Introduction & Inspiration: A Southern Classic, Simple and Sweet
This Chess Pie is a Southern classic, and for good reason! I love its incredibly simple ingredient list, its sweet, custardy filling, and its slightly crackled top. It’s a dessert that’s both comforting and elegant.
The inspiration for this recipe comes from countless variations of Chess Pie I’ve encountered over the years. From family recipes to diner menus. I wanted to create a version that captured the essence.
I’ve focused on achieving the perfect balance of sweetness and a slightly tangy custard. All within a perfectly baked, flaky crust. This recipe is the delicious result.
This pie is perfect for any occasion, from a casual weeknight dessert to a holiday gathering. It’s a guaranteed crowd-pleaser. And it’s a testament to the beauty of simple, Southern baking.
Nostalgic Appeal (and the Enduring Charm of Simple Pies)
Chess Pie, with its unassuming appearance and its surprisingly rich flavor, evokes a sense of nostalgia and Southern hospitality. It reminds me of family gatherings, potlucks, and the simple pleasure of a homemade pie.
This recipe captures that classic appeal, with its straightforward ingredient list and its easy preparation. It’s a way to enjoy a traditional Southern dessert. Without any unnecessary fuss.
There’s something inherently comforting about a pie that’s made with just a few basic ingredients. It’s a testament to the fact that sometimes, the simplest recipes are the best. It’s pure, simple, goodness.
It’s the kind of pie that’s perfect for sharing with loved ones. Or for savoring all to yourself with a cup of coffee or a glass of milk. A moment of sweet, Southern comfort.
Homemade Focus (and the Importance of a Good Crust)
I’m a strong advocate for homemade desserts, and this Chess Pie is a perfect example of why. While the filling is incredibly simple, making your own pie crust (though a store-bought one is an option) elevates the entire experience.
Store-bought pie crusts can often be bland and lack the flaky, buttery texture of homemade. When you make your own crust, you can control the ingredients. And you can ensure.
This recipe includes instructions for blind-baking the crust. Which is essential for preventing a soggy bottom. It’s a crucial step that ensures the crust is perfectly crisp.
It’s a recipe that I encourage everyone to try, even if you’re intimidated by making pie crust from scratch. The filling is so easy. And a good-quality store-bought crust is a perfectly acceptable shortcut.
Flavor Goal
The flavor goal of this Chess Pie is to achieve a sweet, custardy filling with a slightly tangy edge. And a hint of vanilla, all encased in a buttery, flaky pie crust.
The crust, whether homemade or store-bought, provides a buttery and slightly salty foundation for the pie. It’s the perfect textural contrast.
The filling, made with melted butter, granulated sugar, eggs, yellow cornmeal, all-purpose flour, milk, lemon juice, vanilla extract, and a pinch of salt. Is the star of the show.
The cornmeal adds a subtle texture and a hint of corn flavor that’s characteristic of Chess Pie. The overall effect is a pie that’s both simple and incredibly satisfying.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Chess Pie so delicious. The recipe suggests using a store-bought or home made crust. For a homemade crust, use all-purpose flour.
For the Filling:
Unsalted butter, melted, provides richness and flavor. Granulated sugar adds sweetness.
Large eggs add richness, structure, and help to create the custardy texture. Yellow cornmeal is a key ingredient in Chess Pie.
All-purpose flour helps to thicken the filling slightly. Whole milk, at room temperature, adds moisture and creaminess.
Fresh lemon juice adds a touch of brightness and balances the sweetness. Vanilla extract enhances the flavor of the filling.
A pinch of salt enhances the flavors of the other ingredients. Powdered sugar, optional, for dusting the top of the cooled pie.
Essential Equipment
You’ll need a few basic kitchen tools:
A 9-inch pie plate (no more than 1 ¼-inch deep).
A rolling pin for rolling out the crust (if making homemade).
Parchment paper and pie weights or dried beans (for blind-baking the crust).
A medium bowl: For whisking.
A fork.
