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Chess Pie
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Prep Time:
10 minutes
Total Time:
2 hours 30 minutes
Classic Southern Chess Pie: effortlessly delicious.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 2 cups granulated sugar
  • 2 tablespoons fine-ground yellow cornmeal
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla
  • 4 eggs
  • Powdered sugar, if desired
Instructions:
  • Preheat oven to 425°F.
  • Place pie crust into a 9-inch pie plate, pressing firmly against the sides and bottom. Fold over any extra dough along the edges and seal by crimping or pressing with a fork.
  • Line the pie crust with parchment paper, fill it with dried beans or pie weights, and bake for 5 minutes. Remove the paper and beans, then bake for another 2 to 3 minutes until the crust is golden brown and just set. Allow it to cool slightly before reducing the oven temperature to 350°F.
  • In a large bowl, mix together granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar, and vanilla until fully blended. In a separate small bowl, lightly beat the eggs, then add them to the sugar mixture and stir until fully combined.
  • Carefully pour the luscious filling into the flaky pie crust. Bake for 50 to 60 minutes or until the filling is firm and the top of the pie is a rich golden brown. If the edges of the crust darken too fast, shield them with foil.
  • Allow the pie to cool completely for about 1 hour on a rack before slicing. Dust with powdered sugar right before serving.

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