Chess Pie

Chess Pie

Chess pie is a Southern classic with mysterious, folkloric roots. Our favorite story of its creation comes from John Edgerton’s Southern Food—a man emphatically asks his wife what kind it is after she serves it the first time, to which she replies, “It’s ‘chess pie.’” You’ll love the tapioca-like custard made with buttermilk and cornmeal.

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Chess Pie


Adapted from Southern Food (The University of North Carolina Press, 1993)

Yield: One 8-inch pie

Cook Time: 45 minutes

Ingredients:

  • 1 1/2 cups sugar
  • 1/3 cup buttermilk
  • 3 eggs, beaten
  • 3 tablespoons melted butter
  • 1 tablespoon plain white cornmeal
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 unbaked, 8-inch pie shell (homemade or pre-bought)

Directions:

  1. Preheat oven to 375˚F with rack positioned in the bottom position.
  2. Combine all ingredients (except shell) in a medium mixing bowl and stir until smooth. Pour into pie shell.
  3. Bake on the bottom rack 15 minutes; reduce temperature to 350˚ and continue baking until set in the middle, another 20 minutes.
  4. Allow to cool before slicing and serving.