Recipe for Chess Pie like State Fountain at Mississippi State University. Not exactly a copycat, but its pretty darn close!
This recipe will do in a pinch when I am months away from a trip back to Starkville, lovingly called Stark Vegas by the locals.
I’ll never understand why though since it was hurled at them as an insult by their SEC rivals because of the true small town atmosphere.
Even more confusing is why they use it as part of their branding, but it must be working for them.
Chess Pie is about as Southern and sweet as a pie can get. It has even been said that chess pie gets its name from the way Southerners say “Just Pie”, it sounds more like jess pie.
Southern Living gives a few more possibilities of where the name Chess Pie may have come from.
I had never heard of chess pie until I walked into State Fountain Bakery at Mississippi State University.
This is MSU’s hidden secret. It does not have its own website, there is no online menu, and parking is abysmal at best.
Instead, you learn about this place from students, faculty, or the locals.
Chess pie is so sweet and rich, it isn’t something you want to eat every day or even trip to State Fountain.
BUT, when you no longer have access to certain foods, you crave them. Funny how that happens right?
It seems I am not the only alumni with the same problem. And clearly, it has been an issue since at least 1999 when the Office of Agricultural Communications published their Spring 1999 “MAFES Research Results” contained the recipe for “MSU Chess Pie” on Page 31.
This recipe has only been changed slightly with the addition of cornmeal, increased baking time, and baking one single pie in a deep dish crust rather two standard pie crusts.
I also use butter instead of margarine, like really? Margarine in a Southern recipe is just about blasphemous!
I added cornmeal to the recipe because I vaguely remember it being in the original from my time on campus, which was after 1999. Maybe it was an addition or maybe it was just a bad rumor.
A frozen deep-dish pie crust from the local mega-mart is perfectly fine.
I have never successfully made a homemade pie crust in my life. If you have read any of my other posts you will know that pie crust is the bane of my existence. So is cilantro.
The baking time for a single pie is going to range from 40 to 50 minutes, and it is going to need to be loosely covered with nonstick aluminum foil after 25 minutes or so to prevent over-browning of the crust.
This pie needs to be watched closely and removed from the oven as soon as the pie has a slight jiggle when shaken gently.
Overcooking this pie may result in the filling pulling away from the pie crust when it cools. (As seen in the photos.) I missed the perfect window of opportunity by a “squirrel” moment.
You may find that the filling finds its way to the underside of the crust. I am not sure how that happens, but it has happened every single time I have made this pie.
Vinegar or lemon juice can also be added to the pie, but then you will not have an MSU chess pie.
Folks that have never had a chess pie they might find it kind of “eggy.” And it can be, after all, there are 4 eggs in it.
The texture of a chess pie is not as smooth and creamy as say a sugar cream pie with no eggs or even a cream pie where the eggs are cooked more quickly on the stovetop.
PrintMSU Chess Pie
Recipe for Chess Pie like State Fountain at Mississippi State University. Not exactly a copycat, but its pretty darn close!
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 Slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/4 cups granulated sugar, divided
- 1/2 cup salted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon cornmeal, optional, original recipe omits
- 1 teaspoon vanilla extract
- 1 deep dish pie crust
Instructions
- Cream butter and 1 cup of sugar together, leaving a few small pieces of butter about the size of a grain of cooked rice.
- Add eggs and an additional 3/4 cup of sugar.
- In a separate bowl, whisk flour and milk until no lumps remain.
- Add milk mixture and cornmeal, if using, and vanilla to the filling and mix until combined.
- Cover the bowl with plastic wrap and set in the refrigerator for at least 2 hours and up to overnight.
- The mixture will thicken as the liquid is absorbed into the flour and cornmeal.
- After filling has been allowed to set, preheat oven to 350 Degrees F.
- Place the pie crust in a pie pan and place the pie pan onto a cookie sheet.
- Stir the filling until all of the separated liquid at the bottom of the bowl has been reincorporated.
- Pour filling into pie crust, being careful not to overfill. There may be some extra filling.
- Place pie into the preheated oven and bake for 25 minutes.
- Loosely place aluminum foil over the entire pie and continue baking for an additional 20 to 30 minutes or until the pie is set. Pie will only jiggle slightly when it has set.
- Remove from the oven and allow to cool to room temperature before serving.
Notes
Can be stored and served at room temperature or chilled.
Adapted from Mississippi State University, Office of Agricultural Communications, Spring 1999 “MAFES Research Results”, “MSU Chess Pie”, Page 31.
Nutrition
- Serving Size: 1 Slice
- Calories: 370
- Sugar: 57.5 g
- Sodium: 134 mg
- Fat: 15.2 g
- Saturated Fat: 8.6 g
- Carbohydrates: 60.8 g
- Fiber: 0.1 g
- Protein: 4.2 g
- Cholesterol: 125 mg
Keywords: msu chess pie, mississippi state university pie, southern recipe
Hello B!
Thanks for stopping by. Let me know how this works out for you! I’m a buttermilk fan, but just can’t bring myself to add it to a pie yet!
I’m anxious to try this recipe. I have made a buttermilk chess pie which I love.
Will try it soon.
★★★★★
Hi BJ!
Thanks for stopping by and leaving a comment!
You could be right about that, depending on which recipe for buttermilk pie you might be using, but we did not leave out the buttermilk.
It was not part of the original recipe.
This was intended to be a close copycat of a pie served at our Alma Mater, you see, my family is full of graduates from Mississippi State University, myself included! A philosophy major to be exact.
The link we provided to a publication from Mississippi State University is the recipe used, the only changes to this pie were to add some cornmeal and make it thicker.
Cheers!
That’s a buttermilk pie, but someone left out the buttermilk.