Chess pies are what you might call a Southern dessert. They are made with a simple filling of eggs, sugar, butter, and a small amount of flour. There are a few different Chess Pie versions floating around - some include cornmeal (like mine) and others are made with vinegar.

Are Chess Pies and Buttermilk Pies the Same?

Buttermilk pie is more of a custard-like pie. Its basic filling consists of a mixture of sugar, butter, eggs, buttermilk, and flour, but it does not include cornmeal or vinegar like a chess pie.

Do You Need to Refrigerate a Chess Pie?

Yes, allow it to cool to room temperature first, then refrigerate. This helps it set properly.

How to make a Toasted Coconut Chess pie.

Preheat oven to 400 degrees and spread 1 cup of coconut evenly out on a cookie sheet. Place the coconut in the oven and keep your eye on it. As it starts to toast to a pretty golden brown, you will want to stir the coconut around 2 or 3 times until most of the coconut is evenly toasted. Prepare pie as directed above; stir in the toasted flaked coconut before pouring it into the pie crust. Bake as directed above.

Old Fashioned Chess Pie Recipe

Description

This Old Fashioned Chess Pie recipe is one of my favorites! It’s gooey, buttery flavor is very sweet and rich. and is the perfect sweet ending to any holiday meal or special occasion.

Ingredients

Scale

1 refrigerated pie crusts (or use your favorite pie crust recipe)
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
4 large eggs lightly beaten

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Instructions

Add pie crust to a 9-inch pie plate and prepare the following package instructions- you will need to pre-bake the pie crust for this recipe. (Prick the bottom and sides of the crust with a fork. Bake for 9–11 minutes or until lightly browned.
Stir together sugar and the next 7 ingredients until blended. Add the eggs, stirring well. Pour into the pie crust.
Bake at 350° for 50 to 55 minutes. After about 10 minutes, cover the edges of the pie crust with foil to prevent the crust from burning. (Just don’t cover the entire pie; it might stick to the center and ruin the pretty golden brown crispy top. Yes, I know this from experience.)
Cool completely on a wire rack. (2 to 4 hours)
Refrigerate until ready to serve.

Notes

*For recipe tips, variations, storage suggestions, and FAQs, see above in the post.

Nutrition

Serving Size: 1 slice
Calories: 448
Fat: 21
Carbohydrates: 65
Protein: 5