📝 About This Recipe
A cornerstone of Southern hospitality, Chess Pie is a humble yet decadent masterpiece known for its signature crackly top and silky, custard-like center. This classic recipe balances the intense sweetness of sugar with the bright tang of buttermilk and a hint of cornmeal for that traditional, slightly textured crumb. It is a timeless pantry staple dessert that evokes memories of Sunday dinners and warm summer evenings on the porch.
🥗 Ingredients
The Perfect Flaky Crust
- 1 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Salt
- 3-4 tablespoons Ice water (very cold)
The Signature Custard Filling
- 2 cups Granulated sugar
- 2 tablespoons Yellow cornmeal (fine ground)
- 1 tablespoon All-purpose flour
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 4 Large eggs (at room temperature)
- 1/4 cup Full-fat buttermilk (room temperature)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Vanilla extract (high quality)
👨🍳 Instructions
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1
Prepare the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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2
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just begins to hold together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle.
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4
Carefully transfer the dough to a 9-inch deep-dish pie plate. Trim the edges to a 1-inch overhang, fold them under, and crimp decoratively. Chill the crust in the freezer for 10 minutes.
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5
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and paper and bake for another 5 minutes. Set aside to cool slightly.
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6
In a large mixing bowl, whisk together the sugar, cornmeal, 1 tablespoon flour, and salt until well combined and no lumps remain.
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7
Add the melted butter to the dry ingredients and whisk until the mixture looks like wet sand.
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8
Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and pale yellow.
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9
Stir in the buttermilk, lemon juice, and vanilla extract. Whisk gently until the filling is completely homogenous and glossy.
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10
Place the par-baked pie crust on a rimmed baking sheet (to catch any spills). Pour the custard filling into the crust.
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11
Bake for 50-55 minutes. The pie is done when the edges are set and slightly puffed, the top is a deep golden brown with a thin crackly crust, and the center has a slight, uniform jiggle when shaken.
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12
If the crust edges brown too quickly, cover them with a pie shield or aluminum foil halfway through baking.
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13
Remove from the oven and place on a wire rack. Allow the pie to cool completely for at least 4 hours, or ideally overnight, to let the custard set properly.
💡 Chef's Tips
Ensure your eggs and buttermilk are at room temperature to prevent the melted butter from seizing. Don't skip the cornmeal; it provides the essential 'chess' texture and prevents the pie from being too runny. For a deeper flavor profile, brown the butter before adding it to the sugar mixture. Use a deep-dish pie pan, as this recipe produces a generous amount of filling that may overflow a standard shallow pan. If you don't have buttermilk, a mix of whole milk and a teaspoon of white vinegar can work in a pinch.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of unsweetened whipped cream to balance the sweetness. A side of fresh tart berries, like raspberries or blackberries, cuts through the rich custard beautifully. Pair with a strong, dark roast coffee or a glass of cold whole milk. For a modern twist, sprinkle a tiny pinch of flaky sea salt over each slice just before serving. This pie is even better the next day after the flavors have fully melded in the refrigerator.