That’s it! This recipe is relatively simple. The key is to have a good-quality 9-inch pie plate.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 unbaked pie crust, store bought or homemade
(Homemade Crust – Optional):
- 3 cups all-purpose flour
- 1 ½ cups vegetable shortening
- 1 large egg
- 5 Tbsp. cold water
- 1 Tbsp. distilled white vinegar
- 1 tsp. kosher salt
For the Filling:
- 1 stick of butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 3 Tbsp. yellow cornmeal
- 1 Tbsp. all-purpose flour
- ¼ cup milk, room temperature
- 1 ½ Tbsp. lemon juice
- 1 tsp. vanilla extract
- Pinch of salt
- Powdered sugar, optional
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter, eggs, and lemon juice.
Step-by-Step Instructions
Ready to bake a classic Chess Pie? Here’s a detailed, step-by-step guide:
(Optional) Make the pie crust (if not using store-bought):
- Combine flour and salt. Cut in shortening until pea-sized. Beat egg, then add water and vinegar.
- Add egg mixture to flour, and combine to form dough.
- Divide in half, and chill.
1. Prepare the Oven and Pie Crust:
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll the pie crust (either homemade or store-bought, thawed if frozen) into a 12-inch circle.
Transfer the crust to a 9-inch pie plate (no more than 1 ¼-inch deep).
Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired, creating a decorative border.
Freeze the crust for 20 minutes. This helps to prevent the crust from shrinking during baking.
2. Blind Bake the Crust: Prick the bottom of the crust 8 to 10 times, all over, with a fork. This prevents the crust from puffing up during baking.
Line the frozen pie crust with parchment paper.
Fill with pie weights or dried beans.
Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes.
Carefully remove the parchment paper with the weights.
Return to the oven and bake until the bottom of the crust is dry and the edges just start to turn light brown, 3 to 5 minutes more.
Let the crust cool slightly.
Reduce the oven temperature to 350°F (175°C).
3. Make the Filling:
In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
Whisk in the eggs, one at a time, until fully incorporated.
Whisk in the yellow cornmeal and all-purpose flour until combined.
Add the milk, fresh lemon juice, vanilla extract, and pinch of salt. Mix to combine.
4. Pour Filling into Crust:
Carefully pour the filling into the slightly cooled, pre-baked crust.
5. Bake: Bake until the edges and center of the pie are set completely, 45 to 50 minutes.
Tent the pie with foil towards the end of the baking time if either the crust or the surface of the pie looks darker than golden brown. This will prevent over-browning.
6. Cool and Serve:
Let the pie cool completely, about 2 hours. This allows the filling to set.
Top with a sprinkle of powdered sugar, if desired.
Slice and serve. Enjoy your delicious, homemade Chess Pie!
Troubleshooting
Here are some potential problems and how to solve them:
Problem: The crust is too crumbly (if making homemade).
Solution: Make sure you’re using cold butter and that you’re not overworking the dough. You can also add a bit more ice water, a teaspoon at a time.
Problem: The crust shrinks during baking.
Solution: Make sure you’re chilling the dough thoroughly before rolling it out and before baking it. Also, make sure you’re using pie weights or dried beans.
Problem: The filling is too runny.
Solution: Make sure you’re baking the pie long enough. The filling should be completely set around the edges and in the center.
Problem: The filling is too sweet. Solution: Adjust sugar next time to your preference.
Problem: The crust is soggy. Solution: Ensure you blind-bake the crust.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use brown butter instead of melted butter in the filling.
Tip: If you don’t have yellow cornmeal, you can use white cornmeal instead.
Tip: To save time, you can use a store-bought pie crust.
Variation: Add a teaspoon of lemon zest or orange zest to the filling for extra citrus flavor.
Variation: Add a pinch of ground nutmeg or cinnamon to the filling for a warm, spicy note.
Variation: Top the cooled pie with whipped cream or a meringue topping.
Variation: Add some berries.
Variation: Make mini pies.
Serving and Pairing Suggestions
Serving suggestions:
Serving Suggestions:
Serve the pie at room temperature or slightly chilled.
