This Chess Pie is a rich, creamy Southern classic elevated with browned butter, tangy buttermilk, and warm spices for absolute perfection. With its foolproof method, perfectly set custard, and melt-in-your-mouth texture, this is the only Chess Pie recipe you’ll ever need! Follow along for step-by-step photos, helpful tips, expert tricks, and variations.

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a slice of chess pie with a bite out of it showing how creamy it is

What is Chess Pie?

Chess Pie is a classic Southern dessert made with the simplest ingredients—eggs, sugar, butter, and a touch of cornmeal—baked into a rich, custardy filling with a crackly, golden top! It’s sweet, buttery, and melt-in-your-mouth delicious—proof that a few pantry staples can create pure pie magic!

What is it called chess pie?

“Chess pie” has a couple of fun, folklore-style origin stories — and no single one is proven — but here are the two most widely accepted explanations:

1. “Just pie” → “Jus’ pie” → “Chess pie.”
The story goes that when cooks in the South were asked what kind of pie it was, they’d shrug and say, “It’s just pie.” In a Southern accent, that sounds like “jus’ pie,” which eventually morphed into “chess pie.”

2. It was stored in a pie chest (or pie safe).
Before refrigeration, pies with high sugar content (like chess pie) were kept in a “pie chest.” People started calling it “chest pie,” which then evolved into “chess pie.”

Why you’ll love this Chess Pie Recipe

Unbeatable flavor: Browned butter, tangy buttermilk, and a touch of cinnamon, ginger, and nutmeg create warm, caramelized depth that’s pure Southern comfort.
Perfectly crisp crust: The crust is par-baked first, so it stays flaky, buttery, and never soggy.
Foolproof custard: A tested technique ensures the filling sets beautifully and doesn’t deflate or sink as it cools.
No guessing game: You’ll know exactly when it’s done with an internal temperature test instead of relying on the tricky wobble test.
Ultra-creamy texture: Baked just until set for the silkiest, most luscious custard—never dry or curdled.

top view of chess pie recipe showing the golden crust

Chess Pie Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Unsalted butter: Adds rich, buttery flavor and creates that signature silky texture. Use unsalted to control the salt balance.
Granulated sugar: Sweetens the custard and helps form the pie’s signature crackly, golden top, but don’t worry, this recipe isn’t sickeningly sweet like some!
Fine yellow cornmeal: A classic Chess Pie ingredient that slightly thickens the filling and adds a subtle, old-fashioned texture.
All-purpose flour: Works with the cornmeal to stabilize the custard and prevent it from being runny.
Eggs (room temperature): The base of the filling; they thicken the custard as it bakes. Room temperature eggs blend more smoothly and evenly.
Buttermilk (room temperature): Adds a gentle tang and creates a smoother, lighter, more flavorful custard than just milk. You can make DIY buttermilk if you don’t have it on hand (in Notes).
White vinegar: A traditional ingredient that brightens the flavor and helps balance the sweetness.
Vanilla: Use pure vanilla extract (not imitation) for the best flavor—it enhances the buttery richness and deepens the custard’s warmth without overpowering it.
Spices: Ground cinnamon, nutmeg, ground ginger, and salt add subtle spice and depth; the salt sharpens and enhances all the flavors.

top view of chess pie ingredients: eggs, sugar, buttermilk, butter, white vinegar, flour, cornmeal, ground cinnamon

How to MAke Chess Pie

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Pie Crust. I suggest making the crust the night before so it’s rolled out and ready to fill the next morning. This homemade pie crust post is full of tips and tricks for foolproof pie crust, even if you’ve never made it before. Essentially, you’ll pulse the ingredients together, form them into a ball, flatten and chill, then roll out and place in the pie pan.

BEST EVER easy, NO FAIL pie crust recipe with step by step photos and instructions! You will never use another recipe again! #piecrust #pie #recipe #thanksgiving

Step 2: Par-bake the Crust. Line the pie shell with crinkled parchment paper and fill it with pie weights or dried beans (this helps prevent the crust from shrinking). Bake at 350°F for 12 minutes, then carefully remove the parchment paper and weights. Prick 8-10 evenly spaced holes all around the bottom crust with a fork. Continue to bake (without the paper/weights) for 5 minutes.

showing how to make chess pie by baking the pie with pie weights in parchment paper, then pricking the bottom of the crust with a fork

Step 3: Brown the Butter. Melt the butter in a medium, light-colored skillet. Cook, stirring constantly, watching for golden specks forming on the bottom and a nutty aroma. Remove from heat immediately when the specks turn deep amber.

showing how to make Chess Pie by browning the butter in a saucepan

Step 4: Make the Custard. Whisk together all the ingredients except the eggs with the room-temperature browned butter. In a separate medium mixing bowl, very lightly beat the eggs just until blended; don’t overmix. Add the eggs and mix until combined. Pour the custard into the prepared crust.

a collage showing how to make chess pie by whisking together the buttermilk, sugar, vanilla, cornmeal, flour, vinegar and cinnamon, until smooth, then whisking the eggs in a separate bowl, then whisking everything together

Step 5: Bake at 350°F for 35-45 minutes (some slow-cooking ovens can take as long as 55 minutes). See below for instructions on determining when it’s done.

showing how to make chess pie by pouring the custard into the par-baked pie crust and baking until set

Step 6: Cool. Cool on a cooling rack for 3 hours, then dig in!

old fashioned chess pie recipe with a few slices removed showing the creamy texture

Southern Chess Pie TIPS

Use room-temperature ingredients: eggs, butter, and buttermilk at room temperature so they blend more easily, helping you avoid overmixing.
Don’t overmix the filling: Mix just until combined; overmixing can incorporate too much air, causing the filling to crack or sink.
Opening the oven door: Try to avoid opening the oven while baking; sudden temperature drops can cause the pie to sink. If you need to use a pie crust protector, place it gently on the edges without lifting the oven door too often.
Avoid sudden temperature changes: Let the pie cool to room temperature on the counter before refrigerating, which can cause sinking or cracking.
Let it cool completely: Chess pie continues to set as it cools, so resist slicing until it has fully cooled for clean, perfect slices.

