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–+ servings
a slice of chess pie on a white plate.
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4.78 from 9 votes

Mini Chess Pie

This Mini Chess Pie is a rich, buttery Southern classic with a sweet, custard-like filling. Perfectly sized for one or two people, it’s an easy dessert made with simple pantry staples.
Prep Time25 minutes
Cook Time25 minutes
Cool1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chess pie, mini pie, pie, southern chess pie, southern pie, vinegar pie
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

For the Crust

  • 2 ½ tablespoons butter -softened to room temperature
  • 2 tablespoons sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt

For the 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
US - Metric

Instructions

Make the Crust

  • Preheat the oven to 350°F (177°C). In a medium bowl, use an electric hand mixer on medium speed to beat the butter and sugar until well blended.
  • Add the flour, cornstarch, and salt. Mix until combined.
  • Press the dough firmly into a lightly buttered 5x5-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 let cool.

Make the Filling

  • In a medium bowl, whisk together the sugar, cornmeal, and flour.
  • Add the melted butter, milk, vinegar, vanilla, and lightly beaten eggs. Whisk until smooth.
  • Pour the filling over the cooled crust. Place the baking dish on a rimmed baking sheet.
  • Bake for 25-30 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
  • Cool the pie completely on a wire rack or trivet before serving.

Notes

  • Read Before Starting: Review the full recipe, including the Ingredient Notes and process photos, before you begin. Everything you need is included in the post.
  • Use the Right Baking Dish: This recipe is designed for a 5x5-inch baking dish (25 square inches, 22-ounce capacity). You can also use a 4x6-inch dish. To double the recipe, use a 6.5x6.5-inch or 6x8-inch dish.
  • Let the Pie Cool Completely: Allow the pie to cool fully before slicing so the filling sets properly.
  • Avoid Overmixing: Gently mix the filling to avoid cracks or a dense texture.

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 236mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 628IU | Calcium: 30mg | Iron: 1mg

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