Dessert: United States – Mississippi, Southern United States – Mississippi Chess Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 50 min

Additional 2 hrs

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 (9-inch (23 cm)) unbaked pie crust (store-bought or homemade)
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (56 g) unsalted butter, melted
- 3 large eggs, approx. 5 1/4 oz (150 g)
- 2 tbsp (16 g) yellow cornmeal
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (2 g) finely grated lemon zest (from about 1 small lemon)
- 1/4 tsp (1.5 g) fine sea salt
- 1 tbsp (15 g) all-purpose flour (optional, for slightly firmer set)
- Confectioners' sugar for dusting (optional)

Show original ingredient measurements

- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (56 g) unsalted butter, melted
- 3 large eggs, approx. 150 g
- 2 tbsp (16 g) yellow cornmeal
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (2 g) finely grated lemon zest (from about 1 small lemon)
- 1/4 tsp (1.5 g) fine sea salt
- 1 tbsp (15 g) all-purpose flour (optional, for slightly firmer set)
- Confectioners' sugar for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A classic Southern custard pie made with simple pantry staples—sugar, butter, eggs, and cornmeal—yielding a smooth, slightly grainy-textured filling with a hint of lemon and vanilla.

Regional Notes:
This Mississippi variation highlights yellow cornmeal in the custard, which gives the pie a distinctive slightly gritty texture and a warm corn flavor that sets it apart from other chess or custard pies. The recipe keeps to the traditional simple ingredient list and adds a light lemon zest and vanilla for subtle depth without masking the core flavors.

1. Preheat the oven to 350°F (175°C). Place the unbaked 9-inch (23 cm) pie crust in a pie plate (if not already) and flute the edges. Set aside.
2. In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour (if using), and salt until evenly combined.
3. In a separate bowl, lightly beat the eggs, then whisk in the melted butter, whole milk, vanilla extract, and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until the cornmeal is evenly distributed and the mixture is smooth. Let rest 2–3 minutes to allow the cornmeal to hydrate; whisk once more.
5. Pour the filling into the prepared pie crust and smooth the top. Place the pie on a rimmed baking sheet to catch any drips.
6. Bake in the preheated oven for 40–55 minutes, or until the crust is golden and the filling is mostly set with a slight jiggle in the center. Rotate the pie once about halfway through baking for even color.
7. Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set (overnight refrigeration will improve slicing and texture).
8. Once cooled, dust the top lightly with confectioners' sugar if desired. Slice and serve at room temperature or chilled.

Short Description:
A classic Southern custard pie made with simple pantry staples—sugar, butter, eggs, and cornmeal—yielding a smooth, slightly grainy-textured filling with a hint of lemon and vanilla.

Regional Notes:
This Mississippi variation highlights yellow cornmeal in the custard, which gives the pie a distinctive slightly gritty texture and a warm corn flavor that sets it apart from other chess or custard pies. The recipe keeps to the traditional simple ingredient list and adds a light lemon zest and vanilla for subtle depth without masking the core flavors.

1. Preheat the oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie plate (if not already) and flute the edges. Set aside.
2. In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour (if using), and salt until evenly combined.
3. In a separate bowl, lightly beat the eggs, then whisk in the melted butter, whole milk, vanilla extract, and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until the cornmeal is evenly distributed and the mixture is smooth. Let rest 2–3 minutes to allow the cornmeal to hydrate; whisk once more.
5. Pour the filling into the prepared pie crust and smooth the top. Place the pie on a rimmed baking sheet to catch any drips.
6. Bake in the preheated oven for 40–55 minutes, or until the crust is golden and the filling is mostly set with a slight jiggle in the center. Rotate the pie once about halfway through baking for even color.
7. Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set (overnight refrigeration will improve slicing and texture).
8. Once cooled, dust the top lightly with confectioners' sugar if desired. Slice and serve at room temperature or chilled.