Chess Pie
This post may contain affiliate links. Read my full disclosure policy. This classic Southern chess pie, with its tart-sweet custard filling and buttery crust, is as simple as it is delicious—perfect for when you need an easy dessert that everyone will love! Let’s talk about a beloved Southern classic: chess pie. It’s famous for its custard filling—a luscious blend of eggs, sugar, butter, cornmeal, and a hint of vinegar or lemon—baked into a buttery and flaky crust. The story behind the name holds a little mystery. Some say “chess” refers to an old English word for cheese (a nod to its creamy texture), while others believe it’s a playful twist on “just pie” pronounced with a Southern drawl. Among the various flavors of chess pie to choose from—like buttermilk, chocolate, and coconut—lemon is my favorite. It boasts a tart-sweet flavor reminiscent of lemon bars. And here’s a bonus: while some pies beg for a homemade crust, chess pie shines even with a store-bought one, making it ideal for those times you need a quick and easy dessert. Though it’s not the showiest dessert at the table, what it lacks in flair, it more than makes up for in taste. What You’ll Need To Make Chess Pie Pie shell: Serves as the base of the pie. You can use either a homemade pie crust or store-bought crust. If using store-bought, a frozen pie crust in an aluminum pan works best, as it’s pre-molded to hold its shape and resist shrinking during baking. In contrast, rolled refrigerated crusts that you fit into your own pie dish will shrink if stretched or pressed too tightly. Eggs: Provide structure and richness, creating the custard-like filling. Granulated sugar: Sweetens the filling and balances the tartness of the lemon. Lemon zest and juice: Adds a lovely citrus aroma and flavor. Vanilla extract: Enhances the overall flavor, adding warmth and depth. Cornmeal: Thickens the filling and adds to its rustic charm, giving the pie its signature texture. All-purpose flour: Helps thicken the filling for a smooth texture. Salt: Balances the flavors and cuts the sweetness. Unsalted butter: Adds richness and creates the signature velvety texture of the filling. Confectioners’ sugar (optional): A light dusting for serving, adding a touch of sweetness and a pretty finish. Jump to the printable recipe for precise measurements Pie shell: Serves as the base of the pie. You can use either a homemade pie crust or store-bought crust. If using store-bought, a frozen pie crust in an aluminum pan works best, as it’s pre-molded to hold its shape and resist shrinking during baking. In contrast, rolled refrigerated crusts that you fit into your own pie dish will shrink if stretched or pressed too tightly. Eggs: Provide structure and richness, creating the custard-like filling. Granulated sugar: Sweetens the filling and balances the tartness of the lemon. Lemon zest and juice: Adds a lovely citrus aroma and flavor. Vanilla extract: Enhances the overall flavor, adding warmth and depth. Cornmeal: Thickens the filling and adds to its rustic charm, giving the pie its signature texture. All-purpose flour: Helps thicken the filling for a smooth texture. Salt: Balances the flavors and cuts the sweetness. Unsalted butter: Adds richness and creates the signature velvety texture of the filling. Confectioners’ sugar (optional): A light dusting for serving, adding a touch of sweetness and a pretty finish. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Blind Bake the Crust Preheat the oven to 375°F and set an oven rack in the middle position. Line the unbaked crust with parchment paper (if you crumple it up, it will sit better inside the crust). Fill it with dried beans, rice, or pie weights to keep the dough flat and prevent puffing. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for an additional 5 minutes to dry and lightly brown the bottom. Reduce the oven temperature to 325°F. Step 2: Make the Filling Meanwhile, whisk the eggs in a large bowl until smooth. Add the sugar, lemon zest, and juice, vanilla, cornmeal, flour, and salt. Whisk until well combined, then add the melted butter. Pour into the par-baked pie shell. Reduce the oven temperature to 325°F. Bake until just set and the surface is golden (the center may jiggle just slightly when shaken), 50 to 55 minutes. Cool completely on wire rack, about 4 hours, then serve. If you used a store-bought crust and are concerned about the aluminum pan’s appearance, pre-slice the pie and transfer the slices to a decorative pan or platter for a more elegant presentation. Video Tutorial You May Also Like RecipeComments (14)Add Comment Recipe Comments (14) Add Comment Lemon Chess Pie Ingredients 1 (9-inch) store-bought pie shell, thawed but cold (see note), or homemade pie crust 5 large eggs 1¾ cups granulated sugar Zest of 1 lemon (a heaping teaspoon, packed) 3 tablespoons lemon juice (from 1 to 2 lemons) 1½ teaspoons vanilla extract 2 tablespoons cornmeal 1 tablespoon all-purpose flour ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly Confectioners' sugar, for serving (optional) 1 (9-inch) store-bought pie shell, thawed but cold (see note), or homemade pie crust 5 large eggs 1¾ cups granulated sugar Zest of 1 lemon (a heaping teaspoon, packed) 3 tablespoons lemon juice (from 1 to 2 lemons) 1½ teaspoons vanilla extract 2 tablespoons cornmeal 1 tablespoon all-purpose flour ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly Confectioners' sugar, for serving (optional) Instructions Preheat the oven to 375°F and set an oven rack in the middle position. Blind bake the crust: Line the unbaked crust with parchment paper (if you crumple it up and then flatten it a bit, it will sit better inside the crust). Fill it with dried beans, rice, or pie weights to keep the dough flat and prevent puffing. