Go Back

Brown Sugar Chess Pie Recipe

Brown Sugar Chess Pie is a rich, Southern classic with a sweet, caramel-like flavor and a smooth, custardy texture. Made with simple ingredients like brown sugar, butter, eggs, and a hint of vanilla, this pie delivers a deep, molasses-inspired sweetness in every bite. Baked in a flaky pie crust, it’s easy to prepare and perfect for holidays or family gatherings. Serve it warm or chilled with whipped cream for an irresistible dessert that feels comforting and indulgent.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: Southern American
Calories: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 1 ¾ cups packed light brown sugar
  • ½ cup unsalted butter melted and slightly cooled
  • 3 large eggs at room temperature
  • ¼ cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornmeal fine grind
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula​
  • Cooling rack

Method
 

Preheat the Oven
  1. I always start by preheating my oven to 350°F (175°C). This way, it’s ready once I finish mixing the filling.
Prepare the Pie Crust
  1. I roll out my pie dough and gently fit it into a 9-inch pie pan. I crimp the edges for a pretty finish and pop it into the fridge to chill while I make the filling.
Mix the Dry Ingredients
  1. In a large bowl, I whisk together the brown sugar, flour, cornmeal, and salt until well combined.
Add the Wet Ingredients
  1. I whisk in the melted butter, followed by the eggs, one at a time. I make sure each egg is fully mixed before adding the next. Then I stir in the milk and vanilla extract until the filling looks smooth and glossy.
Fill the Crust
  1. I pour the filling into the chilled pie crust, smoothing it out gently with a spatula.
Bake the Pie
  1. I bake the pie for 45 to 50 minutes, checking around the 40-minute mark. The center should puff up a little and have a slight jiggle, but the edges should be set.
Cool and Serve
  1. I transfer the pie to a cooling rack and let it cool completely. This part tests my patience, but it’s worth it. The pie sets up beautifully once it cools.

Notes

I always recommend letting the pie cool fully before slicing. The filling continues to set as it cools, which gives it that perfect, custard-like texture. If I try to cut it too soon, the filling can run.