Try this awesome classic chess cake recipe the next time you need an easy traditional southern dessert.
It's sweet, creamy and delicious!
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If you're not from the South, you probably have no idea what a chess pie is. But you may have eaten it before.
It's essentially a custard type of pie with a deliciously flaky crust and a golden brown top.
And it is nothing short of magnificent.
So whether you're a southerner homesick or a foodie wanting to try something new, this classic chess cake The recipe is the best!
What is chess pie?
Chess pie is a popular Southern dessert with a sweet custard filling and a thin, golden-brown topping. The filling mixes evaporated milk or buttermilk with eggs, butter, sugar, and vinegar. That is baked on a simple pie crust until it sets and a thin crust forms on top (like a brownie).
The filling does not require a separate procedure.
Just mix a little cornmeal into the custard filling, and it will rise and form a crust as the pie bakes.
The idea is to use simple and easily accessible ingredients to make a delicious dessert.
Fortunately, the idea was beautifully executed.
However, the chess cake is extremely sweet, so be careful!
Why is it called a chess pie?
Nobody knows for sure.
But some suggest the term is a bastardization of "cheese" pie that somehow became "chess" pie with a Southern twist.
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I heard it came from a conversation between a baker and her family, who constantly asked her what cake she was making.
She would reply, "it's just a cake."
Another theory suggests that the name derives from the "pie chest," a piece of furniture Southerners used to cool and store pies.
Luckily, it doesn't really matter. The taste of the cake speaks for itself.
Ingredients
This is one of the easiest pies you'll ever make. And if you have a pre-made pie crust, the rest comes together in a snap.
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It makes the custard filling rich and creamy.
Since this cake is sweeter, I prefer salted butter to balance the flavors. But that depends on you.
Brown and White Sugar
Let me warn you again: chess pie is a very sweet pie. So much so that you'll need two whole cups of sugar for this recipe!
Most recipes use white granulated sugar, but I like to use a mix of white and brown sugar.
Brown sugar contains molasses that gives the custard a deep, caramelized flavor. It also adds moisture to the custard.
Eggs
After all, it's not flan without eggs! They will provide a rich flavor and unite the ingredients of the filling.
For added richness, I add an extra egg yolk to the recipe.
Buttermilk
Many recipes call for evaporated milk, which adds even more sweetness to the mix.
But I like that you use buttermilk because that added flavor helps balance out all the sugar in the mix.
If you don't have buttermilk on hand, simply mix a tablespoon of vinegar or lemon juice with a cup of milk and let sit for 5 minutes (or until set).
Cornmeal
This is what sets chess pie apart from other custard-filled desserts.
As the pie bakes, the cornmeal in the filling rises to the top, creating a thin, golden, crumbly crust.
Any cornmeal works, but the most common option is stone-ground.
You can also use white cornmeal if you don't like the taste of corn as much. White cornmeal has a more subtle corn flavor than others.
Vinegar
Just a little touch to give the sweet cake a bit of tangy flavor contrast.
pie shell
While you'll get the most flavorful results when you use fresh homemade pie crust, no one will judge you if you opt to buy it store-bought.
Your chess pie will still be great no matter what.
Instructions for making ahead and freezing
Believe it or not, you can make this cake ahead of time. But I don't suggest preparing and baking it more than a day in advance.
How to make a chess cake ahead
The best way to make a chess pie ahead of time is to prepare the pie filling 1-2 days in advance.
Follow the recipe, then strain the custard into an airtight container and store in the fridge.
When ready to bake, allow the cold filling to come to room temperature for about 30 minutes.
Then, pour the filling into the pie pan and bake as directed.
How to store chess cake
Chess pie tastes best the day it's made. Prepare it, bake it, cool it and serve it.
That being said, it will be fine in the fridge for 2-3 days. Just make sure it's completely cold and covered properly.
However, since the filling is wet, the moisture will start to show through the dough. So it won't taste as fresh after two days.
That is why I do not suggest making this cake before a party or gathering. Instead, make it the morning of.
How to freeze chess cake
Because chess cake is packed with sugar, it has a relatively long shelf life, even longer if you freeze it.
To freeze the chess cake, cover the cold cake with plastic wrap and aluminum foil. Then, place it in the freezer for up to 2 months.
You can freeze the whole cake or cut and wrap the individual slices. I highly recommend option two if your plan is to consume the cake a few slices at a time.
When ready for a slice, let it thaw overnight in the fridge and reheat in the oven for 15 to 20 minutes at 300 degrees Fahrenheit.
Pro tip: If you already know you are going to freeze the cake, bake it in disposable aluminum foil. That way your pretty pie plate won't get stuck in the freezer.
Tips for the Best Chess Cake
Baking chess cake is quite simple. But custard can sometimes have a mind of its own.
So here are some tips to make sure your chess pie is in top shape:
- Keep a close eye on the cake as it bakes. Many older ovens run too hot or too cold, so the cake can burn quickly or simply not cook properly.
- Get an oven thermometer to make sure the temperature is correct.
- If your oven gets cold, increase the baking temperature by 10-20°F.
- If your oven gets hot, cover the cake loosely with aluminum foil to prevent burning.
- I know I've said this before, but the classic chess pie is incredibly sweet. Therefore, consider reducing the amount of sugar. If you don't have a sweet tooth like me, use about half the amount.
- Make sure the butter and eggs are at room temperature before baking. This will ensure that they blend well and that the cream is smooth.
- Let the cake cool completely before cutting it. Custards need heat to thicken and cold to set. So give it at least an hour or two to avoid a runny cake.
recipe variations
This recipe is so versatile that with just a few tweaks you can make a completely different (and equally delicious) dessert.
- Citrus Chess Cake: Add the zest and juice of 1 lemon or orange.
- chess honey cake: Instead of sugar, use honey.
- Chocolate Chess Cake: Whisk in 4 tablespoons of the sifted cocoa powder.
- Tropical Chess Cakes: Add 1 cup of flaked coconut to the filling, and use coconut milk instead of buttermilk.
- Eggnog Chess Tart: Use eggnog instead of buttermilk and add a splash of bourbon.
- Don't have cornmeal on hand? Swap it out for ground oats or fine breadcrumbs.
- Garnish the cake with a layer of cinnamon or powdered sugar.. Just a teaspoon or two will do.
- Add a dash of vanilla. This is always a great idea when baking sweets. Use pure vanilla extract or paste for best results.
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