Chess Pie is sometimes called vinegar pie because you put vinegar in the recipe. This is one of my favorite pies. If you have never made chess pie, you will love it.
1 deep dish pie shell
1/2 cup or 8 tablespoons butter or margarine, melted
1 1/2 cups sugar
1 teaspoon vanilla flavoring
3 eggs
1/4 cup buttermilk
1 tablespoon cornmeal (I used white self-rising cornmeal)
1 tablespoon white distilled vinegar
Melt butter in microwave and set aside. Beat sugar, cornmeal and eggs in a bowl with mixer. Add buttermilk, vinegar and vanilla. With a spoon stir in melted butter. Pour into pie crust. Bake in a preheated 400 degree oven 40 minutes or until knife inserted in center comes out clean. Turn off oven and leave pie in oven until oven cools. Enjoy!
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Filed under: Desserts, Pies Tagged: | baking, brunch, chess pie, cooking, dessert, dinner, easy recipes, Entertaining, food, Holidays, recipes, Southern, southern lady
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It looks perfectly delicious!!!!
This recipe is absolutely one of the best for chess/vinegar pies. Been eating this “vinegar” pie all my life and is still my favorite. Have an awesome Labor Day!
I always hear the story that a man asked a woman what sort of pie this was and she said j’es pie. And he heard chess. I still haven’t made one of these. Looks delicious.
Yum! Seems almost like my Buttermilk Pie recipe, but the vinegar and cornmeal is what sets it apart. I’ve always wondered what the difference between a chess pie and buttermilk pie was, I guess this is it ; ) Thanks for solving this southern mystery for me ; )
Can this be chocolatized??!!
Hi Mike, I have never tried to make a chocolate chess pie. I am always up for experimenting with recipes though. If you try it let me know.
Looks wonderful! Yum!
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can U make one without buttermilk?
Linda, I have never made it without the buttermilk. It is a lot like Buttermilk Pie only it has vinegar and cornmeal in it and I would not substitute in a buttermilk pie. If you try it, let me know how it turns out.
Judy here is a recipe for Transparent Pie which is a lot like your chess pie. Don’t go by the name it has no bacon in it, just the name, we have been making this for 35 years and is delicious and no buttermilk.
BUFFALO BACON TRANSPARENT PIE
>> 2-9 inch pie crusts
>> 1 stick (1/2 cup) butter
>> 2 cups white sugar
>> 2 tablespoons flour
>> 4 eggs
>> 1/4 cup Karo syrup
>> pinch of salt
>> 1 tablespoon vanilla
>> 1 tablespoon Vinegar
Melt butter. Mix sugar and flour, add to margarine or butter. Add syrup, salt, vanilla, and milk. Beat eggs and add vinegar. Mix well. DO NOT USE AN ELECTRIC MIXER !!
Pour mixture into unbaked pie shells. Bake at 375 degrees F for 20 minutes or until knife inserted near the center comes out clean.
Makes 2/ 9 inch pies or I think 16 tarts.
Thank you William for the recipe. I will definitely try this pie. Sounds wonderful.
it says add milk but I see no milk in list of ingredients so how much milk?
Kerry, It says add buttermilk if you are talking about the Chess Pie.
Hi William….You left out the milk in your recipe..How much do you use?
I used 1/2 cup of heavy whipping cream with excellent results.
and 2 Tables spoons of cornstarch instead of flour..
I thought Linda might like it, a person has to like sweet pies. I tried a diabetic transparent pie but it kind of disappointed me, I could eat it but if I remembered the regular didn’t like the diabetic one, I thought it was rather eggy.
MMMM…That looks Delicious! <3 and hUgs!
It looks like the sugar pies my mom used to make
Sounds like the base ingredients for my moms pecan pie…she would add 2cups (or less)pecans …always wonderful
how much milk plz?
1/4 cup buttermilk. You could probably use regular milk but I have never tried it that way and can’t assure you it will work.
I just wish I could wrap my arms around your neck and hold on forever ! Your recipes remind me of my grandmas .So glad I found this site , and you.
Thank you so much Laurie. So happy to have you on the site and happy you enjoy the recipes.
When I was a child in Memphis my grandmama would make what I thought was CHEST pie. I used to wonder whose chest was in the pie? Today it is still one of my favorite pies.
Morgan, I too grew up with Chest Pie, aka. Chess Pie. My earliest memories was when my grandfather would take me to Mom Blakeman’s restaurant in Lancaster, KY. This is her recipe and I have made it all my adult life. This recipe makes 2 pies, just halve for 1.
Chess Pie
10 eggs
3 cups sugar
2 sticks butter (melted)
1 cup cream or half and half
1 t. cinnamon
1 t. nutmeg
DIRECTIONS
Separate eggs set whites aside. Beat egg yolks, add sugar, butter, cream, cinnamon, & nutmeg in that order, stirring after each addition.
Pour into 2 – 9 inch unbaked pie shells. Bake at 350 degrees for 1 hour or until done, when toothpick comes out clean. Hint: Do not over fill pie pans, it might explode in the oven! It happened to me once. LOL Top with meringue and bake at 325 degrees until golden brown.
Meringue:
Beat egg whites until frothy with electric mixer. Add 1/2 cup sugar more or less to taste, a little at a time, beating after each addition until sugar is dissolved. Beat until whites are stiff, but not dry. Top pie sealing edges well.
To make this chocolate, add 4-6 Tbsp. cocoa to dry ingredients.
awesome on the chocolate fix i’ll try this weekend!!!!
have a good ‘un!!
My Mom never used buttermilk or cornmeal in hers and I’ve lost her old recipe – but this looks good, haven’t had one since she died. She would also make a meringue to put on hers, was her favorite way, but the plain pie was just fine with me and I liked it right out of the oven
I have been making this Chess Pie for yrs and this is the recipe I use its the best cant go wrong its very simple to make and so easy to eat Thank you for sharing …….
William Dotson’s BUFFALO BACON TRANSPARENT PIE
is the best of a dozen or so Chess Pie recipies I have ever tried.
Judy your recipe is the “classic” and it certainly can stand on it’s own, whichever you use, you must have a flaky heavely crust to hold it!
After you make your dough and it has rested in the fridge and you have rolled it out and lined your deep pie pan (noitice I said pan, not glass?) and fluted the edges, return it to the refrigeratior for 20 to 30 minutes. This will help to prevent the crust from shrinking when you bake it. Pierce the bottem a few times with a fork to prevent puffing, use a thin egg wash to coat bottom and sides (prevents the filling from soaking into it) and pop it into a 400 deg. oven for about 7 – 8 minutes. Cool the pre-baked crust then pour in your filling and bake according to your recipe. You crust will not “float” into your filling, or soak up the filling, and the bottom will be flakey, not soggy.