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Chess Pie
Recipe for Chess Pie like State Fountain at Mississippi State University. Not exactly a copycat, but it’s 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.
StarkVegas was hurled at them as an insult by their SEC rivals because of the true small-town atmosphere.
You have to be an SEC fan to understand the nature of the rivalry to get it.
You would also understand the venom other SEC schools have for Alabama! Hahahaha!
With a family full of State grads, we are true SEC fans. Smashmouth Baby!
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.
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.
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 alumn 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 on Page 31.
This old-fashioned 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 than two standard pie crusts.
I also use butter instead of margarine, like really? Margarine in a Southern recipe is blasphemous!
I added cornmeal because I vaguely remember it being in the original from my time on campus, which was after 1999. It can be made without cornmeal.
Maybe it was an addition or maybe it’s bad memory.
A frozen deep-dish pie crust from the local mega-mart is perfectly fine.
I have never successfully made a homemade 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.
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 one 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 crust when it cools.
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, You’ll have something closer to a vinegar pie.
Folks that have never had a chess pie might find it kind of “eggy.” And it can be, after all, there are 4 eggs in it.
The texture is not as smooth and creamy as a sugar cream pie with no eggs or even a butterscotch pie where the eggs are cooked more quickly on the stovetop.
If you read the comments and see that someone thinks we left out the buttermilk, we did not.
This is not a buttermilk pie nor is it a buttermilk chess pie. This is a Mississippi State University-inspired chess pie!
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MSU Chess Pie
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 unbaked
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, remaining sugar and milk until no lumps remain.
- Add milk mixture, 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 the unbaked 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
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
There’s no lemon juice in the recipe.
Hi Tisha!
This is not a lemon chess pie, just a plain vintage chess pie recipe, straight from Mississippi State University.
Outstanding pie and so easy to make..Thank you
My group loved it!!!!
Hi Dy!
So glad everyone enjoyed it! I really appreciate you coming back to say so!
Could you clarify the amount of Sugar for each step in the recipe. ?? Ingredients list 2-1/4 Cups. But in the Directions the total amount adds up to 1-3/4 Cups. I was going to make it bit I will wait until I get the specific amount for each step
.Thank you for any information. **
Hi Judy!
The last 1/2 cup of sugar is added in step3 with the milk and flour. Hope this helps!
Can you use brown sugar?
Hi Joyce!
I have never tried brown sugar. But if I did, I might give it a little extra time in the oven since brown sugar has more moisture that white sugar. Hope this helps!
This the best chess pie I’ve ever made. My wife was not a fan of chess pie until I tried this recipe. She loved it. I added lemon juice, I think that was the ingredient that did the trick
Hi Brian!
I’m glad you guys liked it! Thanks for stopping by and sharing! How much lemon juice did you add? I’ve never experimented with additional flavors and if your changes converted your wife, I’m thinking I really need to try your version!
Juice from one lemon
I made this pie today and just took it out of the oven. I cooked it 60 minutes total and it appears like the butter separated and gathered on the top in the middle. I’m hoping it will absorb some back in when it cools as in dying to try it.
Hi Jeannie!
If it is only a thin layer of butter, rather than a puddle in the middle and was only slightly jiggly in the center of the pie when you took it out of the oven, it should be fine after it cools, even if the butter doesn’t absorb back in. I’d love to hear how it turns out, so I can help troubleshoot if it did separate.
It was a big puddle. I pulled it off and the pie was done. I’m wondering if it maybe because I used a stone pie dish instead of a metal pie pan. I had an issue once before with one of my stones and putting a cookie sheet underneath it. I will try a metal one next time. The pie was good
Hi Jeannie!
I’m sorry it didn’t turn out as expected, but happy to hear it tasted good. If you have the same problem with a metal pie pan, reach out and I’ll try to troubleshoot.
I haven’t made this recipe yet. Plan to give it a try for Thanksgiving 2024. I loved Furr’s Cafeteria Butter Chess Pie.
Any idea if this is close to their recipe?I have made several recipes I have found over the years that didn’t come close to favor, or the creamy consistency of Furr’s recipe.
Hi Jana!
I can’t offer an opinion on a comparison to Furr’s, I’ve not eaten chess pie anywhere besides State Fountain and of course the ones I’ve made based on the recipe they shared in a newsletter years ago. Ours doesn’t have any vinegar or lemon, so it’s probably closer to a butter chess pie than others, but I would definitely skip the cornmeal, it won’t lend itself to any level of creaminess. The original recipe from Mississippi State University didn’t have any, it was an addition by me because I remember the ones on campus having it. I hope this one is at least close to the flavor you’re looking for.
Cheers!
