Chess Pie

A Southern chess pie is rich, custardy proof that simplicity can be thrilling. The filling consists of ingredients you’re likely to have on hand—eggs, granulated sugar, vanilla, and buttermilk (or a dairy-based buttermilk substitute)—which can be combined in a single mixing bowl for easy cleanup. The flaky, buttery pie crust can be made up to 2 days in advance and refrigerated or frozen for up to 3 months. (In a hurry? A store-bought pie shell works too.) Either way, you’ll need to blind-bake the pie crust, which promotes a fully browned crispy shell when the filling needs a shorter cook time or lower temperature. Store-bought crusts tend to bake faster than homemade; if you go that route, check it 5–10 minutes sooner.

While classic chess pie recipes have much in common with buttermilk pie, chess pies rely on cornmeal to thicken the custard filling. Some cooks amplify the tang of their pie filling with white vinegar, but this one balances the flavor with fresh lemon juice and zest instead. There are all sorts of ways to riff on this recipe. Dress it up with a dollop of sweetened whipped cream, or experiment with chocolate chess pie, lemon chess pie, cranberry chess pie, or coconut chess pie.

This recipe has been slightly adapted for style from ‘Bon Appétit, Y’all’ by Virginia Willis. Buy the full book on Amazon.