Chess pie is a Southern staple dessert that is wonderfully sweet, rich, creamy, and buttery- making it perfect for any occasion! This simple, one-bowl recipe is easy to master and incredibly delicious! Go ahead and add it to your recipe box and you won't be disappointed!
To get started, preheat your oven to 375°F (190°C).
Lightly flour your work surface and use a rolling pin to roll out your pie crust in a 12-inch circle. Then, transfer the crust to a 9-inch pie plate. Crimp or trim the edges as desired, and then place it into the freezer for 20 minutes.
1 butter pie crust
Dock the crust by poking all over the entire surface with a fork, about 8-10 times.
Line the crust with parchment paper or aluminum foil and then fill it with either pie weights or beans. Bake it in the oven for 10-12 minutes, or until the edges are dry. Remove the foil and pie weights and then bake for another 2-3 minutes, or until the edges are slightly browned. Remove the crust from the oven.
Prepare the Filling
In a medium-sized mixing bowl, add your granulated sugar and melted butter, whisking until combined.
1½ cups sugar, ½ cup butter
Next, add the cornmeal, flour, milk, salt, vinegar, lemon juice, and vanilla. Stir until combined and then whisk in the eggs.
¼ cup milk, 3 tablespoon cornmeal, 1 tablespoon all-purpose flour, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 4 large eggs, 1½ tablespoon lemon juice
Carefully pour the mixture into the prepared pie crust.
Place the pie into the hot oven and then immediately reduce the temperature to 350°F (175°C). Bake for 45-50 minutes or until the pie has set. After about 20 minutes, you can cover the pie with a piece of foil to prevent it from browning too much.
Remove the baked pie from the oven and allow it to cool completely on a wire rack (about 2 hours).
Notes
Blind baking the crust helps to ensure that it won't get soggy from the custard filling.
Using a store-bought crust is a great way to save time! However, I always love the homemade touch of making my own pie crust. My butter pie crust is perfect for this pie!
Stir a cup of shredded coconut into the filling mixture for a tasty coconut variety!
To store: Keep your chess pie covered and stored in the refrigerator for up to 3 days.
To freeze: Allow your pie to cool completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil, and keep it in the freezer for up to 3 months.