Description
This classic Chess Pie recipe features a rich, sweet filling made with simple pantry ingredients baked in a buttery pie crust. The use of cornmeal adds a subtle texture, while the vinegar and vanilla provide a delicate balance of flavors. Perfect for dessert or afternoon tea, this pie is a Southern favorite that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Pie Crust
- 1 9-inch refrigerated pie crust (213 grams)
Filling
- ½ cup salted butter, melted (113 grams, 1 stick)
- 1â…“ cups granulated sugar (266 grams)
- 2 tablespoons cornmeal (17 grams)
- 1 tablespoon all-purpose flour (8 grams)
- 1 tablespoon white vinegar (14 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ cup milk, room temperature (114 grams)
- 4 large eggs, room temperature (200 grams)
To Finish
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Roll out the refrigerated pie crust and gently press it into a 9-inch pie dish. Crimp the edges decoratively and place the crust in the refrigerator to chill while you prepare the filling.
- Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, cornmeal, all-purpose flour, white vinegar, and vanilla extract until well combined.
- Add Eggs and Milk: Lightly beat the eggs with the room temperature milk. Gradually pour this mixture into the dry ingredients and whisk thoroughly until the filling is smooth and uniform.
- Fill the Pie Crust: Pour the prepared filling evenly into the chilled pie crust, ensuring the filling spreads out nicely.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes. The filling should be set around the edges but remain slightly jiggly in the center when done. At the halfway mark, check the pie and cover the crust edges with foil if they start to brown too quickly to prevent burning.
- Cool the Pie: Remove the pie from the oven and allow it to cool for at least 20 minutes; this helps the filling to set fully.
- Serve: Just before serving, dust the top of the pie with powdered sugar for a light, sweet finish.
Notes
- Using room temperature eggs and milk helps create a smoother filling.
- Covering the pie crust edges with foil halfway through baking prevents them from over-browning.
- Allowing the pie to cool completely before slicing ensures cleaner cuts and better texture.
- Powdered sugar is optional but adds a nice visual and flavor contrast.
- This pie is best enjoyed within two days, kept covered at room temperature.
