Description
This classic Chess Pie recipe features a rich, custardy filling made with simple pantry ingredients like sugar, cornmeal, and eggs, baked in a flaky pie crust. Its luscious texture and sweet, buttery flavor make it a timeless Southern dessert perfect for any occasion.
Ingredients
Scale
Filling
- 6 tablespoons salted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 2 tablespoons cornmeal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 4 large eggs
- 1/4 cup buttermilk
- 1 tablespoon white vinegar or lemon juice
Pie Crust and Garnish
- 1 unbaked 9-inch pie crust
- Powdered sugar, for dusting
Instructions
- Prepare Oven and Butter: Preheat your oven to 425°F. Melt the butter in a small saucepan or microwave, stir in the vanilla extract, then set aside to let it cool.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the granulated sugar, cornmeal, all-purpose flour, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and white vinegar (or lemon juice) together. Then stir the cooled butter and vanilla mixture into these wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir or whisk gently until fully combined, forming a smooth filling.
- Fill the Pie Crust: Pour the prepared filling into the unbaked 9-inch pie crust, spreading it evenly.
- Initial Baking: Place the pie in the preheated 425°F oven and bake for 10 minutes to set the crust and filling quickly.
- Lower Heat and Continue Baking: Reduce the oven temperature to 350°F. Cover the crust edges with aluminum foil strips to prevent over-browning. Bake the pie for an additional 30 to 40 minutes.
- Check Doneness: Bake until the pie is golden brown and the center has a slight jiggle but is mostly set. Cover the top loosely with foil as needed to avoid burning. Remove from oven and let cool to room temperature.
- Chill the Pie: Cover the pie loosely, then refrigerate for several hours to fully set the filling before slicing.
- Serve: Just before serving, dust the pie lightly with powdered sugar for an elegant finishing touch.
Notes
- Use white vinegar or fresh lemon juice interchangeably; both help balance the sweetness and aid in setting the custard.
- Cover the crust edges with foil early to prevent burning while the center finishes baking.
- Letting the pie chill completely improves the texture and makes slicing easier.
- For a flakier crust, blind bake the crust for 5-7 minutes before adding the filling if desired.
- Recipe yields about 10 servings, great for family dinners or celebrations.
