Tennessee Chess Pie
A simple, rich custard pie made with butter, sugar, eggs, and a touch of cornmeal, baked in a single crust.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Pie dish
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 22
- carbs
- 52
- protein
- 5
- calories
- 410
Instructions
- 1
Preheat your oven to 350°F.
- 2
Press the pie crust into a 9-inch pie dish. Crimp the edges with your fingers or a fork.
- 3
Whisk the sugar and cornmeal together in a bowl. Whisk in the melted butter.
- 4
Beat in the eggs one at a time. Whisk in the buttermilk, vinegar, and vanilla.
- 5
Pour the filling into the prepared pie crust.
- 6
Bake for 40-45 minutes. The center should be set with just a slight jiggle.
- 7
Let the pie cool completely before you slice it.
Chef's tips
Do not skip the cornmeal because it thickens the custard and gives chess pie its classic texture. Cool the pie completely for clean, neat slices.
Storage
Refrigerate up to 4 days.
Reheating
Best served chilled or at room temperature; no reheating needed.
Common mistakes to avoid
- •Baking it too long, which makes the custard crack and dry out
- •Cutting into the warm pie before it has time to cool and set
Serving suggestions
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