Bourbon Caramel Chess Pie

This Bourbon Caramel Chess Pie is rich, buttery, gooey, and packed with deep caramel flavor balanced by warm bourbon notes and classic Southern chess pie texture. The filling bakes into a silky custard with a delicate crackly top and slightly chewy edges for the perfect decadent dessert.

Course Dessert

Cuisine Southern American

Keyword bourbon caramel chess pie, bourbon dessert recipe, bourbon pie recipe, caramel bourbon pie, caramel chess pie, caramel custard pie, gooey caramel pie, holiday pie recipe, southern chess pie, southern pie recipe

Prep Time 20

Cook Time 50

Cooling Time 4

Total Time 5 10

Servings 8 slices

Calories 520kcal

Cost $12 for entire recipe

Equipment

9-inch pie plate
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Baking sheet
Pie shield or aluminum foil

Ingredients

Pie Crust

1 unbaked 9-inch pie crust

Bourbon Caramel Chess Pie Filling

1/2 cup salted butter melted and slightly cooled
1 cup granulated sugar
1/4 cup light brown sugar packed
1/4 cup thick caramel sauce
3 large eggs room temperature
1/4 cup evaporated milk
1 tablespoon yellow cornmeal
1 tablespoon all-purpose flour
1 tablespoon bourbon
2 teaspoons vanilla extract
1 teaspoon white vinegar
1/2 teaspoon salt

Instructions

Prepare the Oven and Pie Crust

Preheat the oven to 350°F.
Fit the pie crust into a 9-inch pie plate and crimp the edges as desired. Place the pie plate onto a baking sheet.

Make the Caramel Chess Pie Filling

In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and caramel sauce until smooth.
Add the eggs one at a time, whisking gently after each addition until fully incorporated.
Whisk in the evaporated milk, bourbon, vanilla extract, vinegar, salt, cornmeal, and flour until smooth and fully combined.
Do not overmix.

Fill the Pie Crust

Pour the filling into the prepared pie crust.
Tap the pie plate gently against the counter once or twice to release large air bubbles.

Bake the Pie

Bake for 45–50 minutes, or until the edges are set and the center still has a slight jiggle.
If the crust browns too quickly, loosely tent the edges with foil during the final 15 minutes.

Cool Before Serving

Cool completely at room temperature for at least 4 hours before slicing.
For the cleanest slices, refrigerate for 1 additional hour before serving.

Notes

Use a thick caramel sauce rather than a thin dessert syrup for the best bourbon caramel chess pie texture and flavor. Thick caramel creates a richer filling and helps the pie set properly.
Room temperature eggs blend more smoothly into the filling and help prevent curdling during baking.
Allow the melted butter to cool slightly before mixing it into the eggs to avoid partially cooking the custard mixture.
The center of the pie should still have a slight jiggle when removed from the oven. The filling continues setting as the pie cools.
Overbaking can cause the custard filling to become rubbery instead of silky and smooth.
Refrigerating the pie before slicing creates cleaner bakery-style slices and improves the overall texture.
A sprinkle of flaky sea salt before serving enhances the caramel flavor and balances the sweetness beautifully.
This bourbon caramel chess pie tastes even better the next day after the flavors have fully developed overnight in the refrigerator.