Old-Fashioned Chess Pie
A buttery crust and creamy, sweet custard filling make this old-fashioned chess pie a Southern classic that’s easy to love and even easier to make.
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 1 1/2 cups granulated sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- 1/2 cup unsalted butter melted
- 4 large eggs
- 1/4 cup whole milk or buttermilk
- 1 tablespoon white vinegar or lemon juice optional
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and place the rack in the center.
- Prepare the crust: Roll out your pie crust and press it into a 9-inch pie plate. Crimp the edges and set aside.
- Par-bake the crust (optional): For a crisp bottom, bake the crust for 10 minutes, then let cool while you mix the filling.
- Mix dry ingredients: In a large bowl, whisk together the sugar, cornmeal, flour, and salt until evenly combined.
- Add melted butter: Pour in the melted butter and mix until the dry ingredients are moistened and smooth.
- Add eggs and liquid: Beat in the eggs, one at a time, followed by the milk, vanilla extract, and vinegar or lemon juice if using.
- Stir until smooth: Mix everything together until the filling is thick, creamy, and well blended.
- Pour into crust: Pour the filling into your prepared pie crust, smoothing the top with a spatula.
- Bake until set: Bake for 45 to 50 minutes, or until the top is golden brown and the center is just slightly jiggly.
- Cool completely: Let the pie cool on a wire rack for at least 2 hours before slicing.
- Dust and serve: Sprinkle with powdered sugar if desired, slice, and enjoy.