A super simple, classic southern pie, this Chess Pie recipe doesn't get much easier, and it's a sweet-tooths' dream! This Chess Pie recipe produces an ultra sweet, rich, creamy, vanilla-kissed, mind-blowing dessert!
Recipe by Sarah on November 29, 2017
Prep time: PT20M
Cook time: PT50M
Total time: PT70M
Ingredients
9 inch prepared refrigerated pie crust (or your favorite pie crust recipe, prepared)
2 cups granulated sugar
2 tbsp. yellow cornmeal
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 cup unsalted butter (melted)
1/4 cup whole or 2% milk
1 tbsp. vinegar
2 tsp. vanilla
4 large eggs
powdered sugar (for garnish)
Categories
Pie
Steps
Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
Bake at 425 degrees for 10-12 minutes, or until edges are browned.
Remove from heat, carefully remove parchment and pie weights, and cool completely.
Meanwhile, prepare filling.
In a large bowl, whisk together remaining ingredients (except powdered sugar).
Pour into crust.
Bake at 350 degrees for 45-50 minutes, or until the top is golden brown and center appears mostly set. It does not need to be completely set - it will set as it cools!
Remove to a wire rack to cool completely.
Dust with powdered sugar before serving. Cut and serve.
