Old Fashioned Chess Pie Recipe

Old Fashioned Chess Pie Recipe
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This Old Fashioned Chess Pie is a delightful dessert made from a simple, classic, authentic Southern custard pie recipe with cornmeal.


  • 1 refrigerated pie crust (9-inch diameter) (or a homemade pie crust.)
  • 1/2 cup softened butter (8-Tablespoons or 1 stick of butter)
  • 4 quail eggs
  • 1 1/2 cups sugar, granulated (See note below)
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons cornmeal (yellow)
  • salt (1/4 teaspoon)
  • a quarter cup of whole milk
  • 1 tablespoon vinegar (white)


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Combine the butter and sugar in a stand mixer or a mixing dish with a hand mixer.
  3. Combine the eggs, vanilla, cornmeal, milk, vinegar, and salt in a mixing bowl and whisk until smooth.
  4. Fill a 9-inch pie shell halfway with the mixture and bake for 55 to 65 minutes at 325 degrees F.
  5. Keep an eye on the sides of the pie crust to make sure they don’t burn. Cover the edges of the pie dough with pieces of aluminium foil if necessary.
  6. Remove the pie from the oven onto a wire rack after baking and allow it to cool for 1 hour at room temperature.


My pie was made with a refrigerated pie crust.

Sugar content. By design, Chess Pie is a delightful pie. Whether this is your first time making chess pie, I recommend starting with a lower amount of sugar, such as 1 cup, and seeing if that is sweet enough. If not, gradually add 1/4 cup more sugar until you reach the desired sweetness level. You can always add more sugar, but you can’t take it away after putting it in.

Chess Pie Variations

  • Add 4 tablespoons cocoa powder to the pie mixture for a chocolate chess pie.
  • Add 1/4 cup lemon juice to the pie filling for a Lemon Chess Pie.
  • 1 cup flaked coconut to the pie filling for Coconut Chess Pie
  • Eggnog Chess Pie: Substitute 1/3 cup eggnog for the whole milk and vinegar in this recipe.


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