Peach Chess Pie

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Peaches and Chess Pie combine in this delicious mash-up!  

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

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!

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

Now, to my knowledge, no one is quite sure why we call this custardy beauty a chess pie, but the theories abound. From where they were stored (in a chest) to how we Southerner’s might say “it’s jes’ pie,” many folks have their guesses.   I just know that I’m a big fan of it and its cousins, the vinegar and buttermilk pies.  One thing that seems consistent is that chess pie almost always contains a small amount of cornmeal or flour.   Now, I’ll leave all that to the experts.  Regardless of what’s in it, I just know that this version is delicious!
This Peach Chess Pie combines all the flavor of delicious peach cobbler in a decadent custard pie!

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 just whatever you have time to do.   Just make sure it’s 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.  🙂

Peach Chess Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Author: Stacey Little | Southern Bite
  • 2 medium peaches
  • 1/2 cup butter
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon almond flavoring
  • 3 eggs
  • 1 tablespoon cornmeal
  • 1/3 cup buttermilk
  • 1 (9-inch) unbaked deep dish pie shell
  1. Preheat the oven to 350°F. Peel and thinly slice the peaches and place them in the pie shell.
  2. 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.
  3. 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.


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  1. what a great combination – will try it for sure!

  2. I will definitely try this pie! It looks delicious!

  3. Beth Negrey says:

    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!

  4. Love this so delicious looking pie!!!! Definitely going to make it. Thanks for sharing:)

  5. 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!

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

  7. Made this pie for a family pot luck. Everyone wants the recipe! Delicious

  8. Oh, I’m a big fan of chess pie! I love this adaption – it’s glorious! What a great way to say goodbye to summer.

  9. Sounds like a delicious pie. You really capture the beauty of the peaches!

  10. Scary No flour in this pie. Okay I’ll make like you say.

  11. Is this room Temperature butter or melted butter?

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