Serve it as a dessert for a family dinner, a potluck, a holiday gathering, or any occasion.
It’s a classic Southern dessert that’s perfect for any time of year.
Pairing Suggestions:
This pie pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of sweet tea.
A scoop of vanilla ice cream.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 slices):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 15-25 grams (mostly from the butter and eggs)
- Carbohydrates: 45-55 grams
- Fiber: 1-2 grams
This is a general estimate. This Chess Pie is a relatively rich and sweet dessert, due to the butter, sugar, and eggs.
It does provide some protein and fiber. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter in the crust.
Print
Chess Pie
Description
This Chess Pie is a Southern classic, and for good reason! I love its incredibly simple ingredient list, its sweet, custardy filling, and its slightly crackled top. It’s a dessert that’s both comforting and elegant
Ingredients
Homemade Crust – Optional):
- 3 cups all-purpose flour
- 1 ½ cups vegetable shortening
- 1 large egg
- 5 Tbsp. cold water
- 1 Tbsp. distilled white vinegar
- 1 tsp. kosher salt
For the Filling:
- 1 stick of butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 3 Tbsp. yellow cornmeal
- 1 Tbsp. all-purpose flour
- ¼ cup milk, room temperature
- 1 ½ Tbsp. lemon juice
- 1 tsp. vanilla extract
- Pinch of salt
- Powdered sugar, optional
Instructions
(Optional) Make the pie crust (if not using store-bought):
- Combine flour and salt. Cut in shortening until pea-sized. Beat egg, then add water and vinegar.
- Add egg mixture to flour, and combine to form dough.
- Divide in half, and chill.
1. Prepare the Oven and Pie Crust:
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll the pie crust (either homemade or store-bought, thawed if frozen) into a 12-inch circle.
Transfer the crust to a 9-inch pie plate (no more than 1 ¼-inch deep).
Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired, creating a decorative border.
Freeze the crust for 20 minutes. This helps to prevent the crust from shrinking during baking.
2. Blind Bake the Crust: Prick the bottom of the crust 8 to 10 times, all over, with a fork. This prevents the crust from puffing up during baking.
Line the frozen pie crust with parchment paper.
Fill with pie weights or dried beans.
Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes.
Carefully remove the parchment paper with the weights.
Return to the oven and bake until the bottom of the crust is dry and the edges just start to turn light brown, 3 to 5 minutes more.
Let the crust cool slightly.
Reduce the oven temperature to 350°F (175°C).
3. Make the Filling:
In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
Whisk in the eggs, one at a time, until fully incorporated.
Whisk in the yellow cornmeal and all-purpose flour until combined.
Add the milk, fresh lemon juice, vanilla extract, and pinch of salt. Mix to combine.
4. Pour Filling into Crust:
Carefully pour the filling into the slightly cooled, pre-baked crust.
5. Bake: Bake until the edges and center of the pie are set completely, 45 to 50 minutes.
Tent the pie with foil towards the end of the baking time if either the crust or the surface of the pie looks darker than golden brown. This will prevent over-browning.
6. Cool and Serve:
Let the pie cool completely, about 2 hours. This allows the filling to set.
Top with a sprinkle of powdered sugar, if desired.
Slice and serve. Enjoy your delicious, homemade Chess Pie!
Recipe Summary and Q&A
Let’s recap this delicious Chess Pie baking journey!
Summary: This Chess Pie is a classic Southern dessert featuring a sweet, custardy filling with a hint of lemon, baked in a flaky pie crust. It’s simple to make and incredibly satisfying.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, you can make this pie up to 2 days in advance. Store it, covered, in the refrigerator.
Q: Can I freeze this pie?
A: Yes, you can freeze this pie. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have yellow cornmeal. Can I use white cornmeal?
A: Yes, you can use white cornmeal instead of yellow cornmeal. The flavor and texture will be slightly different, but it will still be delicious.
Q: What does “blind-bake” mean? A: It means to bake the crust before adding any filling.
Q: My pie is cracking on top, what should I do? A: This is normal for chess pie.