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for an additional 5 minutes to dry and lightly brown the bottom. Reduce the oven temperature to 325°F. Meanwhile, make the filling: Whisk the eggs in a large bowl until smooth. Whisk in the granulated sugar, lemon zest and juice, vanilla, cornmeal, flour, and salt until well combined. Whisk in the butter until the mixture is uniform. Whisk the filling briefly to recombine and pour into the par-baked pie shell. Bake until just set and the surface is golden (the center may jiggle just slightly when shaken), 50 to 55 minutes. Cool completely on wire rack, about 4 hours. Dust with confectioners' sugar, if desired, and serve. Make-Ahead/Freezer-Friendly Instructions: The pie can be made up to 2 days ahead of time. Once baked and completely cooled, cover the pie tightly with aluminum foil or plastic wrap and refrigerate. Bring the pie to room temperature before serving to ensure the best texture and flavor. To freeze, after the pie has fully cooled, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container and store it in the freezer for up to 3 months. When you're ready to enjoy the pie, thaw it overnight in the refrigerator and then let it come to room temperature before serving. Note: When opting for store-bought pie crust, it's best to use the frozen ones that come in aluminum pans. These crusts are molded into the pans, setting their shape and preventing shrinkage during baking. Conversely, rolled refrigerator crusts, which you fit into a pie dish yourself, can shrink if stretched or compressed. If you're concerned about the aluminum pan's appearance, pre-slice the pie and transfer the slices to a decorative pan or platter for a more elegant presentation. Preheat the oven to 375°F and set an oven rack in the middle position. Blind bake the crust: Line the unbaked crust with parchment paper (if you crumple it up and then flatten it a bit, it will sit better inside the crust). Fill it with dried beans, rice, or pie weights to keep the dough flat and prevent puffing. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for an additional 5 minutes to dry and lightly brown the bottom. Reduce the oven temperature to 325°F. Meanwhile, make the filling: Whisk the eggs in a large bowl until smooth. Whisk in the granulated sugar, lemon zest and juice, vanilla, cornmeal, flour, and salt until well combined. Whisk in the butter until the mixture is uniform. Whisk the filling briefly to recombine and pour into the par-baked pie shell. Bake until just set and the surface is golden (the center may jiggle just slightly when shaken), 50 to 55 minutes. Cool completely on wire rack, about 4 hours. Dust with confectioners' sugar, if desired, and serve. Make-Ahead/Freezer-Friendly Instructions: The pie can be made up to 2 days ahead of time. Once baked and completely cooled, cover the pie tightly with aluminum foil or plastic wrap and refrigerate. Bring the pie to room temperature before serving to ensure the best texture and flavor. To freeze, after the pie has fully cooled, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container and store it in the freezer for up to 3 months. When you're ready to enjoy the pie, thaw it overnight in the refrigerator and then let it come to room temperature before serving. Note: When opting for store-bought pie crust, it's best to use the frozen ones that come in aluminum pans. These crusts are molded into the pans, setting their shape and preventing shrinkage during baking. Conversely, rolled refrigerator crusts, which you fit into a pie dish yourself, can shrink if stretched or compressed. If you're concerned about the aluminum pan's appearance, pre-slice the pie and transfer the slices to a decorative pan or platter for a more elegant presentation. Nutrition Information Powered by Per serving (8 servings) Calories: 332 Fat: 15 g Saturated fat: 8 g Carbohydrates: 47 g Sugar: 44 g Fiber: 0 g Protein: 4 g Sodium: 192 mg Cholesterol: 147 mg Per serving (8 servings) Calories: 332 Fat: 15 g Saturated fat: 8 g Carbohydrates: 47 g Sugar: 44 g Fiber: 0 g Protein: 4 g Sodium: 192 mg Cholesterol: 147 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertFreezer-FriendlyMake-AheadEnglishSouthern Cakes, Pies & Tarts Dessert Freezer-Friendly Make-Ahead English Southern