Chess Pie: 13 Southern Thanksgiving Pies Grandma Baked From Butter, Sugar and Eggs When Pecans Ran Out

Chess pie is the Southern Thanksgiving dessert made from almost nothing: butter, sugar, eggs and a spoon of cornmeal, baked into a silky custard with a crinkly, golden top. Grandma leaned on it when pecans cost too much or the pantry ran low, and it still tastes like a warm hug. Nobody agrees on where the name came from. Old kitchen legends say it was just pie said with a drawl, or that it kept well in a pie chest, and the history of chess pie is still a friendly argument. This collection starts with the classic, then moves through lemon, chocolate, buttermilk and coffee flavors, holiday twists with sweet potato, pecan and cranberry, and easy bars and little tarts for a crowd. Preheat the oven and grab the eggs, because every pie here starts with pantry staples..

Classic Southern Chess Pie

This is the chess pie that saved many a Thanksgiving when the pecans ran out: butter, sugar, eggs, a spoon of cornmeal and a splash of milk, baked into a sweet, silky custard under a crinkly golden top. Everything comes from the pantry, which made it a lifeline in lean years and keeps it a smart bake today. The cornmeal is the Southern secret that gives the filling its texture. Pull it while the center still wobbles a little, and set it beside the other Southern Thanksgiving dishes on the table..

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 1 tablespoon yellow cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, 4 large eggs, 1/4 cup milk, 1 teaspoon vanilla

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk butter and sugar, then cornmeal, flour and salt. 3. Whisk in eggs one at a time, then milk and vanilla. 4. Pour into the crust and bake 45 to 55 minutes, until the center barely jiggles. 5. Cool 2 hours before slicing.

Lemon Chess

Lemon chess pie is the bright, sunny cousin, with fresh juice and zest cutting through all that buttery sweetness. It tastes like a cross between lemon bars and custard, and it is a lovely palate cleanser after a heavy holiday meal. Use fresh lemons, not bottled juice, since the zest carries most of the flavor. The top bakes pale gold with a thin sugary crust, and it slices beautifully cold, so make it a day ahead. Fans of tart, cheerful lemon desserts will ask for seconds.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, 4 large eggs, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons milk

How to make it: 1. Heat the oven to 350 degrees F and line a pie plate with the crust. 2. Whisk butter, sugar, cornmeal, flour and salt. 3. Whisk in eggs, then lemon juice, zest and milk. 4. Bake 45 to 55 minutes, until set at the edges. 5. Cool, then chill before slicing.

Chocolate Chess Pie

Chocolate chess pie is a fudgy, brownie-like slice with a thin, crisp top and a dense, silky center. Cocoa powder and evaporated milk turn the pantry formula into something chocolate lovers fight over. Sift the cocoa with the sugar to avoid lumps, then finish each slice with whipped cream and a pinch of flaky salt so it feels bakery-made. It is often the first pie to vanish from the dessert table, and it fits right in with any list of easy chocolate dessert ideas.

You will need: 1 unbaked 9-inch pie crust, 1 1/2 cups sugar, 3 1/2 tablespoons cocoa powder, 1/4 teaspoon salt, 1/2 cup melted butter, 2 large eggs, 1 can (5 ounces) evaporated milk, 1 teaspoon vanilla, whipped cream

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk sugar, cocoa and salt, then whisk in butter. 3. Whisk in eggs, evaporated milk and vanilla until smooth. 4. Bake 45 to 50 minutes, until the top is crisp and the center barely jiggles. 5. Cool and serve with whipped cream.

Buttermilk Chess

Buttermilk gives this version a gentle tang that balances the sweetness, and the filling bakes up smooth and creamy, almost like vanilla custard, under a speckled brown top. A dusting of nutmeg before baking is the old-fashioned touch you see in this photo. Bring the eggs and buttermilk to room temperature so everything mixes evenly. It is also a fine way to use up the buttermilk left from biscuit morning, and it belongs with the old-fashioned Thanksgiving recipes grandma never skipped.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 3 tablespoons flour, 1/4 teaspoon salt, 3 large eggs, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon lemon juice, nutmeg

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk butter, sugar, flour and salt, then eggs one at a time. 3. Whisk in buttermilk, vanilla and lemon juice. 4. Pour into the crust, dust with nutmeg and bake 45 to 55 minutes. 5. Cool 2 hours before slicing.

