Chess Pie
A classic Southern custard pie with a crackly top and a silky, buttery filling of eggs, sugar, butter, and a touch of cornmeal. Simple pantry ingredients create an irresistibly rich dessert.
Ingredients
- 1 crust 9-inch unbaked pie crust (store-bought or homemade)
- 1.5 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 2 tbsp yellow cornmeal
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1/4 tsp salt
Instructions
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1
Preheat oven to 350°F (175°C). Fit 1 crust 9-inch unbaked pie crust (store-bought or homemade) into a 9-inch pie plate and crimp the edges. Refrigerate while you make the filling.
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2
In a large bowl, whisk together 1.5 cups granulated sugar, 2 tbsp yellow cornmeal, 1 tbsp all-purpose flour, and 1/4 tsp salt.
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3
Add 1/2 cup melted unsalted butter and 4 large eggs to the dry mixture and whisk until smooth.
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4
Stir in 2 tbsp white vinegar and 1 tsp vanilla extract.
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5
Pour the filling into the chilled pie crust. Place on a baking sheet to catch any drips.
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6
Bake for 45-50 minutes, until the top is golden and the filling is set with just a slight jiggle in the center. Tent with foil if the edges brown too quickly.
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7
Cool on a wire rack at least 1 hour before slicing. Serve at room temperature or slightly warm.