Pie

We can't get enough of Chess Pie, a simple and straightforward pie dish. It's a basic custard pie consisting largely of eggs, sugar, and butter (what's not to love! ), with a touch of cornmeal added for a pleasant subtle texture. Plus, our handmade pie dough makes a flaky, buttery crust that couldn't be easier or more foolproof.

This delectable custard pie is comparable to the traditional Buttermilk Pie. What is the major distinction? Buttermilk pie does not contain the cornmeal that chess pie does, and it also contains lemon juice and zest, whereas chess pie is just flavored with vanilla. It's delicious on its own, with a coating of powdered sugar, or with fresh fruit, and it's a great summer pie to mix up from fruit-based pies!

How did it get its name?

Its texture is comparable to a form of European cheesecake, and legend has it that Southerners mispronounced "cheese pie" to sound more like chess, which is how the pie earned its name! Another explanation is that the pie was originally stored in a pie chest due to its capacity to keep for a long period without refrigeration, and thus "chest pie" became chess pie. Whatever the origins of the term, this custard pie is simply delectable and has become a tried-and-true Southern institution.

How do I best store chess pie and how long will it keep?

The chess pie should be kept in the refrigerator. Allow it to cool at room temperature for a few hours before placing it in the refrigerator after taking it out of the oven. This will keep the top from breaking. This pie will keep in the fridge for about 5 days.

Can I add other flavorings?

Chess pie is generally flavored just with vanilla, but its basic foundation mixes nicely with a variety of tastes! Replace the vinegar with fresh orange juice, or use coffee or maple extracts for the vanilla. Have some fun with it!

Have you finished it yet? Please let us know how it went in the comments!

INGREDIENTS

1 pie crust 

4 large eggs

1 1/2 c. granulated sugar

1/2 c. (1 stick) butter, melted and cooled slightly

1/4 c. milk

1 tbsp. white vinegar

2 tsp. pure vanilla extract

1/4 c. cornmeal

1 tbsp. all-purpose flour

1/2 tsp. kosher salt

DIRECTIONS

1. Preheat the oven to 425 degrees. Roll out the pie dough and fit it into a 9" round pie dish. Trim and crimp the edges, then use a fork to puncture the bottom of the crust all over. Place in the freezer for 15 minutes to cool.
2. Fill the pie dough with parchment paper and pie weights or dry beans. Bake for 15 minutes, then gently remove the paper and pie weights and bake for another 10 minutes. Allow to cool while preparing the pie filling.
3. Reduce the temperature of the oven to 325°. In a large mixing basin, combine the eggs and sugar. Whisk in the melted butter, milk, vinegar, and vanilla extract until well combined. Whisk in the cornmeal, flour, and salt until well combined.
4. Pour filling into pie crust and bake for 50 minutes, or until just set in the centre. Allow to cool at room temperature before placing in the refrigerator for at least 4 hours, or until ready to serve.
5.  Before serving, sprinkle with powdered sugar.

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