Weekly Meal Plans: Subscribe Here

Southern Bite

Stacey Little's Southern Food & Recipe Blog

Home » Recipes » Desserts
79 Comments

Peach Chess Pie

Stacey Littleby Updated: Jul 18, 2024

Pin Recipe Recipe Card

This Peach Chess Pie recipe is the perfect combination of the custardy goodness of chess pie with the sweet and flavorful twist of peach cobbler.

This Peach Chess Pie combines all the flavor of delicious peach cobbler in a decadent custard pie!

Pin this recipe!

If you love chess pie and peach cobbler, then boy, do I have a treat for you!! This Peach Chess Pie combines the custardy goodness of chess pie with the sweet and flavorful twist of peach cobbler. It’s amazing. And surprisingly easy!

In 20 minutes or less, you can have this decadent and sweet dessert in the oven. While it will take you about an hour to bake, it is well worth the wait. Serve it by itself or with a dollop of ice cream or whipped cream. Yummmm!

This Peach Chess Pie combines all the flavor of delicious peach cobbler in a decadent custard pie!

What kind of crust is best for this Peach Chess Pie?

You have a few options here… If making your own pie crust is your thing, you can absolutely do that here. I used the refrigerated rolled-up pie dough, but even frozen will work fine. It’s really whatever you have time to do.

You will, however, want to make sure the crust you use is deep dish and about 9 inches across. If it’s not, just be cautious not to overfill your pie. You don’t want to have to scrape all that off the bottom of your oven. I promise.

Why is it called Chess Pie?

To my knowledge, no one is quite sure why we call this custardy beauty a chess pie, but the theories abound. Many folks have their own guesses… from where they were stored (in a chest) to how we Southerners might say, “It’s jes’ pie” instead of “It’s just pie” or “chess” instead of “cheese.” 

While it sounds like the Southern accent is most likely the culprit, I just know that I’m a big fan of it and its cousins, the vinegar and buttermilk pies. Let’s be honest… I’m a fan of any pie no matter how odd the name may be!

This Peach Chess Pie combines all the flavor of delicious peach cobbler in a decadent custard pie!

How should I store a Chess or Buttermilk Pie?

For both chess and buttermilk pies, once they’ve cooled to room temperature after baking, you should refrigerate them. These pies contain dairy and eggs, making them prone to spoilage if left out for too long. Here’s how to keep them in tip-top shape:

  1. Cover and Refrigerate: Place your cooled pie in the fridge. You can cover it with plastic wrap or foil, or if you have a pie keeper, that works perfectly, too. This will keep the pie fresh and prevent it from absorbing any fridge odors.
  2. Storage Time: Chess and buttermilk pies can be stored in the refrigerator for up to 4 days. Any longer, and they may start to lose their texture and flavor.
  3. Serving: When you’re ready to serve, you can enjoy the pie cold straight from the fridge, or let it sit at room temperature for about 30 minutes to take off the chill. Some folks even like to warm their slice up a bit—whatever floats your boat!
  4. Freezing (Optional): If you need to store your pie for a longer period, you can freeze it. Wrap the pie tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight.

With these simple steps, your chess or buttermilk pie will stay just as delightful as the moment it came out of the oven!

Why do we put cornmeal in Chess Pie?

Cornmeal in a pie might seem unusual at first, but it actually serves a few important purposes, especially in Southern-style pies like chess pie.

  1. Texture: Cornmeal adds a delightful, slightly gritty texture that sets these pies apart. It gives the filling a bit more body and can make each bite more interesting.
  2. Thickening Agent: Cornmeal helps to thicken the pie filling. This is particularly useful in pies like chess pie, where the filling can be quite liquidy before baking. The cornmeal absorbs some of that moisture, resulting in a perfectly set pie.
  3. Flavor: While subtle, cornmeal adds a hint of earthy, slightly sweet flavor that complements the other ingredients. It rounds out the taste, adding depth to the overall flavor profile.
  4. Tradition: In many traditional Southern recipes, cornmeal is a staple ingredient. It’s a nod to the history and heritage of these beloved pies, giving them that authentic Southern charm.

Other Chess Pie Recipes

Chocolate Chess Pie – Chocolate Chess Pie is an easy-to-make, decadent, rich dessert recipe that’s perfect for any occasion. Made with simple ingredients, this pie is sure to please everyone at your table.

Eggnog Chess Pie – This Eggnog Chess Pie recipe has the texture of a classic chess pie but is filled with creamy eggnog flavor!

