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Craving a dessert that feels both comforting and gourmet? Look no further! This Mini Chess Pie is a buttery, sugary delight that’s super easy to make and ideal for one or two people. With its shortbread crust and creamy filling, made from household staples like eggs, butter, and sugar, you’ll be wondering why you haven’t made this Southern classic sooner!
This Mini Chess Pie is among my most cherished favorites! For those who appreciate simple-to-bake pies ideal for one or two servings, I suggest trying our delightful Mini Buttermilk Pie, luscious Mini Chocolate Pie, our exquisite Mini Dutch Apple Pie, or the luxurious Mini French Silk Pie.
Why You’ll Love This Chess Pie Recipe
- Easy to Make: This is the best Chess Pie! It’s easy to make, the filling comes together quickly in a bowl, and the soft, cookie-like shortbread pie crust is a breeze to mix together. The baking process is simple and there’s no need for any special equipment.
- Made with simple ingredients: The ingredients in Chess Pie are basic and come together beautifully to create a sweet and satisfying pie with a custard-like filling that is incredibly delicious. The combination of ingredients gives this mini pie a rich, buttery flavor that’s hard to resist.
- Perfect Serving Size: This small pie recipe is ideal for one or two people. No leftovers, no waste!
- Doubles Well: Need more? Just double the ingredients for a larger crowd.
- Versatile: Suits any occasion, from weeknight dinners to special celebrations.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
What Is Chess Pie?
Chess Pie is a quintessential Southern dessert. Its origin is said to be English, but it has long been associated with the American South. It features a simple, buttery shortbread crust and a filling that’s rich in flavor, thanks to eggs, butter, sugar, and cornmeal.
Ingredients
Here’s your guide to understanding the ingredients used for both the shortbread crust and the rich, custardy filling of your Chess Pie.
For the Pie Crust:
- Butter: I prefer using salted, softened butter. Softened butter should yield to gentle pressure but remain cool. Leave it out for 30 minutes prior to use or soften in the microwave for 10-15 seconds, monitoring closely to prevent melting.
- Sugar: We’re using granulated sugar for that sweet taste in the crust.
- Flour: All-purpose flour is the go-to for structuring your crust.
- Cornstarch: It provides structure to the shortbread while keeping the cookie crust soft and light.
- Salt: A pinch enhances all other flavors.
For the Chess Pie Filling
- Cornmeal: This essential thickener lends a unique texture. During baking, it rises to form a delicate, golden top layer. If you have leftover cornmeal, consider using it to make a small batch of Hush Puppies or a Mini Corn Casserole.
- Milk: Whole milk is highly recommended for a richer texture.
- White vinegar: Just a splash counterbalances the sweetness. Alternatively, apple cider vinegar or lemon juice work well.
- Vanilla extract: Always choose pure vanilla extract for unparalleled flavor.
- Eggs: With two large eggs, this pie turns out incredibly rich and decadent.
If you have any ingredients leftover from this Mini Chess Pie recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Chess Pie’s classic custard filling is versatile and open to numerous delicious tweaks. Even though the mini Chess Pie in its original form is already amazing, you might be interested in spicing things up a bit. Here are some delightful variations to consider:
- Lemon chess pie: Substitute lemon juice for vinegar and infuse the batter with 1 teaspoon of freshly grated lemon zest. This adds a zesty, citrusy punch that’s sure to refresh your palate.
- Coconut chess pie: Enhance the filling by adding 2 tablespoons of shredded coconut. It’s like a little tropical vacation in every bite.
- Orange chess pie: Opt for orange juice in place of vinegar and enrich the batter with 1 teaspoon of orange zest. This will add a sunny, citrus aroma and flavor to your pie.
Choosing The Right Cornmeal For Chess Pie
For a perfect mini Chess Pie, just use 1 1/2 teaspoons of cornmeal. This small amount gives the pie the right texture, thickens the filling, and adds a hint of corn sweetness. Want to use more cornmeal in other recipes? Check out our single serving and small batch recipes that feature this versatile ingredient.
I typically use stoneground yellow cornmeal for my chess pies, but white cornmeal works just as well. Use whichever you prefer or have on hand.
