thepioneerwoman3.5
Chess Pie
Make classic chess pie for Thanksgiving! This recipe is incredibly easy. Just stir up the filling and pour it in a par-baked pie crust—store-bought or homemade!
👥 6 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for ⏱️ 20 minutes. Prick the bottom of the crust 8 to 10 times, all over, with a fork.
3
Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to ⏱️ 12 minutes. Carefully remove the paper with weights. Return to the oven and bake until the bottom of the crust is dry and the edges just start to turn light brown, 3 to ⏱️ 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.
4
In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract, and pinch of salt; mix to combine.
large eggs4Pinch of salt
5
Carefully pour the filling into the crust. Bake until the edges and center of pie are set completely, 45 to ⏱️ 50 minutes. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown.) Let the pie cool completely, about ⏱️ 2 hours. Top with a sprinkle of powdered sugar, if desired.
Powdered sugar, optional
Nutrition Facts
calories
651 Calories
fat Content
29 g
fiber Content
1 g
sugar Content
70 g
sodium Content
236 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
166 mg
carbohydrate Content
93 g
saturated Fat Content
14 g
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