Old Fashioned Chess Pie Recipe (2024)

FAQs

Why do you put cornmeal in chess pie? ›

Born of convenience rather than extravagance, the most basic chess pie filling consists of butter, sugar, eggs, and flour in a single pastry crust. Cornmeal usually serves as an additional stabilizing ingredient, while an acid (buttermilk, vinegar, or lemon juice) is frequently added to punch up the flavor a bit.

When you move a pie out of the oven too fast, you risk cracking the top. One trick of the trade to keep pies from cracking is to place the pie dish on a cookie tray to bake. That way, when you take it out of the oven once it's finished baking, you don't have to worry about moving it too much.

If your chess pie is just slightly runny in the middle, turn off the oven and leave it inside for 5-10 minutes. That should give it time to finish cooking. Please let the pie cool completely before serving so the filling sets and the flavors meld (3-4 hours at room temperature).

Cornmeal as a stabilizer in the filling is distinct to chess pie.” Buttermilk is the main factor in differentiating the two pies. Adding an acidic ingredient, like buttermilk or vinegar, to the pie will cut down on the sweetness and change the consistency of the filling.

Unlike a typical custard pie, that wobbly middle will not fully set up when it's cool due to the high sugar content. So bake the pie until it just sets up, and there is no jiggle left in the pie.

Whether you use flour, cornmeal, cornstarch, or even chestnut flour, chess pie requires something to thicken all the sugar, eggs, and butter that create its rich, custard-like filling and crispy, sweet top reminiscent of crème brûlée.

However, chess pie is made with cornmeal to thicken the filling, whereas buttermilk pies generally only use all-purpose flour.

And so, supposedly, the name “Chess Pie” was coined. Chess pie and its many Southern variations — including vinegar pie, transparent pie and Tyler pie (a favorite of Edna Lewis's, putatively named for President John Tyler and perfected by the women of Miss Lewis's hometown of Freetown, Va.)

Chess and nut pies (ex. Salted Maple, Hot Cocoa Chess, or Brandy Pecan) are best eaten within 3 days of purchase if stored at room temperature. However, they can also be refrigerated for up to 1 week.

Chess pie can be stored at room temperature or refrigerated, whichever you prefer. If you love cold pie, this recipe will keep up to 4 days in the refrigerator.

What does a chess pie taste like? ›

The sugar and the flour or cornstarch in the custard will caramelize in the oven, and the result is a pie with a top that's a delicious golden caramel color and slightly crunchy, like a giant crème brûlée. Underneath the crackly top is a custard that tastes like vanilla custard with a whisper of citrusy brightness.

The pie was unnamed, but it was described as a variation of cheesecake. They say you can make a cheesecake without the cheese curd! Since then, the word "cheese" in the name was simplified to "chess," therefore making Chess Pie.

Chess and nut pies can last up to a week on the counter. Cream pies must be refrigerated and are best eaten within two days of purchase. Meringue pies also must be refrigerated and are best eaten within 4 days of purchase.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

However, chess pie is made with cornmeal to thicken the filling, whereas buttermilk pies generally only use all-purpose flour.

Chess Pie is a simple baked pie consisting of a homemade pie crust and an egg, sugar, and buttermilk filling. It can be varied by adding flavorings such as lemon, vanilla, or chocolate. The recipe dates back to the 1700s, making it a pretty old American dessert.

Let's talk about a beloved Southern classic: chess pie. It's famous for its custard filling—a luscious blend of eggs, sugar, butter, cornmeal, and a hint of vinegar or lemon—baked into a buttery and flaky crust.