Beth's Chess Pie

Beth's Chess Pie


"This is a very old recipe that I got from a friend. This version of the classic sweet, rich Chess Pie includes evaporated milk and crunchy cornmeal."

Ingredients 1 h 10 m {{adjustedServings}} servings 455 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Blend in milk until mixture is smooth. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in cornmeal, then pour mixture into pastry shell.
  3. Bake in preheated oven for 1 hour, until set in center.
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Reviews 22

  1. 25 Ratings


I was a little nervous when making this pie because I never seen or heard of it before, but the ingredients are what peaked my curiousity & of course my Grandmother's confirmation that it's old favorite. Well it was truly delicious. I made 2 for Thanksgiving. Instead of using all Vanilla Extract, I added 1/2 Tblspn. of Vanilla Extract & 1/2 Tblspn. Lemon Extract. Next time I won't preheat the oven too long, there was too much spilling over & I'll use a deep dish pie crust. This is a keeper.


This was definitely an easy recipe to prepare. However, I found that the top gets too brown when you cook it for an hour. I would suggest covering the top with aluminum foil to prevent this. I had hoped the final result would be a little lighter.


Is this recipe using condensed milk or evaporated milk. In the summary states condensed, but in recipe states evaporated. Used this recipe with the evaporated and seemed to be runny after cooking. Let it cook for another 20 minutes and filling was thicker, but was very sweet.