One of the easiest pies ever, this Chess Pie is a southern classic custard style pie that is perfect for any occasion.
Oh, how I love a good pie! For more easy pie recipes, try this Pumpkin Pie or this Key Lime Pie.
I am convinced that whoever made up the phrase “easy as pie” was talking about a chess pie.
Because pies really don’t get easier than this one!
Of course, if you start with a homemade pie crust, it may be a little tiny bit more difficult, but this pie is simply so easy.
Stir, dump, and bake.
Easy enough for beginners, but delicious enough for any skill level!
Ingredients
- Pie Crust: I like to use my homemade pie crust for a delicious, flaky crust. You can use a store bought crust, if desired.
- Sugar: You need granulated sugar.
- Flour: The filling for chess pie is usually thickened with cornmeal, flour, or a mixture of the two. For this version, we are just using flour.
- Nutmeg: I like a few grates of fresh ginger to give a little something special in the background. You can leave this out if you want to, though.
- Eggs: Make sure your eggs are at room temperature.
- Buttermilk: The buttermilk gives the pie the classic tangy flavor.
- Butter: You need your butter melted, but you don’t want it to be hot. I like to melt it and let it sit for a bit, at least until the bowl is no longer warm. You don’t want it to solidify, but it will mix in much easier if it is not hot.
- Vanilla: Use real vanilla extract for the best results.
How to Make Chess Pie
Start by par-baking your crust. Roll it out and shape it in your pie tin.
Place parchment over the crust and add pie weights or dried beans. Bake for 15 minutes, then remove from the oven and remove the parchment and weights.
To make the filling, start by whisking the sugar, flour, and nutmeg together.
Whisk in the eggs and the buttermilk.
Add the butter and vanilla and whisk everything together well.
Pour the filling into the partially baked crust.
Let the pie bake until the edges are set – about an hour.
Storing and Making Ahead
You don’t want to eat this pie right after making – you need to at least let it come to room temperature. I like to make it 1 to 2 days ahead of time and store it in the refrigerator. When you are ready to serve the pie, remove it from the fridge and serve it cold or at room temperature.
When storing in the refrigerator, make sure to cover the top of the pie. Leftovers can be stored up to 4 days, but are the best in the first day or two.
Frequently Asked Questions
I don’t think any actually knows the answer to this question. I’ve seen all kinds of theories. My favorite is that the pie used to be stored unrefrigerated in a u0022chestu0022.
Yes! My lemon chess pie uses cornmeal instead of flour. Both are great for thickening up the pie. I do prefer flour in this pie, though, because it is a bit smoother.
This pie will brown on the top, so don’t be alarmed if yours does! It is a typical trait of chess pie. If you don’t like the way it looks, sprinkle on some powdered sugar or add some whipped cream.
More Pie Recipes
Lemon Meringue Pie
Coconut Cream Pie
Chocolate Cream Pie
Sour Cream Apple Pie
Sweet Potato Pie with Marshmallow Coconut Meringue
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Chess Pie
Ingredients
- 1 pie crust for a 9-inch pie
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- Fresh nutmeg*
- 5 eggs
- 2/3 cup buttermilk
- 1/2 cup butter melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Roll out your pie crust and shape in a 9-inch pie dish. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Place the pie dish on a baking sheet and place in the oven. Bake for 15 minutes. Remove from the oven and remove the parchment and weights.
- In a large bowl, whisk together the sugar, flour, and nutmeg.
- Add the eggs and the buttermilk to the sugar mixture and whisk well, then add in the butter and vanilla extract. Whisk until combined.
- Pour the custard into the partially baked pie crust. Return the pie to the oven and continue to cook until the edges are set. This will take about an hour. The center may look a bit jiggly still, but will continue to cook and firm up when you take it out of the oven. Cover the crust with a pie shield or foil about halfway through baking time to prevent the crust from getting too dark.
- Let the pie cool completely before serving. Can be served cold or at room temperature.
Leave a Comment...