Chess Pie

Southern cuisine’s mainstay, chess pie, is a straightforward but decadent dessert that has delighted generations. This pie is distinguished by its simple elegance, thanks to its buttery crust and sweet, custardy interior. Chess Pie provides a taste of comfort with each bite, demonstrating the power of simple ingredients.

Tasting Notes

The filling of Chess Pie has a rich and sweet flavor with a slightly gooey texture. The combination of butter, sugar, and eggs creates a delightful custard that’s both comforting and indulgent. The crispy crust adds the perfect contrast, making each bite a delightful experience.

Ingredients

For the Crust:

• 1 and 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water

For the Filling:

• 1 and 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 tablespoon cornmeal
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Kitchen Equipment

• Mixing bowls
• Rolling pin
• 9-inch pie pan
• Whisk
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Prepare the Crust:
   • In a large mixing bowl, combine the flour, sugar, and salt for the crust.
   • Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim the edges. Crimp the edges with a fork.
2. Preheat and Prep:
   • Preheat the oven to 375°F (190°C).
   • Place a sheet of aluminum foil over the pie crust and fill with pie weights or dried beans.
3. Blind Bake the Crust:
   • Bake the crust for 15 minutes. Remove the foil and weights, then bake for an additional 5 minutes or until the crust is golden brown. Set aside to cool.
4. Prepare the Filling:
   • In a medium bowl, whisk together sugar, melted butter, eggs, cornmeal, vinegar, vanilla extract, and salt until well combined.
5. Bake the Pie:
   • Pour the filling into the pre-baked pie crust.
   • Bake for 40-45 minutes or until the center is set and the top is golden brown.
   • Allow the pie to cool completely before slicing.

Pro Tips

• For a flakier crust, make sure your butter is very cold, and handle the dough as little as possible.
• Experiment with different types of vinegar to add subtle variations to the flavor.

Variations

• Chocolate Chess Pie: Add 1/4 cup of cocoa powder to the filling for a chocolate twist.
• Lemon Chess Pie: Add 2 tablespoons of fresh lemon juice and the zest of one lemon for a citrusy kick.

FAQs

Yield: One 9-inch pie

Chess Pie

Print

Prep Time 50 minutes

Cook Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

For the Crust:

• 1 and 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water

For the Filling:

• 1 and 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 tablespoon cornmeal
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Prepare the Crust:

1. In a large mixing bowl, combine the flour, sugar, and salt for the crust.
2. Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim the edges. Crimp the edges with a fork.

Preheat and Prep:

1. Preheat the oven to 375°F (190°C).
2. Place a sheet of aluminum foil over the pie crust and fill it with pie weights or dried beans.

Blind Bake the Crust:

1. Bake the crust for 15 minutes. Remove the foil and weights, then bake for an additional 5 minutes or until the crust is golden brown. Set aside to cool.

Prepare the Filling:

1. In a medium bowl, whisk together sugar, melted butter, eggs, cornmeal, vinegar, vanilla extract, and salt until well combined.

Bake the Pie:

1. Pour the filling into the pre-baked pie crust.
2. Bake for 40-45 minutes or until the center is set and the top is golden brown.
3. Allow the pie to cool completely before slicing.

Nutrition Information:

Yield:

One 9-inch pie
Amount Per Serving: Calories: 400Total Fat: 20gSaturated Fat: 12gCholesterol: 120mgSodium: 220mgCarbohydrates: 50gFiber: 1gSugar: 35gProtein: 4g