Chess Pie Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Chess Pie is an old-fashioned classic Southern pie that stands the test of time. And with good reason.
Chess Pie makes an appearance every year at our family reunion in Georgia. Regardless of how stuffed I am, there always seems to be more room for a piece of this pie. It’s an old-fashioned favorite that never wears out it’s welcome.
I find some of the best recipes are the more simple ones, and this Chess Pie is no exception. While it may start with humble ingredients the results are far from it. Chess Pie is a sweet custard pie with just a bit of cornmeal added. This pie lends itself well to variations, but this version is simple with a hint of nutmeg. It really needs no other adornment or extra toppings. It’s good just as it is.
How to Make Chess Pie
This classic pie is super easy to prepare. Begin by preheating the oven to 325-degrees F. Next make the pie filling. In a large bowl whisk together egg yolks, granulated sugar, cornmeal, vanilla extract, milk, melted butter and ground nutmeg until smooth (see recipe below for amounts). Pour the pie filling into an unbaked prepared 9-inch pie shell. Bake at 350-degrees F for until done, about 50 minutes. Carefully transfer to a wire rack to allow to cool before serving. So easy!
Even though this pie may be overshadowed on the dessert table by fancier pies, large decadent layered cakes, and dainty cookies, a Chess Pie will always be one of my favorites. It’s certainly worth saving room for a piece of this.
Chess Pie Recipe
Chess Pie
A simple pie that won't go unnoticed.
Ingredients
- 3 egg yolks
- 1 cup granulated sugar
- 2 teaspoons cornmeal
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 teaspoon ground nutmeg
- 1 (9 inch) pie shell, unbaked
Instructions
- Preheat oven to 325-degrees F.
- In a large bowl whisk together all ingredients until smooth.
- Pour into unbaked pie shell and bake at 325-degrees F for 50 minutes.
- Let cool on wire rack, if you can wait that long.
There’s just nothing like a Chess Pie. Yours looks perfect! Seriously, perfect!
Personally I wanna try your Chocolate Chess Pie! AND soon!
I looooove chess pie! This recipe is going straight to the grocery store – to the oven – and to my mouth!
This pie looks amazing! I love how it looks so simple, yet insanely decadent.
Pinned!
It sounds like a French dishes I make. I wonder if this was introduced via Louisiana to the South. Here is “a” recipe. There are many good ones out there. http://www.latartinegourmande.com/2007/05/25/a-classic-cherry-clafoutis-un-classique-le-clafoutis-aux-cerises/
love this pie have a great thanksgiving
Egg yolks or eggs?
Hi Amy, This pie looks soo good! A lot like the custard pie my mom used to make. Mmm! I was wondering if you knew, could I substitute the corn meal with flour?
Thanks!
*I’m definitely pinning this one! =)
Hmmmm … I think that should work. I don’t see why not?
Ladies, I do not think the flour would work, as the cornmeal adds texture & a little crunch. The flour would thicken the filling, but not add the crunch you get on the top of the pie after it has baked. This is the cornmeal @ work.
U said 2 preheat oven 2 325° in the narrative, then u switched to 2 350°.
Then in the recipe instructions u gave 325° as oven temp. Plz revise recipe, bcas the pie isn’t done @ 325°. Thx so much. Tastes really good raw, so hopefully will turn out delicious.
+1! I was really sad to see such a gooey pie. It seems like 325 degrees is the wrong temperature
This recipe looks absolutely delicious! I fell in love with Chess Pie upon a visit to Miss Mary Bobo’s Boarding House in Lynchburg, Tennessee, and now I want to bring this deliciousness to the wonderful people of Norway, where I currently live! The only problem: I can’t find cornmeal in this silly country! Don’t they know they’re missing out on SO MANY wonderful experiences in cooking and baking, what with their lack of a southern staple?! ::sigh::
All that to say, would I be able to forgo the cornmeal altogether, or do you have a substitute that might still add the crunch and a similar flavor?
Hello Becky,
I wonder if you could use grits or polenta, and smash the heck out of it into a little bit finer grind maybe using a mortar and pestle, heavy flat bottom glass or even a hammer? Just a thought?
Do you use self rising cornmeal or regular cornmeal? and should I use white or yellow corn meal?
Please advise.
Thanks,
Regular, NOT self-rising. White or yellow are both fine.
Does this pie raise? I dont have much filling…
Only slightly, Sarina.
Hi Amy I’m going to try this recipe right now but I was wondering do you to top with cool whip, or anything like a garnish???
Hi Amy I’m going to try this recipe right now but I was wondering if you use Cool Whip whipping cream or anything like a garnish with the pie???
Whipped cream would be a nice addition, Kimberly.
You can serve it with vanilla ice cream. But, I don’t think I would put cool whip on it. Just my opinion.
I made this for Thanksgiving and I even made it with a cast and it was so easy and I LOVED it! I might have just kept it for myself and not shared!
Christy, sharing this is the hardest part for me. 😉
Hello I made this pie today but it raise and the crust stuck to pan. What do you think I did wrong. It still taste good thou..
Warning: This chess pie and/or chocolate chess pie is very simple to make with limited ingredients, but it has the potential to be verrrrrrrrry addicting and highly fattening, but decadent and delicious, regardless
I remember eating Chess Pie as a child in Nashville Tenn.
It been 40 years since I’ve had eny. I found a receipt for it and made it. The pie filling was very good but my top was and looked to hard & crunchie. And it baked it for 45-60 min. I’lltryvto bake it again but I want mine to come out just like the pic on here.
When I took it out in 45 min. I put a knif in the middle and it was not all the way done, so I put it in for an other 15mins.
It was done then . It taste great but the top looks like crust and had sunken in some.
I need a lil help please. & Thank you!
I had the same problem – twice. I thought it was my fault the first time, so I tried again. After reading the comments here, I put it back in. It just looks like a runny mess. Very bummed cause I hyped my family about it all day.
I waa as in a grocery store just talking to another customer. She was looking for a chess pie. I got home and found this recipe and almost lost my mind. I had look for it before. Now for those wanting to substitute other ingredients……..just remember, once you begin to substitute ingredients you do NOT have the same pie. Man, THIS RECIPE is the bomb….all by its self!!!
Mine didn’t cook up hard and was mushy what did I do wrong? I followed the directions exactly!
This recipe doesn’t even make a half a pie.
chess pie
When it’s done should I be able to stick a knife in and it come out clean, made the recipe bigger because it didn’t fill the pie crust. It’s been 60 min and still seems too thin.
please what’s cornmeal
This is not a real chess pie. There’s no vinegar in it and the nutmeg completely ruins it. I’m so disappointed I gave it a try instead of sticking with a real chess pie recipe. =(