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Chess pie topped with whipped cream.
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5 from 6 votes

Old Fashioned Chess Pie

This southern staple is a buttery sweet custard pie made of butter, sugar, eggs, vinegar, and cornmeal. Old Fashioned Chess Pie is a pantry pie perfect for any time of year.
Prep Time38 minutes
Cook Time55 minutes
Total Time1 hour 33 minutes
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 731kcal
Author: Aimee Mars

Ingredients

PIE FILLING

  • 1 cup Sugar
  • 1/2 cup Butter room temperature
  • 4 large Eggs
  • 1/2 tablespoon Cornmeal
  • teaspoons Vinegar
  • 1 teaspoon Vanilla

PIE CRUST

  • cups All-Purpose Flour plus more for rolling
  • 1/3 cup Almond Flour
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter chilled
  • 1/3 cup Buttermilk cold

WHIPPED TOPPING

  • 1 cup Heavy Whipping Cream
  • 2 teaspoons Sugar
  • 2 teaspoons Vanilla

Instructions

PIE CRUST

  • Place the flour, almond flour, and salt in a large mixing bowl. Add butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture becomes crumbled.
  • Pour in the buttermilk and turn the dough with a spatula to mix, add more buttermilk as needed (only 1 tablespoon at a time) until the dough begins to form. Place the dough on a floured surface and gently need until no dry spots remain about 1 minute.
  • Divide the dough in half and shape each piece into a disk. The dough can be used immediately for the pie or wrapped into plastic wrap and stored in the fridge for up to one week.

PIE FILLING

  • Preheat the oven to 300℉.
  • Cream the sugar and butter for 5 minutes, or until fluffy, in an electric mixer fitted with the paddle attachment, or use a hand-held mixer.
  • Add the eggs, cornmeal, vinegar, and vanilla to the butter mixture and mix until just combined, about 2 to 3 additional minutes.
  • Pour the mixture into the pie shell and bake for 50 to 55 minutes, or until the center is firm. Remove and let cool completely before serving with whipped topping.

WHIPPED TOPPING

  • Pour the heavy whipping cream into the bowl of an electric mixer fitted with the whisk attachment, or use a handheld mixer. Whisk the cream for 5 to 10 minutes or until very stiff peaks begin to form. Add the sugar and vanilla and whisk 1 more minute.

Notes

Pie Crust: The pie crust was adapted from HalfBaked Harvest's "Buttermilk Pie Crust." A store bought pie crust will also work well.
Butter: In order to quickly bring your butter to room temperature you can put it in the microwave and warm it for 4 seconds per side. Be careful though and check it each time you flip to the next side. The butter can melt quickly.

Nutrition

Serving: 1slice | Calories: 731kcal | Carbohydrates: 59g | Protein: 10g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 239mg | Sodium: 458mg | Potassium: 124mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1671IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg