Grandma’s Chess Pie Recipe

Grandma’s Chess Pie is an old family favorite that my grandma would often make. This rich, creamy, buttery dessert uses simple pantry ingredients and is surprisingly easy to put together. Also known as pantry pie or cornmeal pie, this old-fashioned dessert proves that a few basic ingredients can make something delicious.

My grandparents lived through the Great Depression, and at one point my grandpa worked for a payment of milk and eggs while my grandma stayed home with their four children. Grandma often spoke about the simple dishes she would make because she had only basic ingredients and a large family to feed. This old-fashioned chess pie recipe is nearly 100 years old and is one of those simple, yet inexpensive dishes that she used to make.

What is Chess Pie?

There are many theories about how chess pie got its name and where it originated. Its exact history is difficult to trace, although some accounts connect the pie to early English desserts before it became a Southern staple in the United States. Chess pie uses basic pantry staples, making it an inexpensive dessert when money was tight. When my grandma shared stories about the hard times, she often talked about making the most of the basic ingredients in her pantry.

Ingredients in Chess Pie

Chess pie has many recipe variations. Some use buttermilk, some use lemon, and one theory suggests that chestnut flour was used in early versions of the pie. However, my grandma’s recipe uses basic ingredients like eggs, milk, vanilla, sugar, and butter. Two ingredients you might not expect are cornmeal and vinegar, which is why you may also hear it called cornmeal pie.

Vinegar helps cut the sweetness in this recipe. Some chess pie recipes call for lemon instead, but back when my grandma was making this pie during the Great Depression, citrus could be difficult for many families to afford. According to the University of California, fresh citrus was considered a luxury for many families during those years. Vinegar, on the other hand, was inexpensive and common in most pantries, making it a practical way to add acidity to the pie.

Cornmeal may seem like an unusual ingredient in a pie, but it serves an important purpose in this old-fashioned recipe. It helps thicken the custard filling and creates the signature golden-brown, slightly crackly top of a classic chess pie. Cornmeal was also inexpensive and easy to keep in the pantry, making it a practical ingredient during hard times.

My grandma was resourceful with whatever ingredients were in her pantry, and I know she always had cornmeal on hand. My grandparents were super thrifty and made good use of whatever they were blessed to have during hard times.

How to Make Chess Pie

Honestly, this pie is so simple to make. Melt the butter and allow it to cool slightly. Then, whisk together the ingredients and pour the filling into an unbaked pie shell. You can use a homemade pie crust or take a shortcut with a store-bought option.

Bake the pie at 350 degrees for 35 to 40 minutes, or until the filling is set and the top is golden brown. Allow the pie to cool before slicing so the custard filling has time to fully set.

Frequently Asked Questions About Chess Pie

How Do You Store Chess Pie?

Once the chess pie has completely cooled, cover it and store it in the refrigerator. It will keep for about 3 to 4 days. You can serve it chilled or let it sit at room temperature for a short time before serving.

Can You Make Chess Pie Without Cornmeal?

Some chess pie recipes use flour or another thickener instead of cornmeal. However, I don’t recommend leaving the cornmeal out of this recipe. It’s part of my grandma’s original recipe and helps give the pie its traditional texture and golden-brown top.

What Is the Difference Between Chess Pie and Buttermilk Pie?

Chess pie and buttermilk pie are both traditional Southern desserts with rich, custard-like fillings. The main difference is that buttermilk pie uses buttermilk, which gives it a slightly tangy flavor, and typically uses flour as a thickener. Classic chess pie often uses cornmeal and vinegar instead, giving it a sweeter flavor and its signature golden-brown top.

Can You Make Chess Pie Ahead of Time?

Yes. Chess pie is a great dessert to make ahead because it needs time to cool and set before serving. You can make it a day in advance, allow it to cool completely, then cover and store it in the refrigerator until you’re ready to serve.

My Grandma’s Recipes

My grandma was an amazing cook and taught me how to make many of her recipes. She often cooked from memory, so I would follow her around the kitchen, writing down the ingredients and measurements as she cooked.

I still have many of her handwritten recipes and have shared several of them on my blog. You can find more in my Grandma’s Recipes collection. And if you love old-fashioned pies, you may also enjoy my mother-in-law’s Old-Fashioned Chocolate Pie.

xoxo,
Molly