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Easy Chess Pie - Classic Southern Custard dessert with rich filling and flaky crust

Easy Chess Pie — Classic Southern Custard

A simple and delicious Southern custard pie that is easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9 inch pie crust 1 unbaked 9 inch pie crust (store bought or homemade)
  • 1.5 cups 1 1/2 cups sugar
  • 0.5 cups 1/2 cup unsalted butter, melted and slightly cooled
  • 4 large eggs 4 large eggs
  • 1 tablespoon 1 tablespoon cornmeal
  • 1 tablespoon 1 tablespoon all purpose flour
  • 0.25 cups 1/4 cup milk (whole milk is my go to, but anything works)
  • 1 tablespoon 1 tablespoon vinegar or fresh lemon juice
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 pinch Pinch of salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and set the pie crust on a baking sheet.
  2. In a mixing bowl, whisk together the sugar, melted butter, eggs, cornmeal, flour, milk, vinegar, vanilla, and salt until smooth.
  3. Pour the mixture into the pie crust.
Baking
  1. Bake in the preheated oven for 45 to 55 minutes. The top should look set and slightly crackly, while the center should have a gentle jiggle.
  2. Cool the pie completely before slicing.

Notes

Let the pie cool for at least 2 to 3 hours for the custard to set properly. If leftover, store in the refrigerator for up to 4 days.