Chess Pie

Chess Pie

The power of a sweet, crunchy, creamy chess pie was one I discovered this holiday season while I was spending time with family outside of Nashville, TN this year. Everyone was shocked to learn I had never had it before, 'Is this a normal pie?' I asked?

Apparently it is a pie that everyone makes, but I wasn't leaving Nashville without the recipe. So I got down to business, ate about half a pie, and picked my families collective brain for the recipe and came up with this deliciousness!


2 cups white sugar

1 tsp vanilla extract (we used Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)

1/2 cup real butter

4 eggs (we used NestFresh Cage Free Eggs)

1 tbsp cornmeal

1/2 tbsp all purpose flour

1/4 cup evaporated milk

1 tbsp white vinegar

1/4 tsp salt

1 9-inch unbaked pie shell (we like using a graham cracker crust)


Preheat oven to 425 degrees.

In a large bowl mix the butter, sugar, and vanilla together. Mix in the eggs, then the cornmeal, flour, salt, evaporated milk, and vinegar until smooth.

Pour mixture in to your unbaked pie shell and bake for 10 minutes. Reduce heat to 300 degrees for 40 additional minutes. Watch the crust and shield edges with aluminum foil if they brown too much. 

Remove from oven and cool completely. Serve plain or topped with whipped cream. Enjoy!

by Craig Chapman

Chess Pie