Chess pie is a classic Southern dessert with a custard-like filling made from butter, sugar, eggs, and cornmeal, baked in a flaky pie crust. The “Las Vegas” version often includes a touch of bourbon and chocolate, giving it a rich, decadent twist that fits the city’s bold personality. This recipe delivers a perfectly balanced pie with a crisp top, a creamy center, and a boozy, nutty undertone that will make it a new favorite.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1/2 cup (1 stick, 113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- 3 large eggs, at room temperature
- 1/4 cup (60 ml) bourbon (or 2 tsp vanilla extract for non-alcoholic)
- 1/4 cup (60 ml) whole milk
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (16 g) cornmeal
- 1/2 tsp salt
- 1/2 cup (90 g) semisweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges. You can chill it while you make the filling.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and slightly thickened.
- Stir in the bourbon, milk, vinegar, cornmeal, and salt. Mix until everything is fully incorporated. If using chocolate chips, fold them in gently.
- Pour the filling into the prepared pie crust. Place the pie on a baking sheet to catch any spills.
- Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly but not liquid. A knife inserted near the center should come out mostly clean, but a little moist crumb is fine. The internal temperature of the filling should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Let the pie cool completely on a wire rack for at least 1 hour before slicing. The filling will set as it cools.
Tips
- Blind-bake the crust: If you prefer a crisp bottom crust, blind-bake the pie crust for 10 minutes at 375°F (190°C) before adding the filling. This helps prevent a soggy bottom.
- Room temperature ingredients: Ensure eggs and butter are at room temperature to help the filling emulsify properly, resulting in a smoother texture.
- Don’t overbake: The center should be slightly jiggly when you remove it from the oven; it will continue to set as it cools. Overbaking can cause cracks.
- Substitute for bourbon: If you don’t want alcohol, replace the bourbon with an equal amount of milk or water plus 1 teaspoon of vanilla extract. The flavor will be less complex but still delicious.
Serving Suggestions
Serve this chess pie at room temperature, either plain or with a dollop of lightly sweetened whipped cream. It also pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a true Las Vegas touch, serve it alongside a strong cup of coffee or an espresso martini.
Variations
- Chocolate Chess Pie: Increase the chocolate chips to 1 cup (180 g) and melt them with the butter before mixing. This creates a richer, fudgier filling.
- Lemon Chess Pie: Omit the bourbon and chocolate, and add 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest for a bright, citrusy version.
- Nutty Chess Pie: Fold in 1/2 cup (60 g) of toasted pecans or walnuts along with the chocolate chips for added crunch and flavor.
Storage and Reheating
Store leftover chess pie covered in the refrigerator for up to 4 days. To reheat, place individual slices in a 300°F (150°C) oven for 5–10 minutes, or microwave for 15–20 seconds. The pie can also be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use a store-bought pie crust? Absolutely. A high-quality refrigerated pie crust works perfectly. Just make sure it fits your pie pan and follow the package instructions for pre-baking if needed.
Why is my chess pie runny in the middle? The center should be slightly jiggly when you take it out of the oven, but if it’s very liquid, it may need more time. Bake until the edges are set and the center is just barely wobbly. Also, let it cool completely—it sets as it cools.
Can I make this pie without alcohol? Yes, simply replace the bourbon with an equal amount of milk or water and add 1 teaspoon of vanilla extract. The pie will still be delicious, just less complex in flavor.
What is the difference between chess pie and pecan pie? Pecan pie has a similar custard base but includes pecans on top, while chess pie is typically smooth and can be flavored with chocolate, lemon, or bourbon. Both are Southern classics, but chess pie is simpler and more versatile.
Can I freeze chess pie? Yes, wrap the cooled pie tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Why does my pie crust shrink? Shrinking often happens if the dough is too warm or stretched when placed in the pan. Chill the crust thoroughly before filling, and avoid pulling or stretching the dough.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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