Description
A classic Southern Chess Pie featuring a rich, buttery, and velvety filling with a crisp, flaky crust. This simple yet elegant dessert combines pantry staples like sugar, cornmeal, butter, and eggs to create a perfectly balanced sweet treat with a subtle tang from vinegar. Ideal for bakers of all levels, it’s delicious served warm, at room temperature, or chilled.
Ingredients
Scale
Filling
- 1 1/2 cups granulated sugar
- 1 tablespoon yellow cornmeal
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Instructions
- Prepare the Pie Crust: Roll out your preferred pie crust and fit it into a 9-inch pie pan, trimming any excess dough. Lightly prick the bottom with a fork to prevent bubbles during baking. Set aside while preparing the filling.
- Mix Dry Ingredients: In a medium bowl, whisk together the granulated sugar, yellow cornmeal, and salt until well combined to evenly distribute the ingredients.
- Blend the Wet Ingredients: In a separate bowl, beat the eggs until well combined. Add the melted butter, white vinegar, and vanilla extract, mixing thoroughly to create a smooth mixture.
- Combine and Prepare Filling: Gradually add the dry ingredients to the wet mixture, stirring constantly until fully incorporated. The batter will be somewhat thick due to the cornmeal; this texture is key to the traditional Chess Pie experience.
- Pour and Bake: Pour the filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the pie is set but still slightly jiggly in the center. The crust should be golden brown, and the filling lightly browned on top.
- Cool Before Serving: Allow the pie to cool completely on a wire rack to finish setting. Cooling enhances the texture and makes slicing easier.
Notes
- Use room temperature ingredients to ensure smoother mixing and better texture.
- Don’t overbake; the filling should remain slightly jiggly when removed from the oven and will set as it cools.
- For extra crispiness, blind bake the crust for 10 minutes before adding the filling.
- Use fresh cornmeal to achieve the best texture and flavor; avoid stale or old packages.
- Allow the pie to rest and cool adequately for perfect custard consistency.
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg