Go Back

Classic Chess Pie

Buttery rich and sugary sweet, chess pie is the ultimate Southern dessert. And it's so easy, a 5-year old could make it.
Prep Time30 mins
Cook Time1 hr
Cooling time (to room temperature)2 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 427kcal


  • Hand mixer


  • 1 10" unbaked pie crust purchased or homemade
  • 3 cups sugar See Notes
  • 1/2 cup butter
  • 5 eggs lightly beaten - see Notes
  • 3 tablespoons cornmeal
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 1 cup milk See Notes


  • Heat oven to 325°
  • Combine sugar and butter in large bowl.
  • Beat at low speed of electric mixer until blended. Mixture will be crumbly. This is ok.
  • Add eggs, cornmeal, vanilla and salt. Beat on low speed until blended.
  • Add milk while beating on low speed. Scrape the bowl. Beat a few more seconds to finish blending.
  • Pour into unbaked pie shell. (Add foil "jacket" if desired.)
  • Bake at 325° for 1 hour to 1 hour 20 minutes, or until filling is set. Remove foil jacket halfway through to complete browning.
  • Cool to room temperature before serving.
  • Refrigerate leftover pie. See Notes.


  1. Do not be alarmed at the amount of sugar. This is a big pie and calls for larger quantities than standard 9" pies.
  2. I strongly advise using whole milk in this recipe. The added fat will help the pie keep its shape when cut as well as add additional flavor. If using low-fat, substitute some of it with whipping cream or half and half.
  3. Use large or extra-large eggs, and don't be alarmed at the quantity required. Again, this is a large pie.
  4. While this pie kept well in "pie chests" back in the day, I recommend storing leftover pie in the refrigerator.