Chess Pie
Chess Pie is a classic Southern dessert featuring a rich, custard-like filling with a perfect balance of sweet and tangy flavors. This easy-to-make pie uses simple pantry ingredients to create a luscious and comforting treat.
Servings: 8 servings
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon cornmeal
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 2 large eggs
- 2 tablespoons white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice optional, for added brightness
Instructions
Prepare Your Pie Crust
- Start by preheating your oven to 350°F (175°C). If you are using a store-bought crust, place it in a 9-inch pie dish and set aside. If you want to make your own crust, roll out your dough on a lightly floured surface and fit it into the pie dish, trimming and crimping the edges as desired. To prevent a soggy bottom, you can blind bake the crust for about 10 minutes before adding the filling, but this step is optional.
Make the Filling
- In a medium mixing bowl, combine the granulated sugar, all-purpose flour, cornmeal, and salt. Whisk these dry ingredients together until evenly mixed. The cornmeal adds a subtle texture that is characteristic of Chess Pie.
- Next, add the melted butter to the dry mixture and whisk until it’s well incorporated. Then, crack in the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture.
- Add the vinegar, vanilla extract, and lemon juice if using. The vinegar is essential as it balances the sweetness and gives the pie its signature tangy depth. Whisk everything until the filling is completely smooth and glossy.
Fill and Bake the Pie
- Pour the filling into your prepared pie crust, smoothing the top with a spatula if needed. Place the pie on the center rack of your preheated oven.
- Bake for 50 to 60 minutes. The filling should be set but still slightly jiggly in the center when you gently shake the pie dish. The top will turn a lovely golden brown.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling period helps the filling to fully set and makes slicing easier.
Equipment
- 9-inch pie dish
- Mixing Bowl
- Whisk
- Oven
- Wire Rack
Notes
Use room temperature eggs for a smooth filling. Don’t skip the vinegar as it balances the sweetness. Optional sugar topping can add a crunchy top. Blind baking the crust for 8-10 minutes can prevent a soggy bottom. Chess Pie can be stored in the refrigerator for up to 4 days and frozen without the crust for up to 2 months.