Southern Chess Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 9-inch deep dish pie crust
→ Filling
02 -
2 cups granulated sugar
03 -
2 tablespoons plain yellow cornmeal
04 -
1 1/2 tablespoons all-purpose flour
05 -
1/4 teaspoon salt
06 -
1/2 cup salted butter, melted
07 -
1/2 cup whole milk
08 -
1 tablespoon white distilled vinegar
09 -
1 teaspoon pure vanilla extract
10 -
4 large eggs, room temperature
→ Garnish
11 -
Whipped cream for serving
12 -
Powdered sugar for dusting
# Instructions:
01 -
Fit pie crust into a 9-inch deep dish pie plate. Fold edges under and crimp using the finger pinching technique. Line pastry with aluminum foil or parchment. Fill with dried beans or pie weights and bake at 220°C (425°F) for 5 minutes. Remove weights and foil; bake 2-3 more minutes or until golden. Cool completely.
02 -
In a medium bowl, whisk together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until fully blended. Add eggs and mix well. Pour the mixture into the pre-baked pie shell.
03 -
Place pie into a preheated 175°C (350°F) oven and bake for 50 to 55 minutes or until the center is set when gently shaken. Cover edges with aluminum foil after 20-30 minutes of baking to prevent over-browning, if needed.
04 -
Cool completely on a wire rack, then chill for at least 4 hours to fully set the filling.
05 -
Slice and serve dusted with powdered sugar and a dollop of whipped cream.
# Notes:
01 -
Chess pie is a traditional Southern dessert with a simple custard filling that develops a slightly caramelized top during baking.
02 -
The pie needs to chill completely before serving for the best texture and flavor.