Description
This classic Southern Chess Pie is a rich, custardy dessert made with simple ingredients like eggs, sugar, butter, and cornmeal. The buttery pie crust is blind-baked to golden perfection before being filled with a smooth, sweet filling and baked to a golden brown. Perfect for holiday gatherings or any time you crave a comforting, old-fashioned treat.
Ingredients
Scale
Pie Crust
- 1 pie dough
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 to a standard 9-inch pie dish, tuck the edges under and crimp as desired. Freeze the crust for 30 minutes to firm it up before baking.
- Blind Bake the Crust: Preheat your oven to 425°F (220°C). Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights to prevent bubbling. Bake for 15 minutes, or until the edges begin to turn golden brown. Carefully remove the parchment paper and pie weights. Let the crust cool slightly while you prepare the filling.
- Prepare the Filling: Reduce the oven temperature to 350°F (175°C). In a large bowl, beat the eggs until well blended. Add in the granulated sugar, melted butter, whole milk, cornmeal, all-purpose flour, vinegar, and vanilla extract. Whisk everything together until the mixture is smooth and fully combined.
- Fill and Bake the Pie: Pour the prepared filling into the partially baked pie crust. Bake for 45 minutes, rotating the baking sheet halfway through to ensure even cooking. The pie is done when the filling is puffed, golden brown on top, and does not wobble when the pan is gently shaken.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing. Optionally dust with powdered sugar before serving. Store any leftovers refrigerated for up to 4 days.
Notes
- Chess pie is a Southern classic that requires only a few simple ingredients and minimal preparation time.
- Using pie weights during blind baking helps maintain a crisp crust and prevents shrinking or bubbling.
- The vinegar in the filling adds a subtle tang that brightens the rich custard flavor.
- Allow the pie to cool fully for the best texture before slicing.
- Refrigerate leftovers and consume within 4 days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- 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
