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Chess Pie
Chess Pie
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Impress with a timeless Southern chess pie! Made with pantry staples and a hint of cornmeal for a special touch. Perfect for sharing and storing.
Ingredients:
  • For the crust:
  • 1 1/4 cup (175 g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white sugar
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3 to 4 tablespoons ice cold water
  • For the filling:
  • 4 large eggs
  • 1 1/2 cups (300 g) white sugar
  • 1/2 cup (115 g) melted unsalted butter
  • 1/4 cup milk
  • 1/4 cup (35 g) cornmeal
  • 1 tablespoon all-purpose flour
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon ground nutmeg, optional
Instructions:
  • Prepare the crust: In a food processor, combine flour, salt, and sugar. Pulse briefly to blend. Add cubed butter and pulse until mixture resembles pea-sized pieces. Drizzle 3 tablespoons of water and pulse until mixture forms a dough that resembles small pebbles. If too dry, add 1 more tablespoon of water until dough sticks together when pressed.
  • Shape the dough into a round disk, approximately 1 inch thick, using plastic wrap. Wrap it tightly and let it chill in the refrigerator for 1 hour or overnight.
  • Roll out the chilled dough into a 12-inch disk and gently fit it into a pie pan. Trim and crimp the edges decoratively, pressing down to anchor the crust. Chill in the fridge for 15 minutes before filling.
  • Preheat the oven to 425°F while the crust is chilling.
  • Pre-bake the crust: After chilling, prick the bottom of the crust with a fork. Line the crust with parchment, fill with pie weights, and bake for 5 minutes. Remove weights and parchment, then bake for 3-4 more minutes until slightly dry. Let cool before using.
  • Lower the oven temperature to 350°F.
  • Prepare the filling: In a large bowl, combine eggs and salt. Gently beat with a fork until evenly colored, being careful not to overmix. Next, mix in sugar, butter, milk, cornmeal, flour, vinegar, vanilla extract, and nutmeg (if desired) using a balloon whisk until well combined. Pour the filling into the crust and place the pie in the oven.
  • Bake the pie in the oven for 45 to 50 minutes, or until the center is set. If the crust browns too quickly, cover it with foil after 30 minutes of baking to avoid burning.
  • Allow the pie to cool to room temperature after removing it from the oven before serving.

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