How To Make Chess Pie
These step-by-step photos and instructions help you visualize how to make a small Chess Pie. See the recipe below for ingredient amounts and full recipe instructions.
Make the crust
- Preheat the oven to 350°F (177°C). Using an electric hand mixer on medium speed, mix together the butter and sugar in a medium-sized bowl until well blended. Next, add the flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into a lightly buttered 5-inch baking dish using your fingertips or the back of a spoon.
- Bake for 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
Make the chess pie filling
- In a medium-sized bowl, whisk together the sugar, cornmeal, and flour.
- Add the melted butter, milk, white vinegar, vanilla, and lightly beaten eggs to the bowl. Whisk until all of the ingredients are blended.
- Pour the filling over the baked pie crust and place the baking dish on a rimmed baking sheet to catch any possible spills.
- Carefully place the pie in the oven and bake for 25-30 minutes or until the center of the pie no longer wobbles and a toothpick inserted into the center of the pie comes out clean.
- Remove the pie from the oven and let the pie cool completely to room temperature on a wire rack or a trivet before enjoying.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chess Pie turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Use the right size baking dish. We mention it again because it is so important. The success of this recipe depends on using the right size baking dish. We recommend using a 5×5-inch baking dish that has a base area of 25 square inches and holds 22 ounces. The dish we use and love can be found on our store page. You can also use a 4×6-inch baking dish for this mini chess pie recipe. If you would like to double the recipe, use a 6.5×6.5-inch baking dish or a 6×8-inch baking dish.
- Let the pie cool before slicing. After baking, allow the pie to cool completely before slicing to ensure that the filling sets properly.
- Don’t overmix the filling. When making the filling for your chess pie, make sure not to overmix it as this can cause the pie to crack or become too dense.
Serving Suggestions
To make the most out of this sumptuous Chess Pie, consider these serving options:
- Vanilla Ice Cream: A scoop pairs perfectly with the pie.
- Whipped Cream: Add a dollop for a creamy contrast.
- Fresh Berries: Serve with strawberries or blueberries for a fresh twist.
Frequently Asked Questions
In historical times, chess pie was often referred to as vinegar pie. While it may sound contradictory, this dessert doesn’t actually taste like vinegar. In the early 19th century, vinegar was a pantry staple that people relied on for flavoring when other ingredients were hard to come by.
A crust-free chess pie is totally doable. Simply omit the crust and pour your filling into a lightly greased 5×5 inch baking dish. Bake for about 25 to 30 minutes, and you’re good to go!
Although this chess pie is irresistibly rich, it’s always good to practice some portion control. I typically bake it in a 5×5 inch baking dish, and when my husband and I indulge, we cut it into four squares. So, this mini delight can cater to anywhere between one to four dessert lovers.
Chess pie is a heavenly blend of sweetness and richness, with a texture similar to custard. It has a smooth yet firm consistency that is utterly satisfying. This treat boasts a unique and scrumptious flavor that generally wins everyone over.
Refrigerate for up to 3 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this mini chess pie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Chess Pie
Ingredients
For the pie crust
- 2 ½ tablespoons butter -softened (salted or unsalted),
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the pie filling
- ¾ cup sugar
- ½ tablespoon cornmeal
- ½ tablespoon all-purpose flour
- 3 tablespoons butter -melted
- 2 tablespoons whole milk
- ½ tablespoon white vinegar
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
Make the crust
- Preheat the oven to 350°F (177°C). Using an electric hand mixer on medium speed, mix together the butter and sugar in a medium-sized bowl until well blended. Next, add the flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into a lightly buttered 5-inch baking dish using your fingertips or the back of a spoon.
- Bake for 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
Make the pie filling
- In a medium-sized bowl, whisk together the sugar, cornmeal, and flour.
- Add the melted butter, milk, white vinegar, vanilla, and lightly beaten eggs to the bowl. Whisk until all of the ingredients are blended.
- Pour the filling over the baked pie crust and place the baking dish on a rimmed baking sheet to catch any possible spills.
