Chess Pie – classic Southern pie that is simple yet deliciously sweet. Made with pantry staple ingredients, this pie can be made in less than an hour while still giving you that wonderful sweet flavor with hints of buttermilk, vanilla, butter, nutmeg, and lemon juice. The easiest pie you can whip up for Thanksgiving Day!
After I made this decadent custardy Coconut Cream Pie, I decided then to make this other classic Southern Chess Pie. In case you’re new here, I happen to have a serious sweet tooth and baking is a therapy for me. So yes, this gal here had two kinds of pies on a plate for that day. If only eating them is as healthy as eating broccoli, I would gladly do so every single day! But we all know, I can’t. So I’m just going to share with you here on the blog how ridiculously mouthwatering and easy this homemade chess pie is.
What is Chess Pie?
The origin of this pie is actually uncertain. Some would say that it is derived from “cheese pie” which is basically similar to Britain’s cheesecakes and lemon curd. Others say it was called as such since pies were stored in a “pie chest” before. But from what I know, it’s a classic Southern specialty with a simple filling made from eggs, sugar, butter and a small amount of flour. Some would also add cornmeal for additional texture (like I did) and flavorings such as vanilla, lemon juice or chocolate.
Chess Pie vs Buttermilk Pie
Both chess and buttermilk pies are Southern classics. And although they can be easily confused with each other, there’s actually a difference between the two.
Most chess pie recipes use cornmeal as a thickener to its filling. Moreover, it is also extremely rich and sweet (just what with a sweet tooth would need) and it also uses buttermilk and lemon juice for that little bit of tang.
Buttermilk, on the other hand, although it has the same yellowing filling with Chess pie, this pie recipe is distinctly both sweet and tangy. Like chess pie, it is also a yellow filling, however, it doesn’t use cornmeal as a thickener and it uses more buttermilk.
In short, if you want to lean on the sweeter side, choose Chess Pie and for that well-balanced sweet and tang flavor, go fort Buttermilk Pie.
Chess Pie Ingredients
You probably have everything sitting in your pantry right now for this recipe, or maybe except the pie shell. But if you have a homemade pie crust, then that’s even better. For this delicious homemade chess pie recipe, you’ll need:
- pie shell
- large eggs
- cornmeal
- flour
- vanilla extract
- buttermilk
- melted
- ground nutmeg
- lemon juice or vinegar
- granulated sugar
Mix all of these together in a bowl and dump it into the baked pie crust. Yep! As easy as dump, mix and bake!
Chess Pie Variations
Aside from the timeless basic version of chess pie which has been loved through the years, you can also enjoy other flavor variations for this pie like:
- lemon
- coconut
- chocolate
- caramel
- strawberry
- lemon blackberry
If ever you made one of these, please do let me know in the comment section below.
Can You Make This Pie in Advance?
Wouldn’t Thanksgiving be much less stressful if you could make some of your dishes in advance? Well, I’m glad we’re on the same page. Luckily for us, this chess pie can be made ahead.
Simply bake it as per directions in the recipe box, and let it cool completely. Then wrap it tightly in plastic wrap and with aluminum foil and freeze for up to 2 months.
To serve, thaw it in the fridge overnight, remove the plastic wrap and serve. Or if you want, you can pop it in the oven for about 10-15 minutes at 375 degrees F to breathe a little crispness back to it.
How to Store Chess Pie?
There is enough sugar in this pie though to delay the spoilage even if you store it at room temperature for a day or two. But to prolong its shelf life, your best bet is to store it in the fridge for up to 3-4 days.
More Delicious Pies You’ll Love
- Pecan Pie
- Buttermilk Pie
- No Bake Key Lime Mango Coconut Cheese Cake Pie
- Coconut Cream Pie
- Banana Cream Pie
- Pineapple Pie
How To Make Chess Pie
Preheat oven to 325 °F. Line the bottom of pie crust with parchment paper add dried beans on top. The beans will ensure that the bottom of the crust does not rise. Bake for 5-6 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to be too brown.