Easy Peanut Butter Chess Pie – This Peanut Butter Chess Pie combines the gooey, decadent classic pie recipe with sweet and savory peanut butter for an easy dessert that is sure to be a hit!

Print Pin
4.86 from 7 votes

Recipe Card

Peach Chess Pie

Author Stacey Little
Course Dessert
Cuisine American, southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 278kcal

Ingredients

  • 2 medium peaches
  • 1/2 cup butter (room temperature)
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon almond flavoring
  • 3 large eggs
  • 1 tablespoon cornmeal
  • 1/3 cup buttermilk
  • 1 (9-inch) unbaked deep dish pie shell

Instructions

  • Preheat the oven to 350°F. Peel and thinly slice the peaches and place them in the pie shell.
  • In a large bowl, beat the butter, sugar, and salt together until smooth. Add the almond flavoring and mix well. Mix in the eggs and the cornmeal. Add the buttermilk and mix until smooth. Pour the mixture over the peaches.
  • Place the pie on a rimmed baking sheet and place in the oven. Bake for 55 to 60 minutes until just barely set. Allow to cool before slicing.

Nutrition

Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 279mg | Potassium: 94mg | Fiber: 1g | Sugar: 35g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

Did you make my Peach Chess Pie?I’d love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. There’s just something special about having the people I love gathered around the table, sharing good food and even better company. So go ahead and pull up a chair. You’re always welcome here.

About Cookbook Shop Contact

Reader Interactions

4.86 from 7 votes (3 ratings without comment)

Rate & Comment

I love hearing from y'all! Comments, photos, suggestions, questions are always welcome. Kindness is required. Your email address will not be published.

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image. Drop file here

Comments

  1. Tucker

    Hello! I really want to make this pie, but have to ask if vanilla extract can be substituted for the almond? I have a nut allergy, so just want to know if the almond is essential to the flavor profile of the pie. Thank you!

    Reply

    • Stacey LittleStacey

      You can definitely substitute vanilla extract for almond extract. It won’t match the exact flavor, but it’ll still be delicious! Just keep in mind that almond extract adds a unique nutty flavor, so the pie will taste a bit different, but I think you’ll still love it.

      Reply

  3. Susan

    My grandmother who was born in 1911 made this recipe. She called this a French custard peach pie. It is my favorite peach pie. It’s best served slightly warm after it’s cooked. It takes a while to cool to this point.

    Reply

  5. Maria

    5 stars
    I made this pie tonight and made a mess because I overfilled the crust. Should have purchased the deep dish pie. Anyway, that was my fault and had nothing to do with the recipe. The pie is absolutely amazing and will definitely bake it again but pay attention next time not to overfill. It was not portrait ready nor picture perfect like Stacey’s but sure tasted great regardless of how it looked! Thank you so much for sharing this scrumptious recipe, I am a fan! I am learing so much from you.

    Reply

  6. Jenn J

    I have a question… can the 3 whole eggs in this recipe be substituted with, say, 4 egg yolks? I made a chocolate chess pie for Thanksgiving that used only yolks, so I made meringues with the whites. Now I have the opposite problem, I need to make a bunch of meringues and can’t bear to waste the yolks, but I would rather try the peach chess this time! Do you think this would do anything undesirable to the taste or the texture?

    Reply

  8. Sandy Knapp

    I have 2 questions…1. Can I sub milk and a bit of vinegar for the buttermilk, which I never buy?

    2. Will I ruin this recipe if I don’t have cornmeal?

    Reply

    • Stacey LittleStacey

      I’ve honestly never tried it using the buttermilk substitute, so I can’t say for sure on that part, Sandy. It *should* work though. You can replace the cornmeal with about 1 tablespoon of flour.

      Reply

    • Stacey LittleStacey

      I normally bake this in an unbaked pie shell, but you can blind bake it if you wish. You’ll just need to watch the crust if you do blind bake it to ensure the edges don’t get too dark.

      Reply

  10. Dorothy

    Hi Stacey,
    I love peaches but I have no luck picking out juicy fruit. The ones I select tend to be mealy. Any peach-picking tips?
    Thank you.
    Kind regards,
    Dorothy

    Reply

    • Stacey LittleStacey

      Hi Dorothy! I always look for peaches that have a strong peach smell, are brightly colored, and are firm but give when gently squeezed.

