Description

A classic Southern chess pie with a rich, custard-like filling and crisp buttery crust. This simple yet decadent dessert gets its name from the term ‘chest pie’ (as it was often stored in pie chests) and features pantry staples like sugar, eggs, and cornmeal for its signature texture.

Ingredients

Scale

For the Crust:

For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) unsalted butter, chilled and cubed
3–4 tablespoons ice water
For the filling:
1 1/2 cups granulated sugar
1 tablespoon yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
3 large eggs
1/4 cup whole milk
1 tablespoon white vinegar
1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

1. Make the crust: In a food processor, pulse flour, salt, and sugar. Add butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water 1 tbsp at a time until dough comes together.
2. Shape dough into a disk, wrap in plastic, and chill for 1 hour. Roll out on floured surface and fit into 9-inch pie plate. Crimp edges and freeze for 15 minutes.
3. Preheat oven to 350°F (175°C). Line crust with parchment and pie weights, then blind bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden.
4. Make filling: Whisk sugar, cornmeal, flour, and salt in a bowl. Stir in melted butter. Add eggs one at a time, then milk, vinegar, and vanilla until smooth.
5. Pour filling into warm crust. Bake 40-45 minutes until center is set but slightly jiggly. Cool completely on wire rack before slicing.

Notes

For authentic texture, avoid overbaking—the center should still wobble slightly when shaken. The vinegar helps cut the sweetness. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.