In a large mixing bowl, combine the eggs, cornmeal, flour, vanilla, buttermilk, butter, nutmeg, lemon juice, and sugar.
Pour it into the pie crust and bake at 325 °F for 35-40 minutes or until the top is nice and thoroughly browned or when a skewer inserted in the middle of the pie comes out clean. (See notes 2.)
Let it cool for 10 minutes. Chess pie is great served with berries and whipped cream!
Chess Pie
Ingredients
- 1 (9 inch) pie shell , unbaked
- 4 large eggs
- 2 tablespoons (16g) cornmeal
- 1 tablespoon s (10g) flour
- 1 teaspoon (4.2g) vanilla extract
- ¼ cup (61.25g) buttermilk
- ⅓ cup (83ml) butter , melted
- ¼-½ teaspoon (0.5-1g) ground nutmeg
- 1 tablespoon (15ml) lemon Juice or Vinegar
- 1-1 ½ cup (200-300g) granulated sugar
Instructions
- Preheat oven to 325 °F.
- Line the bottom of pie crust with parchment paper add dried beans on top. The beans will ensure that the bottom of the crust does not rise.
- Bake for 5-6 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to be too brown.
- In a large mixing bowl, combine the eggs, cornmeal, flour, vanilla, buttermilk, butter, nutmeg, lemon juice, and sugar.
- Pour it into the pie crust and bake at 325 °F for 35-40 minutes or until the top is nice and thoroughly browned or when a skewer inserted in the middle of the pie comes out clean. See notes 2.
- Let it cool for 10 minutes. Chess pie is great served with berries and whipped cream!
Tips & Notes:
- For a classic super sweet chess pie, opt for 1 ½ cup sugar but if you would like less sugar, 1 cup will be perfectly fine.
- If your chess pie is slightly runny in the middle, turn off the oven and leave the pie inside the oven for about 5-10 minutes.
- It’s perfectly normal to have cracked pie. It happens sometimes, so do not be alarmed.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Kim b says
I love using your Recipes!!! I have never cooked as much until now and I’m 40 ha!!!! People I make these recipes for swear I know how to cook I will never tell!!!!
ImmaculateBites says
Lips Sealed!Your secret is safe with me – Lol.
Keep doing your thing.
Caroline says
Hi Imma. I really love your recipes. They are simple, easy to follow and most of all, the food is delicious. I really want to try this but I have some questions: what is a cornmeal? Is it corn starch or maize flour (as in Kenya we say maize as opposed to corn). Can I substitute it with something else?
Secondly, what can I substitute buttermilk with? We don’t have buttermilk here. Thanks a lot for all your great recipes.
imma africanbites says
Hi Caroline. The cornmeal I use in this recipe is yellow. It is ground from dried maize that can be fine, medium to coarse, but not as fine as the wheat flour. I think this is what you use in making Ugali in Kenya. As for the buttermilk, swap it for 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup (for every cup of buttermilk). Stir, then let it stand for 5 minutes before adding to the batter. Hope this helps.
Kim Gaymon says
Hello Caroline.
You can also purchase buttermilk powder for cooking and baking. I use Saco Cultured Buttermilk for Cooking and Baking. I buy mine through Amazon or Amazon Fresh. You can also find it in Walmart if you have one near you. Hope this helps!
And you are so right! Imma’s recipes are absolutely delicious!!!
Cliff M. says
Hello Imma,
I made two delicious and successful chess pies for our Christmas dinner, one “regular” and one chocolate. The regular/plain chess pie was exceptionally rich and I believe some of the family found it a turn off (not me though). The chocolate, on the other hand, was a hit and I will be making many more of them in the future as well as experimenting with other flavors such as almond and maybe even adding some rum or bourbon for an extra something something.
imma africanbites says
Thank you for taking the time to let me know, Cliff. I love love the idea of adding some rum or bourbon! Happy New Year!
Sandra says
You are a great friend to me and I admire your recipes. The are all delicious. Thank you and keep up the great things you do for us.
imma africanbites says
Thank you so much, Sandra, for the kind words. Happy Thanksgiving!