Delish Classic Chess Pie Recipes
Buttery, custardy Southern chess pie with a kiss of lemon and vanilla. Simple pantry magic, sliceable and swoon-worthy.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 unbaked 9-inch pie shell
- 1⅓ cup granulated sugar
- 2 tbsp fine yellow cornmeal
- 1 tbsp all-purpose flour
- ½ tsp fine salt
- ⅛ tsp ground nutmeg optional
- 4 large eggs room temp if possible
- 7 tbsp unsalted butter, melted and cooled
- ¾ cup whole milk
- 1 tbsp fresh lemon juice
- 2 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F; set rack to lower-middle.
- Melt butter; let cool 5 minutes.
- Whisk sugar, cornmeal, flour, salt, and nutmeg in a large bowl.
- Beat in eggs one at a time until glossy.
- Stream in cooled butter while whisking constantly.
- Whisk in milk, lemon juice, and vanilla until smooth.
- Set pie shell on a rimmed baking sheet.
- Pour filling into shell; tap gently to release bubbles.
- Cover crust edge with foil or a pie shield.
- Bake 45–55 minutes until puffed with a slight center jiggle.
- Cool on a rack at least 2 hours before slicing.
Notes
Swap the milk and lemon for ¾ cup buttermilk for a tangier pie. No lemon? Use 2 tsp apple cider vinegar instead. Prefer a deeper flavor? Brown the butter, cool completely, then whisk it in. Sensitive to cornmeal? Replace with 1 additional tbsp flour for a smoother custard. Serve with lightly sweetened whipped cream or fresh berries.