- Carefully place the pie in the oven and bake for 25-30 minutes or until the center of the pie no longer wobbles and a toothpick inserted into the center of the pie comes out clean.
- Remove the pie from the oven and let the pie cool completely to room temperature on a wire rack or a trivet before enjoying.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chess Pie turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Use the right size baking dish. We mention it again because it is so important. The success of this recipe depends on using the right size baking dish. We recommend using a 5×5-inch baking dish that has a base area of 25 square inches and holds 22 ounces. The dish we use and love can be found on our store page. You can also use a 4×6-inch baking dish for this mini chess pie recipe.
- Let the pie cool before slicing. After baking, allow the pie to cool completely before slicing to ensure that the filling sets properly.
- Don’t overmix the filling. When making the filling for your chess pie, make sure not to overmix it as this can cause the pie to crack or become too dense.
- The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully – you don’t want the butter to melt at all.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am so grateful for ODK small batch recipes. They give me endless opportunities to make recipes that I often hesitate to make for fear of having way too many leftovers or not knowing if I’ll actually like the dish. Turns out, I’m not a huge fan of traditional chess pie. But I get the appeal.
Coming from a large southern family myself, I am well aware that a lot more sugar than probably necessary goes into creating some of the tastiest creations. In this case, it turns out 3/4 cup of sugar was way beyond my tolerance level in this chess pie. WOW that was sweet sweet! Hubby and I couldn’t handle more than a few bites before we gave up.
I recall that you told one reader that cutting the sugar could potentially impact the results. But, if I ever made the recipe again, I would have to cut the sugar by at least 1/4 cup. Although I love the shortbread crust as is, I would probably cut the sugar in the crust by 1/2 to 1 tablespoon as well just for this recipe. That said, I wonder if replacing the sugar with a little more cornmeal would stabilize the custard and amp up the flavor. I was first drawn to this recipe because I thought there would be some corn flavor. I didn’t get that.
Honestly, I contemplated just throwing the leftovers in the garbage. Win some, lose some. Not one to waste food, I remembered you suggested serving it with berries. Fortunately, I had some frozen raspberries and strawberries on hand. I added about a cup directly into the dish, allowing the berries to thaw while the pie came to room temperature. As the berries thawed, they released their juices which blended nicely with the custard. Since the berries had zero sweetness, they balanced the sweetness of the pie very well. The taste was reminiscent of berries and sabayon. Very nice.
All in all, I continue to be enamored with ODK and can’t wait to try the next dish. In fact, I’ve got a brand new ODK 5×7″ baking dish and I’m itching to get something yummy going in it!
Thanks for sharing your experience! I totally get that chess pie can be quite sweet. I’m glad the berries helped save the day! Your creativity in the kitchen is inspiring. Enjoy your new baking dish—can’t wait to hear about your next delicious creation!
Absolutely delicious! The filling is silky smooth and not cloyingly sweet, and the shortbread crust is nice and “short”. I had made the crust for another recipe and was disappointed in the texture, so added 1 tbsp of rice flour this time and it gave me the crisp, tender texture I like for shortbread. I also added a pinch of salt, nutmeg, orange zest and fiori di sicilia to the filling. My pie took about 40 minutes to bake. When I took it out of the oven the top was a rich golden brown and puffed, and the filling had just a hint of a wobble in the centre, but firmed up as the pie cooled.
I’m so happy you enjoyed the chess pie, Sadie. Thank you so much for your feedback.
Chess pie was delicious and your recipe was perfect. Thank you so much
I’m so happy you enjoyed the pie, Ann!
Notes say 1 1/2 teaspoons cornmeal. Recipe says 1/2 teaspoon. Which is correct.
Thank you.
Hi Jan, the recipe calls for using 1/2 tablespoon (it does not say teaspoon), which is the same as 1 1/2 teaspoons.
Hi Joanie,
How can I turn this into a chocolate chess pie? Love your recipes!!
Thank you, Teresa! Although I haven’t tested a chocolate chess pie recipe, I would use 1/4 cup of cocoa powder instead of flour in the filling. If you try it, please let me know how it turns out for you.
Good recipe.