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Chess Pie Recipe

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4.2 from 20 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9-inch pie (serves about 8 slices)

Description

Classic Chess Pie is a charming, southern dessert featuring a tender whole wheat crust and a rich, sweet, custard-like filling made from simple pantry ingredients like cornmeal, eggs, butter, and lemon juice. This pie offers a perfectly set filling with a slightly crunchy, golden crust and a delicate dusting of powdered sugar to finish. It’s a nostalgic treat perfect for any occasion that combines simplicity with irresistible flavor.

Ingredients

Pie Crust

  • 1/2 recipe Darn Good Whole Wheat Pie Crust (or pie crust of choice—enough for one 9-inch pie dish)

Filling

  • 3 tablespoons yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter (melted and cooled)
  • 1/3 cup milk (at room temperature, 1% preferred)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 large eggs (at room temperature)

Topping

  • Powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Place racks in the lower third and center of your oven and preheat to 425°F to prepare for initial baking stages.
  2. Prepare Pie Crust: Roll out the pie dough and fit it into a 9-inch pie dish, easing it gently so it touches the sides smoothly without stretching. Trim the overhang to 1/2 inch, then tuck and flute or crimp the edge as desired. Refrigerate this crust while you prepare the filling to prevent shrinking during baking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, and granulated sugar until well combined, which will create the base dry mix for the filling.
  4. Add Wet Ingredients: Gradually whisk in the melted and cooled butter until the mixture looks like very moist chunks. Then whisk in the milk, freshly squeezed lemon juice, vanilla extract, and eggs until fully blended and smooth, forming your pie filling.
  5. Fill the Pie Crust: Carefully pour the prepared filling into the chilled pie crust to avoid disturbing the crust shape.
  6. Initial Bake – Set Bottom Crust: Place the pie on a parchment-lined baking sheet to catch any drips and bake on the lower third rack at 425°F for 10 minutes. This step helps set the bottom crust and prevents sogginess.
  7. Finish Baking: Transfer the pie to the center rack and reduce the oven temperature to 350°F. Continue baking for an additional 30 to 40 minutes until the filling is set and the center barely jiggles with gentle movement. Monitor the crust; if it browns too quickly, shield it with foil or a pie crust shield.
  8. Cool the Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely, at least 2 hours, so the filling can fully set for clean slicing.
  9. Serve: Before serving, dust the pie lightly with powdered sugar, slice, and enjoy the classic sweet and tangy flavor.

Notes

  • Use room temperature eggs and milk to ensure even blending and smooth filling texture.
  • Chilling the pie dough before baking helps prevent shrinking and maintains the crust’s shape.
  • Placing the pie on a baking sheet during baking helps catch spills and makes cleanup easier.
  • If the crust edges brown too fast, covering them with foil or a pie shield will prevent burning.
  • Allowing the pie to cool completely is essential for the filling to set properly and for neat slices.
  • This recipe works well with other pie crusts but whole wheat adds a nuttier, wholesome flavor.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://quickandsweetrecipes.com/chess-pie-recipe/