Chess Pie
This Chess Pie is a nostalgic Southern delight! With a creamy, custardy filling, it's perfect for any occasion.
Servings: 8 servings
Ingredients
For the Pie:
- 1/2 cup butter melted and cooled
- 4 large eggs essential for custardy texture
- 1 1/2 cups granulated sugar for sweetness
- 2 tablespoons cornmeal helps stabilize filling
- 1 tablespoon all-purpose flour adds structure
- 1/4 teaspoon salt balances sweetness
- 1/4 cup 2% milk room temperature
- 1 tablespoon white vinegar adds subtle tang
- 1 1/2 teaspoons vanilla extract for aroma and flavor
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: If using a store-bought pie crust, place it in your pie dish as per package instructions. For homemade, roll it out and fit it into the dish.
- Step 3: Melt the butter in a medium bowl and let it cool slightly.
- Step 4: In a large mixing bowl, whisk together the melted butter, eggs, and granulated sugar until well combined.
- Step 5: Stir in the cornmeal, flour, and salt until there are no lumps.
- Step 6: Add the milk, vinegar, and vanilla extract, stirring until well combined.
- Step 7: Carefully pour the filling into the prepared pie crust.
- Step 8: Bake for 40-45 minutes, or until set and the top is lightly golden.
- Step 9: Allow to cool for at least an hour before slicing. Serve as is or with whipped cream.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch pie dish
- Oven
Notes
- Leftovers can be stored at room temperature for up to 2 days.
- For longer storage, refrigerate covered for up to 5 days.
- Chess Pie can be frozen for up to 3 months; wrap tightly before freezing.
