Description
Classic Southern Chess Pie features a rich, custard-like filling made with simple pantry staples poured into a flaky pie crust. This easy-to-make dessert boasts a tender cornmeal texture and a sweet, tangy flavor from vinegar and vanilla, perfect for holidays or any cozy occasion.
Ingredients
Scale
Pie Crust
- 1 pie dough (for a 9-inch pie)
Pie 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 Pie Crust: On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer it carefully to a standard 9-inch pie dish, tuck the edges under, and crimp them as desired to create a neat border.
- Freeze the Crust: Place the prepared crust in the freezer for 30 minutes to firm up, helping it hold shape during baking.
- Preheat and Blind Bake Crust: Preheat your oven to 425°F (218°C). Set the frozen crust on a rimmed baking sheet. Line the pie crust with parchment paper and fill it with pie weights to prevent bubbling. Bake for 15 minutes or until the edges begin to turn golden brown.
- Remove Weights and Cool: Carefully remove the parchment paper and pie weights from the crust. Let the crust cool slightly while you make the filling.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) to prepare for baking the filling.
- Make the Pie 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 all ingredients together until smooth and combined.
- Fill and Bake: Pour the filling mixture into the partially baked crust. Place the pie back on the rimmed baking sheet and bake for 45 minutes, rotating the pan halfway through for even browning. The pie is done when the filling is puffed, golden brown, and no longer jiggles when gently shaken.
- Cool and Serve: Remove the pie from the oven and cool completely on a wire rack. Optionally, dust the cooled pie with powdered sugar before slicing. Store any leftovers in the refrigerator for up to 4 days.
Notes
- Chess pie is a beloved Southern classic, made with pantry staples and minimal effort, perfect for busy holiday seasons or weeknight desserts.
- Freezing and blind baking the crust helps prevent sogginess ensuring a crisp, flaky base.
- Rotating the pie halfway through baking promotes even cooking and browning of the filling.
- Vinegar in the filling adds a subtle tang and balances the sweetness.
- Letting the pie cool completely allows the custard filling to set properly before slicing.
Nutrition
- Serving Size: 1 slice (1/8th 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