How to Know When Chess Pie is Done Baking

Check the internal temperature for 100% accuracy. Chess pie is done baking when the internal temperature reaches 175–180°F (79–82°C) in the center. At this point, the custard should be set but still slightly jiggly in the middle—it will continue to firm up as it cools. Avoid overbaking, as this can cause the filling to crack or dry out.

recipe for chess pie with slices removed showing the creamy custard

Southern Chess Pie variations

Chocolate Chess Pie: Add cocoa powder or melted chocolate to the filling for a rich, chocolatey twist.
Lemon Chess Pie: Brighten things up with fresh lemon juice and zest for a tangy, sunny flavor.
Pecan Chess Pie: Fold in toasted pecans or top with them for crunch and a nutty flavor.
Coconut Chess Pie: Stir in shredded coconut for a tropical twist.
Salted Honey Chess Pie: Drizzle honey and a pinch of sea salt on top for a sweet and savory finish.

southern chess pie being served on a plate

How to serve old fashioned chess pie Recipe

Let the pie cool completely, then serve at room temperature or chilled (I love it at room temp!). Slice with a sharp knife—wipe between cuts for picture-perfect slices—and enjoy it plain or jazz it up with your favorite toppings:

Add a dollop of whipped cream: Classic lightly sweetened whipped cream complements the rich, custardy filling, or try my Salted Honey Whipped Cream in my Pumpkin Pie recipe.
Top with fresh fruit or berries: Adds color, brightness, and a fresh contrast to the buttery sweetness. Fruit also pairs well with a dusting of powdered sugar.
Drizzle with sauces: Caramel, chocolate, or a little honey works beautifully for extra indulgence.

HOW TO STORE Buttermilk Chess Pie

•At room temperature: Cover loosely with plastic wrap or a pie dome and keep for up to 2 days.
•In the refrigerator: Store in an airtight container or cover tightly with plastic wrap; lasts 4–5 days.
•Freezing: Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container; freeze for up to 2 months. Thaw overnight in the fridge before serving.

up close of chess pie recipe with a bite taken out showing how creamy it is

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Total Time: 5 45

Prep Time: 1

Cook Time: 45

Dough Chilling 4

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Ingredients

1 Recipe Pie Crust
1/2 cup (8TBS) unsalted butter, cubed
1 1/3 cups granulated sugar
2 tablespoons fine yellow cornmeal
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
¼ tsp EACH ground nutmeg, ground ginger, salt
4 large eggs, at room temperature
1/3 cup buttermilk, at room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract

Instructions

Make Crust Dough: Prepare the crust through step 5 under "Roll the Dough." See here for the recipe. I find it’s easiest to make the dough the night before, then roll out/add it to the pie pan the next day.
Brown Butter: Preheat the oven to 350°F. Have a large heat-proof bowl ready to transfer the butter to (large enough to mix all the custard ingredients). Melt the butter in a medium, light-colored skillet. Cook, stirring constantly, watching for golden specks forming on the bottom and a nutty aroma. Remove from heat immediately when the specks turn deep amber. Immediately pour the mixture into the large bowl because it can change from browned to burnt very quickly. Set aside to cool to room temperature. Meanwhile:
Blind Bake: Line the pie shell with crinkled parchment paper and fill it with pie weights or dried beans (this helps prevent the crust from shrinking). Bake at 350°F for 12 minutes, then carefully remove the parchment paper and weights. Prick the bottom crust 8-10 times with a fork. Continue to bake (without the paper/weights) for 5 minutes. Set aside. You can pre-bake the crust up to 3 days in advance, cover, and refrigerate.
Make Custard: Whisk together the ingredients, except for the eggs, with the room-temperature browned butter. In a separate medium mixing bowl, very lightly beat the eggs just until blended; don’t overmix. Add the eggs and mix until combined. Pour the custard into the prepared crust.
Bake at 350°F for 35-45 minutes (some slow-cooking ovens can take as long as 55 minutes). Check after 20 minutes and place a piece of foil over the top if it's browning too quickly (I don't do this). Check the internal temperature for 100% accuracy. Chess pie is done baking when the internal temperature reaches 175–180°F (79–82°C) in the center. At this point, the custard should be set but still slightly jiggly in the middle—it will continue to firm up as it cools. Avoid overbaking, as this can cause the filling to crack or dry out.
Cool: Cool on a cooling rack for 3 hours, then cover and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

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6 Comments

Susan says

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I had no idea what chess pie was…..now I will never forget it. Absolutely delicious! I love the custard creaminess. Needless to say, it was gone immediately, and the family loves it too. I am making it again next week! Glad I gave it a try.

- Jen says
  
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  YAY! I’m so glad you were adventurous Susan that it paid off! It sounds like a new family tradition in the making!
  
Bethany says

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Looks incredible. I forgot about chess pie! I used to love it when my grandma made it when I was a kid; It is on my list to make!

- Jen says
  
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  There is nothing like memories of recipes with grandma, I hope this recipe lives up to those special moments. xxoxox
  
Vanessa says

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Ohhhh yes please!!!! Perfect Thanksgiving pie idea.

- Jen says
  
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  Yes and Happy Thanksgiving! Your guests will thank you!

Old Fashioned Chess Pie Recipe

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