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Chess Pie

ChristmasClassicCrunchyDessertsDiner-StyleEggFestiveGastro-PubHeartyHolidayKid-FriendlyLow-CostOld-FashionedOvenParty FoodPotluckSpecial OccasionSweetThanksgivingWinter
Time :5 hours 45 minutes
Yield :8 servings
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Chess Pie is a simple custard pie mostly made from eggs, sugar, and butter—what’s not to love? These delicious ingredients are combined to create a yummy, sweet custard that is enveloped in a crunchy pie crust. Top this creamy treat with powdered sugar, fruit, or any topping your heart desires for a delicious, customizable dessert. Chess Pie is such a tasty confection, you’ll want to make it again and again! It certainly checkmates other desserts!
Chess Pie is a simple custard pie mostly made from eggs, sugar, and butter—what’s not to love? These delicious ingredients are combined to create a yummy, sweet custard that is enveloped in a crunchy pie crust. Top this creamy treat with powdered sugar, fruit, or any topping your heart desires for a delicious, customizable dessert. Chess Pie is such a tasty confection, you’ll want to make it again and again! It certainly checkmates other desserts!

Ingredients

  • 1 pie crust
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter melted and cooled slightly
  • 1/4 cup milk
  • 1 tablespoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup cornmeal
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • powdered sugar optional, for serving
  • fruit optional, of your choice, for serving

Directions

  • Preheat the oven to 425 degrees F.
  • Roll out the pie crust and place it in a 9-inch round pie dish.
  • Trim and crimp the edges of the crust and poke tiny holes in the bottom of the crust all over with a fork.
  • Place the crust in the freezer to chill for 15 minutes.
  • Place parchment paper inside the pie crust and fill it with pie weights or dried beans.
  • Bake the crust until golden, about 15 minutes. Blind baking like this helps prevent a soggy crust in your final product.
  • Carefully remove the parchment and pie weights and bake for 10 minutes.
  • Let the crust cool while making the pie filling.
  • Reduce the oven temperature to 325 degrees F.
  • In a large bowl whisk the eggs and sugar together.
  • Add the melted butter, milk, vinegar, and vanilla and whisk until incorporated.
  • Add the cornmeal, flour, and salt and whisk until combined.
  • Pour the filling into the pie crust and bake until just set in the middle, about 50 minutes.
  • Let the pie cool at room temperature for at least 4 hours.
  • Place the pie in the refrigerator until ready to serve.
  • Dust the pie with powdered sugar or top with fruit before serving.
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