Chess Pie Recipe
User Reviews
5
Chess Pie Recipe
Description
The Chess Pie Recipe begins with a rolled pie dough crust that is blind-baked until golden on the edges, creating a sturdy and tender base for the filling. The filling is a custard made by blending eggs with granulated sugar, melted butter, milk, yellow cornmeal, all-purpose flour, white vinegar, and vanilla extract. The mixture sets during baking, producing a filling that is firm yet silky, with a hint of texture from the cornmeal.
The pie bakes at a high temperature initially to set the crust and then at a lower temperature to cook the filling evenly. It cools on a wire rack, allowing the custard to become stable and easier to cut. A dusting of powdered sugar on top can add a touch of decorative sweetness. This pie works well as a classic dessert, particularly after meals that may benefit from its mildly sweet and tangy flavor profile.
For best results, the recipe suggests using room temperature eggs and milk to facilitate smooth mixing and encourage even cooking. Letting the melted butter cool before incorporation helps prevent scrambling the eggs, ensuring a silky filling. If the crust edges brown too quickly while baking, covering them with aluminum foil helps protect the pie from burning.
Ingredients
- 1 pie dough
- 4 large egg
- 1½ cups granulated sugar (300g)
- ½ cup butter melted (113g/ 1 stick, unsalted
- ¼ cup milk 80mL, whole
- 3 tablespoons cornmeal yellow
- 1 tablespoon all-purpose flour
- 1 tablespoon white vinegar or cider vinegar
- 2 teaspoons vanilla extract
Instructions
- On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under and crimp as desired.
- Freeze for 30 minutes.
- While freezing the crust, preheat the oven to 425F. Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.
- Bake for 15 minutes until the edges are turning golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.
- Reduce oven temperature to 350F.
- In a large bowl, add the eggs and beat until well blended. Add the sugar, butter, milk, cornmeal, flour, vinegar, and vanilla. Whisk until combined. Pour into the blind-baked crust.
- Bake for 45 minutes, rotating the sheet pan halfway through, or until the filling is puffed, golden brown, and doesn’t wobble when the pan is gently shaken. Let cool completely on a wire rack before slicing. Dust with powdered sugar if desired. Refrigerate any leftovers for up to 4 days.
Notes
- Bring eggs and milk to room temperature before mixing to achieve a smooth custard.
- Allow melted butter to cool slightly before combining with eggs to prevent scrambling.
- Cool the pie completely before slicing so the filling sets properly and slices cleanly.
- Guard crust edges with foil during baking if they brown too fast to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 124mg | 41% |
| Sodium | 128mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 502IU | 10% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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