By Krista Teigen
Published Nov 11, 2024
I’m a big believer in pie at every holiday, and this chess pie is the perfect pie for any occasion. A buttery, rich, and sweet custard filling is baked to perfection in a flaky pie crust and topped with powdered sugar. It doesn’t get much better than that! A touch of cornmeal adds a wonderful texture that had everyone begging me for the recipe. This chess pie recipe will make you the star of any party!
I’m a pie girl through and through, but a lot of pies seem to be relegated to just one holiday (I’d like a word with whoever says pumpkin pie is just for Thanksgiving). This chess pie has a wonderful texture and flavor, and it’s versatile enough to serve any time of the year. Made with basic pantry staple ingredients (no seasonal produce here!), I love to make this pie at every opportunity.
What’s in This Chess Pie Recipe?
- Pie Crust: I used a store-bought pie crust to make this recipe quick and easy, but when I have the time, I love to make my favorite homemade pie crust .
- Butter: Salted butter makes the filling rich and flavorful.
- Sugar: Granulated sugar sweetens the pie, while a dusting of powdered sugar makes the perfect garnish.
- Cornmeal: Helps thicken the filling, adds texture, and creates a golden brown crust on top of the pie.
- Flour: All-purpose flour thickens the filling.
- Vinegar: White vinegar adds a light and tangy flavor to the pie.
- Vanilla: Pure vanilla extract enhances the flavor of the pie.
- Milk: Adds moisture to the filling.
- Eggs: Help bind the filling into a cohesive custard.
Tips for Success
- I did not find it necessary to blind-bake my pie crust; refrigerating it while I made the filling worked great.
- I do not recommend trying to reduce the granulated sugar in this recipe, as it is crucial in getting the custard to set properly.
- Avoid using imitation vanilla flavoring. It will give the pie an off flavor.
- The pie is finished when the edges are set and the center is slightly jiggly.
- Let the pie cool completely before cutting into it to get the cleanest slices.
- I prefer to serve this pie at room temperature.
How to Store and Reheat
Store leftover chess pie whole or cut into individual slices tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator, then let come to room temperature before serving.
Serving Suggestions
I love serving slices of this chess pie with whipped cream or my favorite red velvet ice cream ! It’s also great with a dollop of lemon curd for a little extra tang!
Ingredients1x2x3x
- ▢ 1 9-inch refrigerated pie crust 213 grams
- ▢ ½ cup salted butter 113 grams, melted (1 stick)
- ▢ 1⅓ cups granulated sugar 266 grams
- ▢ 2 tablespoons cornmeal 17 grams
- ▢ 1 tablespoon all-purpose flour 8 grams
- ▢ 1 tablespoon white vinegar 14 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ½ cup milk 114 grams, room temperature
- ▢ 4 large eggs 200 grams, room temperature
- ▢ Powdered sugar for dusting
Video
Instructions
- Preheat the oven to 350°F. Roll out the pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. 1 9-inch refrigerated pie crust
- In a large bowl, whisk together the melted butter, sugar, cornmeal, flour, vinegar, and vanilla extract. ½ cup salted butter, 1⅓ cups granulated sugar, 2 tablespoons cornmeal, 1 tablespoon all-purpose flour, 1 tablespoon white vinegar, 1 teaspoon pure vanilla extract
- Lightly beat the eggs with the milk. Then, add to the mixture in the bowl, and whisk to combine. ½ cup milk, 4 large eggs
- Pour the filling into the pie crust.
- Bake for 45-50 minutes until the filling is set around the edges but slightly jiggly in the middle. Check the pie halfway through and cover the crust edges with tin foil if it’s getting too browned.
- Let the pie cool for at least 20 minutes.
- Sift powdered sugar over the top before serving. Powdered sugar
Equipment
- Kitchen Scale (optional)
- Pie Pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chess Pie Step by Step
Mix the Filling: Preheat the oven to 350°F. Roll out a 9-inch pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. In a large bowl, whisk together ½ cup of melted salted butter, 1⅓ cups of granulated sugar, 2 tablespoons of cornmeal, 1 tablespoon of all-purpose flour, 1 tablespoon of white vinegar, and 1 teaspoon of pure vanilla extract. Lightly beat 4 large eggs with ½ cup of milk. Then, add to the mixture in the bowl, and whisk to combine.
Fill the Crust: Pour the filling into the pie crust.
Bake the Pie: Bake for 45-50 minutes until the filling is set around the edges but slightly jiggly in the middle. Check the pie halfway through and cover the crust edges with tin foil if it’s getting too browned.
Top and Serve: Let the pie cool for at least 20 minutes. Sift powdered sugar over the top before serving.
More Pie Recipes to try
Homemade Apple Pie Recipe
Strawberry Jello Pie
Lemon Meringue Pie (Make Ahead!)
Caramel Pie
Chess Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust 213 grams
- ½ cup salted butter 113 grams, melted (1 stick)
- 1⅓ cups granulated sugar 266 grams
- 2 tablespoons cornmeal 17 grams
- 1 tablespoon all-purpose flour 8 grams
- 1 tablespoon white vinegar 14 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup milk 114 grams, room temperature
- 4 large eggs 200 grams, room temperature
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Roll out the pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. 1 9-inch refrigerated pie crust
- In a large bowl, whisk together the melted butter, sugar, cornmeal, flour, vinegar, and vanilla extract. ½ cup salted butter, 1⅓ cups granulated sugar, 2 tablespoons cornmeal, 1 tablespoon all-purpose flour, 1 tablespoon white vinegar, 1 teaspoon pure vanilla extract
- Lightly beat the eggs with the milk. Then, add to the mixture in the bowl, and whisk to combine. ½ cup milk, 4 large eggs
- Pour the filling into the pie crust.
- Bake for 45-50 minutes until the filling is set around the edges but slightly jiggly in the middle. Check the pie halfway through and cover the crust edges with tin foil if it’s getting too browned.
- Let the pie cool for at least 20 minutes.
- Sift powdered sugar over the top before serving. Powdered sugar
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
