Dairy Free Chess Pie

Total time3 hr 15 min

Prep time20 min

Cook time55 min

Sweet, custardy, and just a little tangy, this old-fashioned Southern classic bakes up into a glossy, deep-golden top with a filling that sets into a dense, silky slice. Sugar, cornmeal, and a touch of flour give the custard its signature grainy-smooth texture, while a splash of vinegar and a good pour of vanilla keep the flavor bright instead of one-note sweet. Whisked eggs bring the whole filling together into that classic wobble-then-set consistency everyone loves about chess pie, and the crust turns crisp and golden underneath as it bakes. Let it cool fully before slicing so it firms up into clean, tidy wedges — the flavor actually improves after a few hours of resting. It's a great pick for a dairy free dessert table, especially if you want something nostalgic that doesn't feel like a compromise.

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
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For the filling

½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
1 tbsp yellow cornmeal
1 tbsp all-purpose flour
¼ tsp salt
4 large eggs
¼ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tbsp white vinegar
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
2
In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt until combined.

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