Classic Chess Pie

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One of the distinguishing factors about classic Southern food is the use of common and simple ingredients. This probably comes from the times when there wasn’t a lot of plenty and families made due with what they had. While it may be different, with access to all sorts of ingredients now, it is nice to have those classic dishes that are simple and just real tasty as is the case with this classic chess pie.

The ingredients in this pie are straightforward and not complicated at all. There are a lot of variations on this pie as well. Here, the version is a simple one without a lot of straying from the original but you could try things like adding a little vanilla extract, bourbon, lemon juice or zest.

While preparing to write this post I found out that there are several theories for the name such as when people has pie chests and the pronunciation morphed into what it is now, chess pie. What I also found interesting was, according to Wikipedia, that there is a theory of the origination which says this pie came from Europe.

Once again, I recommend using the pie crust recipe from Stephie Cooks and, with this pie, after it cools to room temperature, put it in the refrigerator before serving. I am telling you, this pie served cold is awesome!

How many of you have made this or have a version in your family?

Classic Chess Pie



  • 4 eggs
  • cups sugar
  • ½ cup brown sugar
  • 2 tablespoons corn meal
  • 3 tablespoons butter softened
  • ¼ teaspoon salt

Pie Crust

  • Your favorite crust recipe


  • Preheat oven to 350 degrees and roll out your pie crust to fill a pie pan.
  • In a large mixing bowl whisk eggs and sugar until a creamy mixture has formed. Add butter, salt, and corn meal then mix just until combined. Pour into pie pan and bake for 45-50 minutes until filling is set.
  • Let cool completely to room temperature before serving.

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