      Reply

      • Margi

        My aunt always said to look for peaches with some stem on them. When the stem will detach with very little effort it’s ready for pie and eating. Has always worked for me. I have 8 on my counter right now and soon as those stems loosen this is the pie I’m making. Looks wonderful.

  11. Annie

    Amazingly good. Chess Pie must be a southern recipe. When you ask others, they have never heard of Chess Pies.
    When I was little back in the dark ages, once a year the church would deliver dinner. No idea what the other stuff was, but I loved that pie.

    Reply

  12. jean m nielson

    5 stars
    Love this adaptation with the peaches! My northern husband loves chess pie! This is great! Thanks Stacey!

    Reply

  14. Patricia

    Hi Stacey, since we are in the midst of winter and there are no fresh peaches available, could I use well drained and sliced canned peaches? This recipe sounds delicious and I hate to think I have to wait until mid summer to try it out.
    Many thanks from British Columbia, Canada

    Reply

      • Sandra Scott

        5 stars
        I received a bunch of fresh picked peaches so decided to make a peach pie and found this recipe. Do you want to know how good it is? Well, I’m now baking my 2nd one this week. It is OFF THE CHARTS amazing!! My husband is not usually a fan of chess pie (“too sweet”) but this is wonderful. I made a slight change as I always use unsalted butter so I added 1.5tsp of Pink Celtic Salt. This added an amazing flavor and a little crunch in some bites. Truly magnificent. Thank you ???????? ???????? ♟

  16. Gwen Sandefur

    IM MAKING 2 OF THESE PEACH PIES FOR SUNDAY COMPANY. I MADE ONE YESTERDAY IT WAS SO GOOD. I SERVE MINE WITH BLUEBELL HOMEMADE VANILLA ICECREAM. I LOVE THE RECIPES YOU SEND. MOST OF THEM ARE SO GOOD. IM A RETIRED CHEFF OF 25 YRS. JUST LOVE NEW RECIPES TO TRY.
    THANKS
    GWEN SANDEFUR

    Reply

  17. Jennifer C Moreland

    Dang dude, where do you come up with all these great recipes? I love all your recipes and made most and love them all. Keep them coming!!!!!!!!!!!

    P.S. How’s that little boy of yours? Growing up too fast just like mine already has. My son is in his last year of college. I am happy and sad at the same time. My best to you and yours always. Faithful reader.
    Jennifer Moreland

    Reply

  18. Eva

    Stacy, once more drooling here, and it looks wonderful. I have a 1915 copy of The Five Roses Flour Cookbook (Lake of the Woods Millimg) and the suggestion for baking custatd pies is to heat to 450F put in your pie and after 10 minutes turn down to 350F and bake a further 50 minutes. I have always done this, and find the crusts are less likely to be soggy with this technique. I have followed directions and baked at 350 but really find the crust is definetly soggier when not started hot.

    Reply

    • Stacey LittleStacey

      This is a great tip! I never saw either my grandmother or mom baking things at two different temps, but I do know of others who do with chess pies like this one.

      Reply

      • Robin Goodman

        Oh no, I’ve done this and my pie way way more brown than I expected after the first 10 minutes at 450. Next time, I’ll stick with 350.

      • Sandra Scott

        I received a bunch of fresh picked peaches so decided to make a peach pie and found this recipe. Do you want to know how good it is? Well, I’m now baking my 2nd one this week. It is OFF THE CHARTS amazing!! My husband is not usually a fan of chess pie (“too sweet”) but this is wonderful. I made a slight change as I always use unsalted butter so I added 1.5tsp of Pink Celtic Salt. This added an amazing flavor and a little crunch in some bites. Truly magnificent. Thank you ???????? ???????? ♟

  24. Phil

    Help. Made this pie but the peaches didn’t rise to the top. Just looks like a Chess Pie. What did I do wrong?

    Reply

  25. Amanda

    Thank you Thank you Thank you for sharing. Picked up some fresh peaches yesterday and made this pie last night for the office. They are in LOVE with it. It was the hit of our Rainy Thursday!

    Reply

  27. Beth Negrey

    You’ve really done it this time, Stacey. It looks positively addictive! I do try to stay away from anything premade or processed and I’m not really a piecrust maker. Do you think I could try some sort of press-in crust? Also, I’ve got some frozen peaches left (our good ones are quite a ways off this year) that I think I could slice a bit thinner while they’re still frozen. But maybe that would mess with the chess part of this pie? Thanks!

    Reply

Trending Now

As Seen On

As seen on logos