Chess Pie

This rich, southern classic can trace its origins to back to England.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 1 pie shell (9 inches), unbaked
  • 4 eggs
  • 1 stick butter, melted and cooled slightly
  • 1 cup sugar
  • 1 Tbsp. yellow cornmeal
  • 1 tsp. vanilla
  • 1⁄2 cup milk
  • 1 Tbsp. fresh lemon juice


  • Heat the oven to 350°F.
  • In a large bowl, whisk together the eggs, butter, and sugar until smooth. Add the cornmeal, vanilla, milk, and lemon juice. Whisk until well combined.
  • Pour the mixture into the pie shell and place on a baking sheet. Bake for 50 to 55 minutes, or until the filling is set and the top is golden brown. Cool to room temperature before serving.