Chess pie is a classic Southern dessert made from a simple filling of butter, sugar, eggs, and cornmeal, baked in a pie crust until the top forms a thin, crackly crust and the center is set. It is known for its rich, sweet, custard-like texture and its ability to keep well at room temperature for a day or two. This article breaks down the nutrition facts for a standard chess pie slice, so you know exactly what you’re serving.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1/2 cup (1 stick, 113 g) unsalted butter, melted
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup (60 ml) whole milk
- 1 tablespoon (8 g) yellow cornmeal
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges as desired. Chill the crust in the refrigerator while you prepare the filling.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. The mixture will look grainy; that’s fine.
- Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and slightly thickened.
- Whisk in the milk, cornmeal, apple cider vinegar, vanilla extract, and salt. Stir until the cornmeal is fully incorporated and no lumps remain. The vinegar helps cut the sweetness and balances the flavor.
- Pour the filling into the chilled pie crust. Place the pie on the middle oven rack.
- Bake for 45–55 minutes, or until the top is deep golden brown and the center is set but still slightly jiggly when you gently shake the pan. A knife inserted about 1 inch from the center should come out mostly clean. The internal temperature of the filling should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. The filling will continue to set as it cools. Slice and serve at room temperature or chilled.
Tips
- Substitutions: For a slightly tangier flavor, you can replace the apple cider vinegar with lemon juice. Use white cornmeal if you prefer a lighter color; yellow cornmeal gives a more golden hue.
- Storage: Cover leftover chess pie loosely with foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 4 days. Refrigeration firms up the filling, making it easier to slice cleanly.
- Common mistake: Overbaking the pie will cause the filling to crack and become rubbery. Pull it out when the center still has a slight wobble—it will finish setting as it cools.
- Make ahead: You can blind-bake the crust for 10 minutes at 375°F (190°C) before adding the filling if you prefer a crisper bottom crust, but this is not necessary.
Serving Suggestions
Chess pie is delicious on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream balances its intense sweetness. For a Southern twist, serve it with fresh berries or a drizzle of caramel sauce. It pairs well with coffee or iced tea.
Variations
- Lemon Chess Pie: Add 2 tablespoons of lemon zest and replace the vinegar with 2 tablespoons of lemon juice. This brightens the flavor and adds a citrusy note.
- Chocolate Chess Pie: Melt 4 ounces (113 g) of semisweet chocolate and stir it into the butter-sugar mixture. Omit the cornmeal or reduce it to 2 teaspoons.
- Buttermilk Chess Pie: Substitute the whole milk with 1/4 cup (60 ml) buttermilk. This adds a slight tang and a more tender crumb.
- Gluten-Free: Use a gluten-free pie crust and replace the cornmeal with an equal amount of gluten-free all-purpose flour.
Storage and Reheating
Store leftover chess pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat individual slices, place them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or microwave on medium power for 15–20 seconds. If reheated too long, the filling may become runny. The pie can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.
Frequently Asked Questions
How many calories are in a slice of chess pie?
A standard slice (1/8 of a 9-inch pie) contains approximately 420–450 calories. This estimate includes a typical buttery pie crust and the full sugar and butter filling. The exact number depends on your crust recipe and specific brands.
Why does chess pie have cornmeal in it?
Cornmeal acts as a thickener and gives the filling a slightly gritty, yet tender texture that sets properly without over-stabilizing. It also helps prevent the pie from weeping or becoming too runny.
Can I make chess pie without a crust?
Yes, you can make a crustless version by greasing the pie pan well and baking the filling alone. The texture will be more like a custard, and the bake time may be slightly shorter—check for doneness at 35–40 minutes.
Is chess pie supposed to be jiggly when it comes out of the oven?
Yes, the center should have a slight wobble when you gently shake the pan. It will continue to set as it cools. A fully firm center at the time of removal usually means it’s overbaked.
Can I use a store-bought pie crust?
Absolutely. A refrigerated or frozen pie crust works well. Just make sure it’s unbaked and fits a 9-inch pie pan. You can also use a graham cracker crust for a different flavor, though the texture will be less traditional.
How long does chess pie last at room temperature?
Because it contains eggs and dairy, it’s safest to refrigerate after 2 hours. If left out longer, bacteria can grow. For best quality, serve within 2 days if kept at room temperature, but refrigerate for longer storage.
Related
- Is Almond Flour Just Ground Almonds?
- Is Almond Flour Healthy? Facts & How to Use It
- Is Almond Flour Low Carb? Carbs & Uses
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
Spotted an error? Tell us and we will correct it (corrections policy).