Gluten Free Chess Pie

Total time3 hr 15 min

Prep time20 min

Cook time55 min

This classic Southern custard pie bakes up with a deep golden top that cracks just slightly as it cools, hiding a filling that's silky, dense, and sweet in every slice. Butter, sugar, and eggs whisk together into that signature gooey-yet-set texture, brightened with a touch of vanilla and a hint of tang from a splash of vinegar. Cornmeal gives the filling its subtle grit and structure, the little textural detail that sets chess pie apart from a straight custard. The whole thing comes together in one bowl, poured into a crisp crust and baked low and slow until the center barely wobbles. It's a fantastic pick for a gluten free dessert table — old-fashioned, unfussy, and every bit as rich as the diner-counter original. Let it cool fully before slicing so the filling has time to set into that perfect sliceable custard.

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
See all

For the filling

½ cup (1 stick) unsalted butter
1 ½ cups granulated sugar
1 tbsp yellow cornmeal
1 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp salt
4 large eggs
¼ cup whole milk
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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