To me it’s just not a chess pie without the cornmeal. Once it’s allowed to sit awhile, I believe it helps thicken the pie when baked for easier cutting.
Hi Mandy!
I agree that it needs cornmeal, I was surprised it wasn’t listed in the State newsletter! I believe you are exactly right about it helping the pie setup.
Happy Holidays!
I’ve always said they have the absolute BEST chess pie & this is as close to it as I’ve ever tasted and I’m super happy!!! Do you by any chance have a copycat for their little chocolate thumbprint cookies???
Hello!
I don’t, but I can ask around, Ron still works on campus and may have some insight. If I can manage to get my hands on it, I’ll be happy to share it here with you!
Tell him B.S. Hood Drive on campus is named after my Grandfather. He was Chief of Security there for many years. HAIL STATE
Hi Amy!
Thanks for stopping by and sharing the history of Hood Drive. I’ve been on it what feels like a million times and had no idea!
Love this recipe
Hi Karen!
Thanks so much for visiting again to leave us a 5-star review! We’re happy to hear you llove it!
I would have used your recipe but….ROLL TIDE!!
Just kidding, this was a fantastic recipe!! Simple, easy to follow, no weird ingredients and a delicious result. Thanks so much!!
Hi Susan!
I was bound to run into a Bama fan at some point – LOL! I’m happy to hear you liked the recipe, even if it “hails” from State.
I’m agreeing with the others that commented about the corn meal. It has to have it to be an original recipe and another is the addition of vinegar. My recipe is way over 100 years old. I had never heard of lemon chess until I was in college. Totally my taste but I thought it ruined the pie. I’m from Western Ok and it was my grandmothers recipe and my father’s favorite. Ok, mine too!
Hi Jennifer!
It’s fun hearing about other’s takes on this pie! I had never even had chess pie until I was attending Mississippi State, and I haven’t seen it here in Tulsa. I had no idea what a vinegar pie was or that people added it to any pies until I published this recipe.
Cheers!
We love this pie! Especially my dad and that says a lot. Ha! My only problem is that after baking for 25 minutes uncovered and 30 covered the pie is still very jiggly. Has anyone else had this problem?
Hi Mahra!
The pie will still be slightly jiggly in the middle, but it should be somewhat set. If you need to go, go ahead and give it another 10 minutes in the oven. Hope this helps!
My Tennessee grandmother taught me how to make this when I was about 8 years old and told me she had been making for as long as she could remember (she was born in 1894). Making this with her on our visits together was one of my fondest childhood memories. She wrote the recipe out for me in her beautiful cursive handwriting and I kept it in my Betty Crocker cookbook for over 40 years before I somehow lost it (one of my sadder memories). Anyway, it most certainly does contain cornmeal and is the greatest pie in the world! Thanks for the memories!
Hi Carl!
Thanks for sharing your memories with us and confirming my suspicions! We love hearing them from our readers. Sorry to hear you lost her recipe, I have more that I lost from my grandma than I have saved, I feel your pain.
All chess pies I’ve seen and I’ve been eating them my whole life has to have cornmeal in it that’s what makes it a chess pie. It also needs to either have lemon juice or vinegar in it. If it doesn’t have those items it’s not chess pie.
Hi Jennifer!
I have only had it at State Fountain and pretty sure it had some in it. It was kind of surprising to learn that the recipe from Mississippi State University didn’t have any. I don’t recall the ones there having any acid in it though. I have heard of lemon chess pie and buttermilk pie though.
Happy Holidays!
I just made this today it failed miserably it wouldn’t set in the middle
Hi Arlean!
I sounds like it may have needed more time in the oven. This takes a total of 50 to 55 minutes in the oven. I would love to help you troubleshoot the recipe.
Is the pie crust cooked first? I’m going to make this for thanksgiving my mom whose 87 loves this.
Hi Leisha!
It is an unbaked pie crust. Sorry, I should have been more clear in my directions. I hope she loves it as much as we do!
I had a work event yesterday and the pie they served for dessert was incredible. I think it was Chess Pie BUT honestly I have never had it before (lol) so I’m not sure.
That said, your MSU note won this Bulldogs heart immediately and I plan to attempt my 1st ever Chess Pie tonight.
I am sad I never tried this on campus but I am headed to StarkVegas tomorrow for Football and may have to make a trip to that awkward hidden gem 🙂
Hi Paige!
Always happy to see a fellow Bulldog lover visiting! I hope this pie turns out well for you! I have to admit, I am a little jealous you will be on campus tomorrow, I don’t get back there as often as I’d like.
Cheers!
I’m so glad I found this recipe!! I used to buy a lemon chess pie years ago. But they have stopped making it. Can you substitute the vanilla for lemon flavoring to make it a lemon chess pie? This looks exactly like what I bought. It was just lemon flavored.
