Description
This classic chess pie recipe is rich, buttery, and perfectly sweet, with a smooth custard filling baked in a flaky pie crust.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 1/2 cups granulated sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 cup whole milk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish.
- In a large bowl, whisk together the sugar, cornmeal, flour, and salt.
- Add the melted butter and mix until smooth.
- Whisk in the eggs one at a time until fully combined.
- Stir in the milk, vinegar, and vanilla extract.
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, until the center is set and the top is lightly golden.
- Remove from the oven and let cool completely before slicing.
Notes
Allow the pie to cool fully for clean slices. Serve plain or with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: classic chess pie recipe, chess pie, southern dessert, custard pie