Southern Chess Pie
Classic Southern chess pie with a sweet, buttery custard filling lightly thickened with cornmeal and a hint of vinegar and vanilla in a flaky crust
PRINT PINServings 8
INGREDIENTS
Crust
- 1 unbaked 9 inch pie crust.
Filling
- 1 1 2 cups granulated sugar
- 4 tbsp unsalted butter melted and slightly cooled
- 3 large eggs room temperature
- 1 tbsp yellow cornmeal
- 1 tbsp all purpose flour
- 1 4 cup evaporated milk or whole milk
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp vanilla extract
- 1 4 tsp fine salt.
Optional
- powdered sugar for serving
- whipped cream for serving.
INSTRUCTIONS
Prep
- Preheat oven to 350 F
- place unbaked pie crust in a 9 inch pie plate and crimp edges
- set pie plate on a rimmed baking sheet.
Mix filling
- Whisk sugar
- melted butter
- eggs
- cornmeal
- flour
- milk
- vinegar
- vanilla
- and salt until smooth and fully combined
- pour filling into the prepared crust.
Bake and cool
- Bake until the center is mostly set with a slight jiggle and the top is lightly golden 45 to 55 minutes
- cool on a rack at least 2 hours before slicing to allow the custard to set
- serve plain or with powdered sugar or whipped cream.
Notes
1. Use white vinegar for the most traditional flavor or swap in lemon juice for a brighter note. Substitute evaporated milk with whole milk or buttermilk. If crust browns too quickly tent edges with foil after 25 to 30 minutes. For clean slices chill 30 to 60 minutes before cutting
Nutrition
Calories: 380kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g