Classic Southern Chess Pie (Printable Version)

Golden custard pie with a rich buttery filling and vanilla touch, perfect for any occasion.

# 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 Prepare:

01 - Preheat the oven to 350°F.
02 - Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk together the sugar, melted butter, eggs, cornmeal, flour, and salt until smooth.
04 - Add the milk, vanilla extract, and white vinegar if using. Whisk until fully combined and silky.
05 - Pour the filling into the prepared pie crust.
06 - Bake for 45 to 50 minutes, or until the center is set and the top is golden brown. The pie will puff slightly and settle while cooling.
07 - Remove from oven and cool completely on a wire rack before slicing.

# Expert Suggestions:

01 -
  • The filling is pure comfort—custardy and sweet with just enough texture to keep things interesting.
  • It comes together in minutes, but tastes like you've been baking all day.
  • That sugary, slightly crispy top cracks beautifully when you press a fork into it.
02 -
  • If you overbake this pie, the filling becomes dense and slightly rubbery; better to pull it out a minute early when it still jiggles slightly in the center.
  • The vinegar is optional, but it genuinely transforms the pie by cutting through the sugar and adding complexity—I learned this the hard way after making flat, one-note versions for years.
03 -
  • Room-temperature eggs blend into the filling faster and more smoothly than cold ones, preventing lumps.
  • A few minutes of resting time on the wire rack helps the crust set properly and prevents sogginess.
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