Description
This classic Southern Chess Pie features a rich, custardy filling made from simple pantry ingredients like eggs, sugar, butter, and cornmeal, baked in a flaky pie crust. It’s a perfect balance of sweet and tangy with a smooth, golden-brown finish, ideal for holidays or any cozy dessert craving.
Ingredients
Scale
Pie Crust
- 1 pie dough
Filling
- 4 large eggs
- 1½ cups granulated sugar (300g)
- ½ cup unsalted butter, melted (113g / 1 stick)
- ¼ cup whole milk (80mL)
- 3 tablespoons yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 tablespoon white or cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Prepare the crust: On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer it to a standard 9-inch pie dish, tuck the edges under, and crimp as desired.
- Freeze the crust: Place the prepared crust in the freezer for 30 minutes to firm up before baking.
- Preheat and blind bake: While the crust is freezing, preheat your oven to 425°F (220°C). Place the frozen crust on a rimmed baking sheet, line it with parchment paper, and fill with pie weights to prevent shrinkage. Bake for 15 minutes, or until the edges start turning golden brown.
- Cool and reduce temperature: Carefully remove the parchment paper and pie weights. Let the crust cool while you prepare the filling. Reduce oven temperature to 350°F (175°C).
- Make the filling: In a large bowl, beat the eggs until well blended. Add the granulated sugar, melted butter, whole milk, cornmeal, flour, vinegar, and vanilla extract. Whisk thoroughly until the mixture is smooth and combined.
- Fill and bake: Pour the filling into the blind-baked crust. Bake for 45 minutes, rotating the baking sheet halfway through, until the filling is puffed up, golden brown, and no longer wobbly when gently shaken.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Optionally, dust the top with powdered sugar before slicing. Refrigerate any leftovers for up to 4 days.
Notes
- Chess pie is a Southern classic known for its simple ingredients and minimal preparation.
- Freezing and blind baking the crust prevents sogginess and ensures a flaky texture.
- The cornmeal adds a subtle texture and thickens the filling.
- Refrigerate leftover pie to maintain freshness for up to 4 days.
- For a slightly tangier flavor, use cider vinegar instead of white vinegar.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 405 kcal
- Sugar: 38 g
- Sodium: 128 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 124 mg
