Southern Chess Pie Classic (Printable)

A Southern custard pie featuring a sugary golden top and smooth, buttery vanilla filling.

# What Goes In:

→ 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.
02 - Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as preferred.
03 - In a large mixing bowl, whisk together sugar, melted butter, eggs, cornmeal, flour, and salt until the mixture is smooth.
04 - Incorporate milk, vanilla extract, and optional vinegar; whisk thoroughly until fully combined and silky in texture.
05 - Pour the prepared filling evenly into the pie crust.
06 - Bake for 45 to 50 minutes, until the center is just set and the top is golden brown; the pie will puff slightly and settle upon cooling.
07 - Remove from oven and allow to cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The filling is impossibly simple—no cream cheese, no cornstarch tricks—just eggs, butter, and sugar creating something silky and custard-like that tastes far more sophisticated than it has any right to.
  • It comes together in minutes and bakes hands-off while you pour tea or set the table, making it perfect for last-minute gatherings.
  • That golden, slightly crispy top gives way to a soft, almost melting center that somehow satisfies every dessert craving at once.
02 -
  • Don't overbake or the custard will become rubbery; it should jiggle just slightly in the very center when you pull it out—carryover cooking will finish the job.
  • Room temperature ingredients mix together smoothly without creating lumps, which means a silky filling instead of one with gritty bits of egg or sugar.
03 -
  • If your crust starts browning too quickly, tent it loosely with foil for the last 15 minutes of baking—the filling needs time to set while the edge stays golden.
  • Make the filling while the oven preheats; it takes so little time that you can have the whole pie in the oven within ten minutes of walking into the kitchen.
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