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This classic Southern Chess Pie recipe is rich, sweet, and made with simple pantry ingredients for flaky pie crust and custard-like filling.
Chess Pie with a Crackly top and Custard Center.
Chess Pie with a Crackly top and Custard Center.I always have the ingredients on hand that I need to make a southern Chess Pie, and I love how incredibly easy it is. Many traditional chess pie recipes call for vinegar, but since we live in a time where citrus is easily found year-round, I used lemon juice instead. It adds a great tangy flavor and depth. The rich, custardy filling pairs perfectly with a flaky homemade pie crust, and it's just the right amount of sweet. Whether I’m serving it for guests or sneaking a slice for breakfast the next morning, it never lasts long in our house!
Try my other pie recipes, like Coconut Cream Pie, Banana Cream Pie, Pecan Pie, Apple Pie, or Cherry Pie!
How to make Chess Pie:
Pie Crust: Use one unbaked 9-inch pie crust. (My Perfect Pie Crust recipe makes two so you can freeze one for another day).
Make Filling: In a mixing bowl, cream together the butter and sugar. Mix in the flour and cornmeal, then add the eggs one at a time, beating well after each addition. Stir in the milk, vanilla, lemon juice, and lemon zest until the mixture is smooth.
Bake: Pour the filling into the unbaked crust and bake at 350°F (180°C) for 55–60 minutes. After 30 minutes, tent the pie with a piece of aluminum foil sprayed with cooking spray to prevent the top from over-browning.
Cool: Allow the pie to cool for 1 hour before serving. Store leftovers in the refrigerator for up to 2 days.
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Chess Pie Recipe
Equipment
Ingredients
- 1/2 cup salted butter, , room temp
- 2 cups granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon cornmeal
- 5 large eggs, , room temp
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Dough for one pie crust
Instructions
- Make batter: In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal. Add the eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.½ cup salted butter, 2 cups granulated sugar, 1 Tablespoon all-purpose flour, 1 Tablespoon cornmeal, 5 large eggs, 1 cup milk or buttermilk, 1 teaspoon vanilla extract, 2 Tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Assemble: Add unbaked pie crust to 9’’ pie plate and crimp the edges. Pour in pie filling.
- Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
- Allow to cool for one hour before serving.
Notes
- Honey Chess Pie: Substitute 1 ¼ cups honey in place of the 2 cups of granulated sugar.
- Chocolate Chess Pie: The ingredients are quite different, so follow this recipe.
- Cornmeal Substitute: Use ground oats or fine breadcrumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2020. Updated February 2024 and November 2025.
Can you check the ingredients please? This really does seem like the wrong ingredient list for a non-lemon chess pie.
Can you use oat milk in place of buttermilk? Or maybe a combo of oat milk and Greek yogurt?
Excellent recipe but for two 8” pies.
Tastes good but recipe is for a deep dish pie plate. It way over flowed in my oven and it was very messy looking and a lot of work to clean my oven
Way too much lemon. Taste like a lemon pie not a chess pie at all.
This website was… how do you say it? Relevant!! Finally I’ve found something which helped me. Many thanks!
Cup of milk is way too much. I’m cooking it now and it’s not setting up.
I am currently baking this pie and am so excited because it smells wooonderful and I am sure it will be fan-flipping-tastic. However, my biggest issue was that I had a deep dish nine inch pie crust and this amount of filling easily made two pies filled up to the rim. I didn’t make another pie crust, just used the filling in a crustless greased tin. Excited to try it both ways! Just make sure you have backup crust! 💖💖💖
Thank you for a walk down memory lane. My grandmother used to make this pie, but I have honestly forgotten all about it. I decided to make it for Thanksgiving this year and it brought back so many good memories…and the pie was better than I remember. So fun to have this recipe again. Delicious!