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Chess Pie Recipe

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This classic Southern Chess Pie features a silky-sweet custard filling with a delicate crispy top, all nestled in a flaky pie crust. Simple ingredients create an unforgettable dessert that’s perfect for any occasion!

Ingredients

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  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1½ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 4 large eggs, room temperature
  • ¼ cup whole milk
  • 1 tablespoon white vinegar
  • 1 tablespoon cornmeal (yellow or white)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare your oven and crust: Preheat your oven to 350°F (175°C). If using a store-bought crust, place it in your pie dish and crimp the edges decoratively. If using homemade, roll out your dough and fit it into the pie dish, trimming and crimping as desired. Place in the refrigerator while you prepare the filling.
  2. Melt the butter: In a small saucepan over low heat or in a microwave-safe bowl, melt the butter. Set aside to cool slightly – you don’t want it hot enough to scramble the eggs when you add them.
  3. Mix the dry ingredients: In a large mixing bowl, whisk together the sugar, cornmeal, flour, and salt until evenly combined. This ensures these ingredients are evenly distributed throughout the filling.
  4. Beat in the eggs: Add the eggs to the sugar mixture and whisk vigorously (or use a hand mixer on medium speed) until the mixture is smooth, thick, and pale yellow, about 2-3 minutes. You want the sugar to start dissolving and the mixture to become creamy.
  5. Add the wet ingredients: Pour in the melted butter, milk, vinegar, and vanilla extract. Whisk until everything is completely combined and the mixture is smooth with no streaks. The filling should be pourable but thick enough to coat the back of a spoon.
  6. Fill the pie crust: Remove your prepared pie crust from the refrigerator. Give the filling one final stir, then pour it into the unbaked crust. The filling should come to about ¾ inch from the top of the crust.
  7. Protect the crust edges: Cover the crimped edges of your pie crust with aluminum foil or a pie crust shield. This prevents the edges from burning while the filling bakes through.
  8. Bake the pie: Place the pie on the center rack of your preheated oven. Bake for 50-55 minutes, or until the filling is set around the edges but still has a slight jiggle in the center (about a 2-inch circle). The top should be golden brown with that characteristic slight crackle.
  9. Cool completely: Remove the pie from the oven and place it on a cooling rack. Remove the foil from the edges. Allow the pie to cool completely at room temperature, about 2-3 hours. The filling will continue to set as it cools. Resist the urge to cut into it early – patience is rewarded!
  10. Serve and enjoy: Once cooled, slice the pie and serve at room temperature, or chill in the refrigerator for a firmer texture. Top with whipped cream, fresh berries, or enjoy it plain to appreciate the pure chess pie flavor.

Notes

  • Testing for doneness: The pie is done when the edges are set and puffed slightly, but the center still jiggles a bit when you gently shake the pan. It will continue cooking from residual heat as it cools.
  • Cracking prevention: Avoid opening the oven door frequently during baking, as temperature fluctuations can cause cracks. If your pie does crack, don’t worry – it still tastes amazing, and whipped cream covers all imperfections!
  • Room temperature eggs: This helps them incorporate more smoothly into the filling. If your eggs are cold, place them in a bowl of warm water for 5-10 minutes.
  • Cornmeal texture: If you prefer a completely smooth filling, you can omit the cornmeal and use 2 tablespoons of flour instead, though this creates a slightly different texture than traditional chess pie.

Nutrition

Find it online: https://focialy.com/chess-pie-recipe/