My aunt brought this to the reunion and my daddy asked her to make two more before she left.

This southern 5-ingredient chess pie is the kind of dessert that disappears at family reunions before you can set the pie server down. It’s an old-fashioned custard pie with a crackly, caramelized top and a gooey, buttery center, baked in a flaky crust—simple pantry ingredients that turn into something a little magical. Chess pie has roots in the American South, where sugar, eggs, and butter were turned into rich pies that kept well without refrigeration. This version is stripped down to just five ingredients (not counting the crust), which keeps it weeknight-friendly but still worthy of the kind of compliment my dad once gave my aunt: “Make two more before you leave.”

Serve this chess pie at room temperature or just slightly warm so the custard can set but still feel lush on the tongue. A small dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is all it needs—no elaborate garnishes. Coffee or black tea balances the sweetness nicely, and for a more indulgent spread, pair it with something tart or fruity, like fresh berries or a citrus salad, to cut through the richness. It travels well, so it’s ideal for potlucks, church suppers, and, yes, big family reunions where one pie is never quite enough.

Servings: 8

1 (9-inch) unbaked pie crust, homemade or store-bought, fitted in a standard pie plate

Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a standard 9-inch pie plate, crimping the edges as desired. Set the pie plate on a rimmed baking sheet to make it easier to move in and out of the oven and to catch any drips.

In a medium bowl, whisk together the granulated sugar, cornmeal, and kosher salt until there are no visible lumps of cornmeal. This helps distribute the dry ingredients evenly so the filling bakes up with a uniform texture and that classic faintly gritty chess pie bite.

In a separate large bowl, whisk the eggs until well combined and slightly lightened in color. Slowly whisk in the melted, slightly cooled butter, followed by the whole milk and vanilla extract, whisking until the mixture is smooth.

Add the sugar-cornmeal mixture to the egg mixture and whisk just until everything is fully incorporated and no dry streaks remain. The filling will be fairly thin; that’s exactly what you want for a silky custard that sets properly.

Pour the filling into the prepared unbaked pie crust, taking care not to overfill. If your crust is very shallow, you may have a few tablespoons of filling left over; do not overfill past the crimped edge or it may spill during baking.

Transfer the baking sheet with the pie to the middle rack of the preheated oven. Bake for 40 to 50 minutes, or until the pie is puffed around the edges, the top is golden and slightly crackled, and the center is mostly set but still has a gentle wobble when you nudge the pan. If the crust edges brown too quickly, loosely cover just the edges with foil for the last 10 to 15 minutes.

Remove the pie from the oven and place it on a wire rack. The filling will continue to set as it cools, and the top will develop that signature crackly, caramelized look as it settles. Cool completely to room temperature, at least 2 hours, before slicing so the custard can firm up enough to cut cleanly.

Once cooled, slice the pie into 8 wedges. For the kind of reunion where one pie isn’t nearly enough, you can easily bake two at once on the same rack, rotating the pans halfway through baking for even browning. Serve plain or with a little whipped cream, and watch how quickly your family starts asking for “just one more slice.” Store any leftovers, covered, in the refrigerator for up to 3 days.

Because this recipe leans on just a handful of ingredients, small adjustments make a noticeable difference. For a deeper, almost toffee-like flavor, substitute up to 1/2 cup of the granulated sugar with light brown sugar; the filling will darken slightly and taste more caramelized. If you prefer a brighter note, add 1 to 2 teaspoons of fresh lemon juice and 1/2 teaspoon of finely grated lemon zest along with the vanilla—this stays within the spirit of traditional chess pie, which often includes a touch of acid to balance the sweetness. For a subtle nutty twist, sprinkle 1/3 cup finely chopped pecans over the bottom of the unbaked crust before pouring in the filling; they’ll rise slightly and create a delicate layer under the custard. If you want to keep things strictly five-ingredient from a pantry perspective, treat the crust as a given and focus on high-quality basics: fresh eggs, real butter, and pure vanilla make a noticeable difference here. Food safety notes: Always use pasteurized eggs stored properly in the refrigerator, and avoid using eggs that are cracked or past their expiration date. Make sure the pie reaches an internal temperature of at least 160°F (71°C) in the center to ensure the eggs are safely cooked; the custard should no longer be liquid, just gently wobbly. Cool the pie on the counter until it reaches room temperature, then refrigerate if not serving within 2 hours to minimize bacterial growth. When transporting to a reunion or potluck, keep the pie chilled and out of direct sun, and discard any slices that have sat at room temperature for more than 2 hours, or 1 hour if it’s a very hot day.