Easy Chess Pie

5 from 1 vote

This chess pie packs Southern classic comfort in every bite! It's an old-fashioned dessert that will be the first gone at Thanksgiving!

Prep Time10

Cook Time50

Total Time1

Course: Desserts

Cuisine: American

Servings:

Calories: 242kcal

Place a baking sheet onto the middle rack of the oven and preheat it to 350 degrees F.
Lay the pie crust over a rolling pin and guide it onto a greased glass pie plate.
Gently press the bottom and sides of the pie crust into the pie plate. (If there is a lot of pie dough, overhang trim excess with a sharp knife). Prick the base of the pie crust with a fork.
Crimp the edges of the pie crust and place the pie plate in the freezer for 20 minutes.
In a large bowl, combine the sugar, cornmeal, flour and salt. Whisk until combined.
Whisk in the eggs, yolks, and lemon juice until incorporated. Then, add the buttermilk and melted butter and continue whisking until smooth.
Transfer the filling to the pie crust and place the pie plate on the baking sheet in the oven.
Bake for 30 minutes, cover with aluminum foil, and continue baking for another 20 minutes.
Remove the pie from the oven and place it on a wire rack to cool to room temperature. (It should still have a bit of jiggle.) Then, place the pie in the refrigerator and chill for one hour.
Just before serving, dust with the powdered sugar.

Generally, a standard-size glass pie dish is 9 inches wide and 1-½ inches deep (with a 3-cup capacity) and will hold enough of the filling in this recipe. If using a deeper pie dish, double the filling to make sure the pie sits higher.
Pillsbury pre-made refrigerated pie crust comes with two crusts. You will only need one for this recipe; keep the other crust refrigerated (or frozen) for another use.
The pie is done when it is still slightly jiggly. If it is more soupy and not firm on top, return it to the oven, covered, and check on it every 5 minutes until it is done.