Chess Pie: A Southern Classic Made Easy

Why You’ll Love This Recipe

  • Nostalgia: Chess pie dates back to the 17th century, evoking a sense of history and tradition.
  • Textural Delight: Flaky crust, creamy filling, and a crisp, caramelized top create a symphony of textures.
  • Simplicity: Easy to make with ingredients you likely have on hand.



  • Whole wheat pie crust (or your favorite)


  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Unsalted butter (melted and cooled)
  • Milk (room temperature)
  • Lemon juice

  • Vanilla extract
  • Eggs (room temperature)
  • Powdered sugar (for dusting)


  1. Prepare the Filling:

    • Whisk together cornmeal, flour, and sugar.
    • Add melted butter and whisk until blended.
    • Add milk, lemon juice, vanilla, and eggs. Whisk until smooth.
  2. Assemble the Pie:

    • Pour filling into prepared pie crust.
  3. Bake:

    • Bake at 425°F for 10 minutes to set the bottom crust.
    • Reduce temperature to 350°F and continue baking for 30-40 minutes, or until the filling is set.
  4. Cool and Serve:

    • Let cool for at least 2 hours before serving.
    • Dust with powdered sugar and enjoy.


  • Refrigerate: Up to 3 days
  • Reheat: In the oven at 325°F until warmed through
  • Freeze: Up to 2 months (thaw overnight before serving)


  • Use finely ground cornmeal for a smoother filling.
  • Cool the melted butter before adding it to the filling to prevent scrambling the eggs.
  • Use room temperature eggs and milk for better mixing.
  • Shield the pie crust with foil if it starts to brown too quickly.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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