Get the Recipe: Old Fashioned Chess Pie
This classic Southern chess pie has a sweet, buttery custard filling, a golden, crackly top, and a flaky crust. An easy, delicious dessert made with simple ingredients!
Ingredients
- 1 (1) pie dough
- ½ cup (113 g) unsalted butter, melted and cooled
- 1 ¾ cups (350 g) white sugar
- 1 teaspoon (5 ml) vanilla extract
- 3 (3) large eggs, room temperature
- 1 (1) egg yolk, room temperature
- ¼ cup (60 ml) evaporated milk
- 1 Tablespoon (15 g) cornmeal
- 1 Tablespoon (15 ml) distilled white vinegar
Instructions
Parbake Crust
- Roll out pie crust and place it in a 9-inch pie dish. Fold the edges in and crimp them. Place the dough-lined pie plate in the freezer for 30 minutes.
- Ten minutes before taking the pie plate out of the refrigerator, preheat your oven to 400° F.
- Remove pie plate from the freezer and line it with parchment paper. Place pie weights on top of it. Bake pie crust for 15 minutes or until edges of crust are starting to turn golden. Remove pie crust from the oven and carefully take out the pie weights. Then return the crust to the oven to bake for 5 minutes longer or until light golden. Set aside and cool completely.
- Reduce oven temperature to 350° F.
Filing
- In a large bowl, whisk together the melted butter, sugar and vanilla until well combined. Mix in the eggs and egg yolk one at a time, whisking well after each addition. Mix in the evaporated milk, cornmeal and white vinegar. Scrape down the bottoms and sides of the bowl as needed.
- Transfer filling to parbaked pie crust. Bake at 350° F for 40 to 50 minutes or until the center is set and the top is golden brown. The top should look slightly burnt and may crack (that’s okay). If the crust is browning too quickly, cover with aluminum foil.
- Cool pie completely on a wire rack before cutting and serving.
Notes
Store leftover pie covered tightly in plastic wrap or store slices in an airtight container in the refrigerator for up to 4 days.
Freeze the cooled pie for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, then store in the freezer. Thaw overnight in the refrigerator before serving.
Make ahead the pie up to 2 days in advance and refrigerate covered to allow the filling to fully set for easier slicing.
Serving: 1slice, Calories: 419kcal, Carbohydrates: 57g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 119mg, Sodium: 122mg, Potassium: 79mg, Fiber: 1g, Sugar: 45g, Vitamin A: 501IU, Vitamin C: 0.2mg, Calcium: 41mg, Iron: 1mg