Chess Pie
User Reviews
4.9
Chess Pie
Description
The Chess Pie filling is made by creaming together room-temperature butter and sugar, then incorporating a mixture of flour and cornmeal to give a unique grainy texture. Eggs are added one at a time ensuring a smooth, well-mixed custard. Milk or buttermilk along with vanilla extract, fresh lemon juice, and lemon zest finish the batter, contributing richness and bright citrus notes.
The filling is poured into an unbaked pie crust and baked at 350°F for nearly an hour. To prevent over-browning, the pie is checked midway, and a piece of foil sprayed with non-stick spray is tented over it. The pie cools for an hour before serving to set its dense but tender texture.
Chess Pie offers a balance of creamy sweetness with lemon tang and a delicate crumb from cornmeal, making it suitable for dessert or tea-time serving. Preparation steps allow making filling and dough ahead of time and options for freezing cooked pie, enabling flexible planning.
Variations include substituting honey for sugar or making chocolate chess pie with different ingredients. Cornmeal can be replaced with ground oats or fine breadcrumbs if unavailable.
Ingredients
- 1/2 cup butter room temp, salted
- 2 cups granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon cornmeal
- 5 large egg room temp
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- pie dough for one pie crust
Instructions
- Make batter: In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal. Add the eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
- Assemble: Add unbaked pie crust to 9’’ pie plate and crimp the edges. Pour in pie filling.
- Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
- Allow to cool for one hour before serving.
Notes
- The pie filling can be made 1-2 days ahead; bring to room temperature before baking.
- Pie dough can be refrigerated 1-2 days ahead or frozen up to 3 months.
- After baking and cooling, the pie freezes well for up to 3 months; reheat at 300°F for 15-20 minutes before serving.
- For a honey version, substitute 1 1/4 cups honey for granulated sugar.
- Cornmeal may be substituted with ground oats or fine breadcrumbs if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 95mg | 4% |
| Potassium | 65mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 34g | 68% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
