Chess Pie
A humble, buttery custard pie sweetened with sugar and a touch of cornmeal, baked until the top turns golden and crackled.
Chess pie is proof that a handful of pantry staples can add up to something special, no fancy fruit or nuts required. The little bit of cornmeal in the filling gives it a faint texture and a hint of the pie's old country origins, and it slices clean once fully chilled.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 1/2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon yellow cornmeal
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
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1
Prep the crustPreheat the oven to 350°F and fit the pie crust into a 9-inch pie plate, crimping the edges decoratively.
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2
Whisk dry ingredientsIn a large bowl, whisk together the sugar, flour, cornmeal, and salt to break up any clumps.
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3
Add wet ingredientsWhisk in the eggs one at a time, then whisk in the melted butter, buttermilk, vinegar, and vanilla until smooth.
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4
Fill the crustPour the filling into the prepared crust, smoothing the top gently.
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5
Bake until setBake for 45-50 minutes, tenting the crust edges with foil if they brown too quickly, until the center is just set and no longer jiggles like liquid.
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6
Cool fullyCool the pie completely on a wire rack, then chill for at least 1 hour before slicing for the cleanest cuts.
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The vinegar might seem unusual, but it balances the sweetness and helps set the custard; you won't taste it in the finished pie.
Cover and refrigerate for up to 5 days; let slices sit at room temperature for 15 minutes before serving for the best texture.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