Coffee Chess Pie With Chocolate Crust

A coffee chess pie in a chocolate crust drew 19,400 reactions and 1,700 shares on one Facebook reel, and it is easy to see why. Instant espresso powder turns the classic filling into a creamy, mocha-like custard, and the dark crust makes every slice look dramatic. A press-in chocolate cookie crumb crust is the simple route; prebake it 10 minutes so it stays crisp. Top with lightly sweetened cream, and if your crew loves coffee flavors, try these homemade coffee syrups too.

You will need: 1 1/2 cups chocolate cookie crumbs, 5 tablespoons melted butter for the crust, 1/2 cup melted butter, 1 1/2 cups sugar, 1 tablespoon instant espresso powder, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, 4 large eggs, 1/4 cup milk, 1 teaspoon vanilla

How to make it: 1. Heat the oven to 350 degrees F, press crumbs and 5 tablespoons butter into a pie plate and bake 10 minutes. 2. Whisk butter, sugar and espresso, then cornmeal, flour and salt. 3. Whisk in eggs, milk and vanilla. 4. Bake 40 to 50 minutes, until set with a slight jiggle. 5. Cool and top with whipped cream.

Sweet Potato Chess Pie

Sweet potato chess pie blends two Southern favorites into one silky slice. Mashed sweet potatoes give the filling a warm orange color, natural sweetness and a smooth, rich texture, while the chess base keeps it buttery. Roast the sweet potatoes instead of boiling them for deeper flavor, and push the mash through a sieve for the silkiest filling. Cinnamon and nutmeg make it a Thanksgiving showstopper. If you grew up on grandma’s sweet potato pie, this one will feel like home.

You will need: 1 unbaked 9-inch pie crust, 1 cup mashed roasted sweet potato, 1/2 cup melted butter, 1 cup sugar, 1 tablespoon cornmeal, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 3 large eggs, 1/2 cup milk, 1 teaspoon vanilla

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk sweet potato, butter and sugar until smooth. 3. Whisk in cornmeal, salt and spices, then eggs, milk and vanilla. 4. Bake 45 to 55 minutes, until the center barely jiggles. 5. Cool and serve with whipped cream.

Brown Sugar Chess

Swap white sugar for brown and the filling takes on a deep caramel, butterscotch flavor that tastes like the inside of a pecan pie without the nuts. It is the smart choice when pecans are pricey but you still want that rich, gooey slice. Pack the brown sugar firmly when measuring, and add a pinch of nutmeg to make it taste like the holidays. A scoop of vanilla ice cream on the side is never a bad idea. It is pantry baking at its finest, right at home with other budget Thanksgiving recipes.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups packed light brown sugar, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, pinch of nutmeg, 3 large eggs, 1/4 cup milk, 1 1/2 teaspoons vanilla

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk butter and brown sugar until smooth. 3. Whisk in cornmeal, flour, salt and nutmeg, then eggs, milk and vanilla. 4. Bake 45 to 55 minutes, tenting the edges with foil if needed. 5. Cool 2 hours before slicing.

Pecan Chess Pie

When there are only a handful of pecans in the pantry, a pecan version stretches them beautifully. The nuts float to the top as it bakes, forming a crunchy, toasty layer over the sweet, buttery custard. It is less sticky than a classic pecan pie, and many people prefer it for exactly that reason. Toast the pecans for 5 minutes first for more flavor, then crown each slice with whipped cream and a little powdered sugar. Love mixing two favorites in one? See these Thanksgiving pie mashups.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, 4 large eggs, 1/4 cup milk, 1 teaspoon vanilla, 1 cup toasted chopped pecans

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk butter, sugar, cornmeal, flour and salt. 3. Whisk in eggs, milk and vanilla, then stir in the pecans. 4. Bake 45 to 55 minutes, until the edges are set. 5. Cool before slicing.

Coconut Chess

Add a cup of coconut to the classic filling and it rises to the top as the pie bakes, forming a toasty, golden crust over the soft custard. This version is beloved across the Deep South, where it shows up at church suppers and family reunions all winter long. Sweetened flaked coconut gives the chewiest, most caramelized top. Keep an eye on it in the last 10 minutes, since coconut browns fast. If coconut is a yes at your table, you will also enjoy these old-fashioned coconut cakes.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 1 tablespoon flour, 1/4 teaspoon salt, 3 large eggs, 1/2 cup milk, 1 teaspoon vanilla, 1 cup sweetened flaked coconut

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk butter, sugar, flour and salt. 3. Whisk in eggs, milk and vanilla, then fold in the coconut. 4. Bake 45 to 55 minutes, until golden on top. 5. Cool 2 hours before slicing.

Cranberry Buttermilk Chess

Ruby cranberries scattered through a buttery, tangy buttermilk filling make one of the prettiest pies of the season. The tart berries burst slightly as it bakes, cutting through the sweetness with every bite, and the slice in this photo shows how they dot the custard like little jewels. Use fresh or frozen cranberries, halved so they release some juice, and add a little orange zest. It travels well on a paper plate, which makes it a natural for Friendsgiving potluck recipes.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 2 tablespoons flour, 1/4 teaspoon salt, 3 large eggs, 3/4 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon orange zest, 1 cup halved cranberries

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Whisk butter, sugar, flour, salt and zest. 3. Whisk in eggs, buttermilk and vanilla, then fold in the cranberries. 4. Bake 45 to 55 minutes, until set with a slight jiggle. 5. Cool 2 hours before slicing.

Chess Pie Bars

These bars bake the classic filling over a buttery shortbread crust in a 9×13 pan, so one batch serves a crowd. They slice into neat squares that travel well to potlucks and cookie swaps, with no pie plate to carry home. Press the crust in evenly and prebake it so it stays crisp under the custard. Dust the cooled bars with powdered sugar for a snowy holiday look. They are easier to serve than a pie and just as good, and they sit happily next to other Christmas bar cookies.

You will need: 2 cups flour, 1/2 cup powdered sugar, 1 cup cold butter, 3/4 cup melted butter, 2 1/4 cups sugar, 2 tablespoons cornmeal, 2 tablespoons flour, 1/2 teaspoon salt, 6 large eggs, 1/3 cup milk, 2 teaspoons vanilla

How to make it: 1. Heat the oven to 350 degrees F and line a 9×13-inch pan. 2. Pulse flour, powdered sugar and cold butter, press into the pan and bake 18 minutes. 3. Whisk melted butter, sugar, cornmeal, flour and salt, then eggs, milk and vanilla. 4. Pour over the warm crust and bake 35 to 40 minutes. 5. Chill, dust with powdered sugar and cut.

Mini Chess Tarts

Little chess tarts, sometimes called tassies, give every guest a full pie of their own. The one in this photo is a lemon tartlet crowned with whipped cream and zest, but the plain filling works just as well. Bake them in a muffin tin or small tart pans, and fill each crust only three-quarters full so nothing spills over. They freeze well, so bake a batch early in December. For more small, easy servings, look through these mini pies for a pie bar.

You will need: 2 refrigerated pie crusts, 1/4 cup melted butter, 3/4 cup sugar, 1 1/2 teaspoons cornmeal, 1/8 teaspoon salt, 2 large eggs, 2 tablespoons lemon juice or milk, 1/2 teaspoon vanilla, whipped cream

How to make it: 1. Heat the oven to 350 degrees F. 2. Cut rounds from the crusts and press into a muffin tin. 3. Whisk butter, sugar, cornmeal and salt, then eggs, lemon juice and vanilla. 4. Fill each crust three-quarters full and bake 18 to 22 minutes. 5. Cool and top with whipped cream.

Orange Chess

Orange chess pie is a cheerful, citrusy twist that tastes like a creamsicle in pie form. Fresh orange juice and zest add bright flavor, while a little lemon juice keeps it from tasting flat. It is perfect for Christmas, when oranges are at their sweetest and the entire house smells like citrus. Rub the zest into the sugar before mixing to release its oils, then finish with a few candied orange slices. Citrus fans should also try this old-fashioned orange slice cake.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup melted butter, 1 1/2 cups sugar, 1 tablespoon orange zest, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, 4 large eggs, 1/3 cup fresh orange juice, 1 tablespoon lemon juice, candied orange slices

How to make it: 1. Heat the oven to 350 degrees F and fit the crust into a pie plate. 2. Rub zest into the sugar, then whisk with butter, cornmeal, flour and salt. 3. Whisk in eggs, orange juice and lemon juice. 4. Bake 45 to 55 minutes, until the center barely jiggles. 5. Cool and top with candied orange.