Dessert: United States – Tennessee (Southern United States) – Chess Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- For the crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1/2 cup (113 g) unsalted butter, cold, cut into 8 pieces
- 3–4 tbsp (45–60 ml) ice water

- For the filling:
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (35 g) fine yellow cornmeal
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
- 4 large eggs, approx. 200 g total usable weight
- 1/4 cup (60 ml) whole milk
- 1 tbsp (15 ml) distilled white vinegar
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (12 g) granulated sugar for sprinkling on top (optional)

Instructions

Short Description:
A classic Southern single-crust custard pie with a sweet, glossy filling and a slightly sandy texture from cornmeal. Tennessee versions add cornmeal to the filling for a distinct grainy note and heartier mouthfeel.

Regional Notes:
This Tennessee Chess Pie uses fine yellow cornmeal in the filling—typical for the state—to give a subtle corn flavor and a slightly granular texture that sets it apart from smoother chess pies elsewhere. The filling remains sweet and tangy (a little vinegar) and bakes to a browned, crackled top typical of Southern chess pies.

1. Make the crust: In a bowl, whisk together the flour and 1/2 tsp salt. Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Add ice water 1 tbsp at a time, tossing, until the dough just holds together. Form into a disk, wrap, and chill at least 30 minutes.
2. Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie pan; trim and flute the edges. Chill the fitted crust 10–15 minutes to firm up.
3. Blind-bake the crust: Line the crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, then remove parchment and weights and bake 4–6 more minutes until the crust is just beginning to set and lightly colored. Remove from oven and leave oven at 350°F (175°C).
4. Prepare the filling: In a medium bowl, whisk together 1 1/2 cups sugar, cornmeal, and 1/4 tsp salt. Whisk in the melted butter until combined, then whisk in the eggs until smooth. Whisk in the milk, vinegar, and vanilla until evenly blended. Allow the mixture to sit 2–3 minutes so the cornmeal hydrates.
5. Fill and bake: Pour the filling into the pre-baked crust. If using, sprinkle 1 tbsp sugar evenly over the top. Bake on the middle rack 35–45 minutes, rotating once, until the edges are set and the center has only a slight jiggle—the top should be golden and may crack slightly.
6. Cool and set: Remove the pie and cool on a wire rack for about 2 hours to finish setting. For cleaner slices, chill at least 1 hour in the refrigerator before serving. Serve at room temperature or slightly chilled.