Hi Stephanie!
I have never made a lemon chess pie, but I don’t see why you couldn’t use lemon extract instead. You might need more than 1 teaspoon though. The vanilla in this recipe just adds a touch of flavor. I’d try 1.5 to teaspoons.
Hope this helps!
I made this for one of the doctors in our office. He loves pie and Chess pie is one of his favorites. I’m more of a cook than a baker but this was pretty easy. I added the cornmeal even though it is listed as optional. I’m glad I did. Apparently it’s an important ingredient according to to the doc. . The pie turned out very well even by this novice baker.
Hi Sheri!
I’m very happy this recipe worked out for you and it was well received! Thanks for visiting again and sharing your experience.
Cheers!
I want to try this recipe but what do you mean by “leave a few pieces the size of a grain if rice” in step 1? Am I leaving butter out of the mixture? And, if so, when do they get incorporated (if at all)? This phrase is so confusing to me. Please help!
Hi Marnie!
When you cream the butter and sugar together, do not whip it until it ilight and fluffy like you were making cookies or a cake. Just beat them to combine. Hope this helps!
Made this pie and it was delicious my very first time and it tasted like my grandma
I followed the directions and my pie didn’t set up in the center at all. It’s still 100% liquid. Any ideas??
Hi Jordan!
I’m sorry your pie didn’t set. It may have needed longer in the oven. I have always baked mine until it was just slightly jiggly in the center (usually 20 to 30 minutes for the second baking for a total of 45 to 55 minutes) before removing it from the oven.
Cheers!
Yeah same happened to me and I followed the directions. I found a new recipe and it worked out better for me
Hi Heather!
Sorry things didn’t work out for you.
How do you get that Crusty look on top of the pie, Mine came out smooth.
Hi Theresa!
It looks crusty, but it is isn’t. I think this one may have had bubbles from mixing when it went into the oven. Hope this helps!
Can you use hot rise self rising cornmeal?
Hi Barb!
You shouldn’t have any problem using self-rising cornmeal, it is really just there for texture and nostalgia. It can even be omitted as it is in the original recipe from Mississippi State University.
Hope this helps!
Hi! Another State grad, minor in Philosopy! Made this yummy pie today. Has anyone ever used a regular size pie crust and made two? Couldn’t figure out what to do with the extra!
Hi Mary!
You could sure try to make 2 regular pies, I would probably cut back on the baking time a bit though since they won’t be as thin.
Happy to see another female from the Philosophy Department at State! I believe I may have been the only one in my graduating class.
Hope this helps!
Great recipe and Roll Tide!!
I baked the pie the recommended time and it has a slight jiggle but also some liquid on top. Looks like it’s uncooked egg or grease. Is this normal? I don’t want to cook it more because it has a very slight jiggle only. Thanks!
Hi Leanne!
If it just some separated butter floating on the top and the pie has actually browned on the top it should be fine. It should be jiggly in the middle like a pumpkin pie would be and firm up upon cooling.
Hope this helps
Same thing happened to me, the recipe came out very eggy. Next time I will try only egg yolks and Sweetened condensed milk
Is the pie crust supposed to be baked first? Thanks! First time making this. Or any pie for that matter.
Hi Michelle!
This pie starts with a raw pie crust. If you ever see a recipe that calls for blind baking you would bake that first. Hope this helps!
Stay Safe!
Girl. This pie was so easy and so yummy! I loved your tips for getting it just right. I also went to MSU and sadly never heard anything about State Fountain! If their pie is anything like this one, I am glad I didn’t know about it. It would’ve been dangerous!
Hi Katherine!
Always so happy to hear from fellow alum!
I’m so glad you liked the recipe and the tips were useful. BTW, it was definitely a dangerous place, but so much fun to hang out there between classes!
Stay Safe!
What temperature?
Hi Brenda!
350
I been looking for a classic chess pie and I found you thank you soooo much
Hi Inger!
Thanks for stopping by! Hope you enjoy it as much as we do!
Cheers!
I feel like I’m missing something. Recipe calls for 2 1/4 cups of sugar, but I only see 1 3/4 in the step by step.
Hi M.V.!
Nice catch! I had to read through the recipe 3 times to find the omission. The remaining sugar should be combined with the milk and the flour in step 3. Thank you so much for letting me know there was an error!
Cheers!
I’m anxious to try this recipe. I have made a buttermilk chess pie which I love.
Will try it soon.
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!
What size pie pan? 9 inch, deep dish? I need to know the size. Thanks.
Hi Mary!
I use frozen ones, pie crust my nemesis, and it is a deep dish pie crust. The original recipe from State used two regular sized pie crusts, with reduced baking time. Hope this helps!