The Buttermilk Chess Pie is one of the classic desserts of the Southern United States, a baked dessert closely tied to the tradition of “desperation pies” — desserts born from the use of basic ingredients like sugar, butter, flour, eggs, and buttermilk, without fresh fruit or expensive ingredients.
The term “chess pie” refers to a very simple and rich type of pie, with a creamy filling similar to a custard, sometimes thickened with flour, cornstarch, or even a pinch of cornmeal.
The buttermilk version adds acidity and creaminess, balancing the intense sweetness typical of the chess pie.
Variations include flavors such as lemon, nutmeg, vanilla or even a touch of vinegar or lemon juice to contrast with the sugar.
It is traditionally served at room temperature, perhaps with a dusting of powdered sugar or a dollop of whipped cream/vanilla ice cream.
In addition to the classic open pie, in the Southern United States, there is also a delightful, more rustic variant that is convenient to serve: the mini closed chess pies, similar to small tartlets or hand pies.
These are pastry shells (pie crusts) filled with the traditional buttermilk mixture and then covered with a second pastry disc. The crust becomes golden and crunchy, while the inside remains creamy and sugary, with the characteristic “custardy” note of the original version.
The chess pie is a classic on Thanksgiving, Christmas tables and special occasions, but it delights year-round. This “mini” one we tasted during our trip to the Southern United States in December 2025, in Memphis (see video).
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: American
- Seasonality: Christmas, Thanksgiving
Ingredients
- 2 cups flour
- 5 oz butter (cold and cubed)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup water (very cold)
- 3.5 oz butter (melted)
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup buttermilk (buttermilk)
- 1 tablespoon flour
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Tools
- 8 Pans tartlets
Steps
In a bowl, combine flour, salt, and sugar. Add the cold butter and work it with your fingertips or a mixer until you get a sandy texture. Add ice water little by little until the dough comes together. Form a disc, wrap in plastic wrap, and rest in the fridge for 30 minutes.
Prepare the filling: in a bowl, mix melted butter and sugar. Add the eggs, then the buttermilk (if you don’t have it, you can make it following this recipe), flour, vanilla, salt, and lemon juice (optional 1 tablespoon). Mix well until you get a smooth cream.
Roll out the dough on a floured surface to about 1/8 inch thick. Cut out 16 discs (8 for the base, 8 to cover) about 3-4 inches in diameter.
Line the tartlet molds with 8 discs. Fill each with 2 tablespoons of filling.
Cover with the other 8 discs, seal the edges with a fork, make a small cut on top to let the steam escape.
Bake in a static oven at 350°F for about 25-30 minutes, until golden.
Let cool completely before serving.
Chocolate Chess Pie
The Chocolate Chess Pie is a historical and much-loved variant of the traditional Southern United States Chess Pie. It is not a modern addition: it appears in many old Southern cookbooks from the early 1900s.
Main differences compared to the Buttermilk Chess Pie:
• Without buttermilk: usually regular or evaporated milk is used.
• Cocoa or melted chocolate: the main flavor is chocolate, achieved with unsweetened cocoa powder or melted dark chocolate.
• Denser and fudgier: the texture is similar to a brownie, compact, rich, almost “gooey” in the center.
• Still with eggs, butter, and sugar: these remain the basic ingredients of desperation pies.
Born as a richer version of the Chess Pie in times of greater availability of cocoa or chocolate.
• Widespread in Georgia, Mississippi, Tennessee, and Kentucky.
• It is considered a homemade comfort food, often served warm with cream or ice cream.
Born as a richer version of the Chess Pie in times of greater availability of cocoa or chocolate.
• Widespread in Georgia, Mississippi, Tennessee, and Kentucky.
• It is considered a homemade comfort food, often served warm with cream or ice cream.
Pictured is the one tasted at Miss Mary Bobo’s Restaurant during our trip to the Tennessee stage.
FAQ (Questions and Answers)
What is the Chocolate Chess Pie recipe?
For the crust (pie crust):
• 2 cups all-purpose flour
• 5 oz cold butter cubed
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4-1/3 cup ice water
For the filling:
• 3.5 oz melted butter
• 1 1/2 cups sugar
• 2 tablespoons unsweetened cocoa powder
• 2 eggs
• 1/2 cup milk (or evaporated)
• 1 teaspoon vanilla
• 1 tablespoon flour
• Pinch of salt
Prepare the crust as above.
Preheat the oven to 350°F.
Roll out the dough in a 9-inch pie pan and prick the bottom with a fork. No pre-baking needed.
In a bowl, mix the dry ingredients well:
sugar
unsweetened cocoa
optional 1 tablespoon flour
salt
Add the melted butter and mix.
Add the eggs one at a time, then add the milk and vanilla extract.
Mix until smooth, then pour into the pastry shell.
Bake for 35-40 minutes. The center should be slightly soft.
Cool completely before serving.
