Description
This classic Southern Chess Pie features a flaky pie crust filled with a rich, sweet, and custardy filling made from simple pantry ingredients like eggs, sugar, butter, and cornmeal. Baked to golden perfection, it’s an easy yet impressive dessert perfect for holiday meals or any time you crave a comforting, nostalgic treat.
Ingredients
Scale
Pie Crust
- 1 pie dough
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 as desired to create a decorative border.
- Freeze the Crust: Place the prepared pie crust in the freezer for 30 minutes to help prevent shrinking during baking.
- Preheat and Blind Bake: While the crust freezes, preheat your oven to 425°F (220°C). Place the frozen pie crust on a rimmed baking sheet for easier handling. Line it with parchment paper and fill with pie weights or dried beans to weigh down the crust. Bake for 15 minutes until the edges begin to turn golden brown. Carefully remove the parchment paper and weights, then let the crust cool slightly.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C) to prepare for baking the filling.
- Make the Filling: In a large bowl, beat the eggs thoroughly until well blended. Add the granulated sugar, melted butter, whole milk, yellow cornmeal, all-purpose flour, vinegar, and vanilla extract. Whisk all ingredients together until completely combined and smooth.
- Fill the Crust and Bake: Pour the filling mixture into the pre-baked pie crust. Return the pie to the oven and bake for 45 minutes, rotating the baking sheet halfway through baking to ensure even browning. The pie is done when the filling is puffed, golden brown, and no longer wobbly when you gently shake the pan.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack to cool completely. Optionally dust the top with powdered sugar before slicing. Refrigerate any leftovers and consume within 4 days for best freshness.
Notes
- Chess pie is a beloved Southern classic that combines minimal ingredients to create a rich, custardy dessert.
- Freezing the crust before blind baking helps maintain its shape and prevents shrinking.
- Using pie weights or dried beans ensures the crust stays flat and crisp while baking.
- Rotating the pie halfway through baking promotes even cooking and browning.
- Store leftovers in the refrigerator for up to 4 days for optimal flavor and safety.
- For an extra touch, you can dust the cooled pie with powdered sugar before serving.
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
