Chess Pie
This classic Southern chess pie is irresistibly buttery and sweet. It's made with a rich and thick custard filling that's baked in a flaky pie crust until golden brown on top.
Ingredients
- 1 single pie crust store-bought or homemade
- 1 & 1/2 cups (300g) granulated sugar
- 3 Tbsp cornmeal
- 1/2 cup (114g) salted butter melted
- 1/4 cup (60ml) milk
- zest of half a lemon optional
- 1 Tbsp white vinegar
- 1 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350F and place a rack on the lower third of oven. Fit pie crust into a 9" pie pan. Set aside.1 single pie crust
- In a large bowl, toss together the sugar and cornmeal.1 & 1/2 cups (300g) granulated sugar, 3 Tbsp cornmeal
- Whisk in the butter, milk, lemon zest (optional), vinegar, and vanilla until smooth.1/2 cup (114g) salted butter, 1/4 cup (60ml) milk, 1 Tbsp white vinegar, 1 tsp vanilla extract
- Then whisk in the eggs until combined. Pour the filling into the prepared pie pan.4 large eggs
- Bake on the lower third rack for 45-50 minutes until the filling is set and golden on top. Shield the edges with aluminum foil if it starts to brown too quickly. I covered mine after 30 minutes.
- Let cool completely on a wire rack. Serve with a dusting of powdered sugar or some whipped cream if desired.
Notes
Leftovers can be covered and stored at room temperature for up to 3 days or in the fridge for up to 5 days.
Substitutions
- Cornmeal - All-purpose flour
- Butter - Margarine
- Milk - Buttermilk or sour cream
- Vinegar - Lemon or lime juice
Nutrition
Calories: 316kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 170mg | Potassium: 64mg | Fiber: 1g | Sugar: 30g | Vitamin A: 389IU | Calcium: 24mg | Iron: 1mg