Southern-Style Pecan Chess Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, buttery chess pie with a crisp crust and a gooey pecan topping, a classic Southern dessert. This Southern American-inspired recipe, ready in about 75 minutes, layers all-purpose flour, unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 8 Southern American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. To make the crust, combine 1 1/4 cups all-purpose flour and 1/2 cup cold cubed unsalted butter in a food processor; pulse until mixture resembles coarse crumbs.
  2. Step 2: Gradually add 3 tbsp ice water, pulsing just until dough comes together. Press dough into a 9-inch pie pan evenly and chill for 15 minutes.
  3. Step 3: In a large bowl, whisk together 1 1/2 cups granulated sugar and 1 tbsp cornmeal.
  4. Step 4: Beat in 3 large eggs until smooth, then whisk in 1/4 cup melted unsalted butter, 1 tsp vanilla extract, 1 tbsp white vinegar, and 1/4 cup light corn syrup until fully incorporated.
  5. Step 5: Stir in 1 cup chopped pecans evenly.
  6. Step 6: Pour filling into chilled pie crust and bake for 50-55 minutes until the filling is set around the edges but slightly jiggly in the center.
  7. Step 7: Cool completely on a wire rack before slicing to allow the filling to firm up.

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