Dessertsbiggerbolderbaking5.0
Chess Pie Recipe
My Chess Pie recipe makes a rich, custardy Southern classic with a flaky crust and caramelized topping—a simple, timeless family favorite.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
- whisk
📝 Preparation Steps
1
To Prepare the Chess Pie Crust
2
Make the pie crust according to my recipe.
3
On a lightly floured work surface, roll out the pie crust to a 12-inch (30 cm) circle about ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Next, crimp the edges and refrigerate while you prepare the filling.
4
To Make the Chess Pie Filling
5
Preheat the oven to 350°F (180°C).
6
In a small saucepan, melt the butter over medium heat, stirring frequently, until it browns and has a nutty smell, ⏱️ 3-4 minutes. Transfer to a large heatproof bowl to stop the cooking.
7
To the butter, whisk in the sugar, cornmeal and flour and salt, followed by the eggs, milk, vinegar and vanilla extract.
large eggs4vanilla extract1 teaspoon
8
To Assemble and Bake the Chess Pie
9
Brush the edges of the pie crust with egg wash, then pour the custard into the pie shell.
Egg wash
10
Bake for ⏱️ 35 - 40 minutes ,or until the edges of the filling are set and the middle is still jiggly.
11
Let cool for at least ⏱️ 45 minutes before serving. Or, if you wish to serve cold, transfer the cooled pie to the refrigerator to chill for at least ⏱️ 2 hours.
12
Store, well covered, in the refrigerator for up to 2 days.
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