Description
This classic Southern Chess Pie features a rich, buttery custard filling baked to golden perfection in a flaky 9-inch pie crust. Sweetened with granulated sugar and balanced with cornmeal and a hint of vinegar, this pie offers a smooth, tender texture and a nostalgically delicious flavor that’s perfect for any dessert table.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 ½ cups granulated sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup milk
- 1 tablespoon white vinegar
- ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, cornmeal, all-purpose flour, and salt until thoroughly combined.
- Add Wet Ingredients: Pour in the melted and slightly cooled butter, milk, white vinegar, and vanilla extract to the dry mixture. Stir well until the mixture is smooth.
- Incorporate Eggs: Beat in the eggs one at a time, mixing after each addition to ensure a well-combined, smooth custard batter.
- Fill the Crust: Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 55 minutes, or until the center is set and the top has turned golden brown.
- Cool Before Serving: Allow the pie to cool completely at room temperature. This resting time helps the custard to firm up for clean slicing.
Notes
- Ensure the butter is melted but slightly cooled before adding to prevent cooking the eggs prematurely.
- Let the pie cool completely before slicing to maintain a firm custard texture.
- The vinegar adds a subtle tang and helps balance the sweetness while aiding in custard setting.
- You can serve the pie with whipped cream or fresh berries for added flavor.
