Classic Southern Chess Pie
Southern Chess Pie has a rich, buttery custard filling made from eggs, sugar, butter, and a small amount of cornmeal, all baked in a simple pastry shell. The cornmeal helps the filling set with a slightly firm top and a soft, creamy interior. It bakes in about 45 minutes and is best served at room temperature.
Equipment
- Mixing Bowl
- Whisk
- 9-inch pie pan
- Measuring cups and spoons
- Spatula
Ingredients
Filling
- 1 ½ cups granulated sugar Ensure it's fine grain for smooth blending.
- ½ cup unsalted butter melted and cooled slightly.
- 4 large eggs room temperature
- 1 tablespoon cornmeal white or yellow, for texture.
- 2 tablespoons all-purpose flour sifted
- ¼ cup whole milk
- 1 teaspoon vanilla extract pure for best flavor.
Crust
- 1 store-bought pie crust or homemade if preferred
Instructions
- Preheat your oven to 350°F (175°C).
- Press the pie crust into a 9-inch pie pan, ensuring there's an even edge. Set aside.
- In a large mixing bowl, whisk together the sugar, melted butter, eggs, cornmeal, and flour until the mixture is smooth and well combined.
- Add the milk and vanilla extract, continuing to whisk until fully incorporated.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 45-50 minutes or until the pie is set and golden brown on top. A little jiggle in the center is normal as it will set upon cooling.
- Let the pie cool completely before slicing and serving to ensure the filling is firm.
Notes
Tammy’s Tips
- For a twist, add a teaspoon of lemon zest into the filling for a citrusy uplift.
- If desired, substitute a gluten-free flour blend to make this pie suitable for gluten intolerances.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 124mgSodium: 41mgPotassium: 57mgFiber: 0.2gSugar: 38gVitamin A: 502IUCalcium: 28mgIron: 1mg
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