Chess Pie
User Reviews
5
Chess Pie
Description
To make Chess Pie, a prepared pie crust is fitted into a standard pie dish and chilled before filling. The filling starts with browned butter that imparts nutty flavor and richness. This is combined with granulated sugar, cornmeal, flour, salt, milk, vinegar, and vanilla extract, then mixed with lightly beaten eggs. The cornmeal adds a subtle texture to the smooth custard. The pie bakes on a preheated baking sheet to stabilize heat, until the edges set while the center remains slightly jiggly, ensuring a creamy and tender pie.
The finished pie cools before slicing to allow the custard to firm gently. It offers a balance of buttery richness, mild sweetness, and a hint of tang from vinegar, with a soft filling and crisp crust. This pie suits dessert occasions where a traditional, deeply flavored custard with a nostalgic character is desired.
The recipe notes recommend using a particular pie crust recipe omitting sugar to avoid excess sweetness, complementing the pie's filling.
Ingredients
- 1 pie crust homemade* or store-bought, unbaked, prepared
- 1/2 cup (113g) butter diced into 1-Tbsp pieces, salted
- 1 1/4 cup (250g) granulated sugar
- 2 Tbsp (22g) cornmeal
- 1 Tbsp (10g) all-purpose flour
- 1/4 tsp salt
- 1/3 cup milk whole
- 1 Tbsp white vinegar
- 1 tsp vanilla extract
- 4 large egg
Instructions
- Roll pie crust out about 12-inches then roll up around rolling pin and transfer to a standard pie plate. Unroll and shape into pie plate and decorate edges as desired. Chill until crust is firm, at least 1 hour.
- Melt butter in a medium, light-colored skillet. Let cook, stirring frequently until it has a nutty aroma and has browned (careful not to burn it, it should be an amber brown). Pour into a dish and let cool 1 hour.
- Place a baking sheet in oven and preheat oven to 350 degrees.
- In a mixing bowl beat eggs lightly to blend.
- In a separate mixing bowl whisk together granulated sugar, cornmeal, flour and salt.
- Pour in browned butter, milk, vinegar and vanilla to sugar mixture and blend. Add eggs and mix until well combined.
- Pour into prepared crust and bake on baking sheet in preheated oven until edges are set but center just wiggles slightly, about 45 - 55 minutes.
- Transfer to a wire rack to cool 30 minutes before slicing and serving. Store pie in refrigerator.
Notes
- A homemade pie crust without sugar pairs well to balance the sweetness of the filling.
User Reviews
Overall Rating
5
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