunchy, sugary crust." It’s a sweet, rich dessert that balances its sugary profile with a touch of white vinegar, making it a nostalgic favorite that "mothers would have kept in their chest" years ago.

This is recipe #435 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 35 minTotal time: 45 min

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Ingredients

1 Pie Crust (9-inch)
1/2 stick Butter (melted)
3/4 cup Sugar
2 Large Eggs
2 tbsp Cornmeal (we use White Lily!)
1 tbsp All-Purpose Flour
1/2 cup Evaporated Milk
1/2 tbsp White Vinegar
1 tsp Vanilla Extract

Instructions

Preheat your oven to 375°F.
Mix your melted butter, sugar, flour, and cornmeal.
Whisk in eggs, evaporated milk, vinegar, and vanilla until smooth.
Pour into your pie crust and bake until the center is set (not jiggly!), about 30-35 minutes.
Let it cool completely before slicing to get that perfect set!

Notes

Tammy's Tips:

The Crust: If you're using a 9-inch pie plate (instead of the traditional 8-inch), you might want to make a recipe and a half if you prefer a thicker filling.

The Set: Let the pie cool completely before slicing! This is crucial for getting that "perfect set" so it doesn't run.