Classic Chess Pie with Variations Recipe

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2 votes | 1996 views

Basic recipe for a southern favorite. Known as a pantry pie because farmers' wives always had flour, butter, sugar and eggs on hand, this recipe includes the tradtional variety, plus instructions on additives, such as chocolate.

Cook time:
Servings: 8


Cost per serving $1.78 view details
  • 9" pre-baked pie shell (see links)
  • 2 cups sugar
  • 2 tbs. cornmeal
  • 1 tbs. AP flour
  • 1/4 tsp. salt
  • 1/2 cup melted unsalted butter
  • 1/4 cup milk
  • 1 tbs. distilled white vinegar
  • 1/2 tsp. vanilla
  • 4 beaten large eggs
  • To this basic recipe, you can add any of the following:
  • 3 1/2 tbs. cocoa
  • 1/3 cup fresh lemon or lime juice
  • 2 tsp. zest
  • 1 cup toasted coconut
  • 1/2 cup pecans


  1. Preheat oven to 350 F. Prepare your pie dough, or use commercial. Poke some holes in the bottom and sides of the dough with the tines of a fork. Bake 10 minutes. Let cool before filling.
  2. In a bowl, add the sugar, then the next 7 ingredients.
  3. Using a whisk, incorporate the eggs, pour into the pie shell.*
  4. Bake 50-55 minutes, shielding pie edges with foil, if needed.
  5. Let cool before serving.
  6. Note: * If using a aluminum pan, weight may become a factor in lifting it and placing it in the oven. Place a baking sheet under the pie pan before you fill it.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 8 servings
Calories 399  
Calories from Fat 164 41%
Total Fat 18.82g 24%
Saturated Fat 9.97g 40%
Trans Fat 0.0g  
Cholesterol 135mg 45%
Sodium 113mg 5%
Potassium 93mg 3%
Total Carbs 55.65g 15%
Dietary Fiber 1.5g 5%
Sugars 51.23g 34%
Protein 4.65g 7%
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  • Kathy Armstrong
    I had a variation of this which Myra made which was a blackberry chess pie. Admittedly a tad of an "odd seeming combo" and she didn't too much, but I liked it and so did other dinner companion (with fresh whipped cream). We were bad girls and even had seconds. This was made with a wonderful butter crust that was to die for. Nice going!
    I've cooked/tasted this recipe!
    1 reply
    • myra byanka
      January 1, 2013
      I liked the crust, too (Edible Seattle's All-Butter Crust).

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