Chess Pie Recipe

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Information Per Serving (1 of 10 servings): Calories 434, Total Fat 21 g, Saturated Fat 11 g, Carbohydrates 58 g, Dietary Fiber 1 g, Sugar 43 g, Protein 5 g, Cholesterol 118 mg, Sodium 267 mg
• Time Required: Total 3 hr 25 min (including cooling), Active 30 min

Indulge in this timeless chess pie, a creamy custard dessert beloved across the South since the late 19th century. Legend has it an Alabama vendor quipped, "It's just pie," which in her accent became "chess pie"a name that stuck, inviting generations to savor its simple, irresistible charm.[1]

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons cold vegetable shortening
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 teaspoon apple cider vinegar
• 3 to 4 tablespoons ice water

For the Filling:

• 1 stick unsalted butter, melted
• 2 cups granulated sugar
• 3 tablespoons fine yellow cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 tablespoon distilled white vinegar
• 1 teaspoon pure vanilla extract
• 4 large eggs, beaten
• Confectioners' sugar, for dusting

Instructions

1. Prepare the crust: Pulse flour, sugar, and salt in a food processor. Add shortening and pulse until mixed, then butter until pea-sized chunks form. Mix in vinegar and 3 tablespoons ice water until crumbly; add more water if needed. Wrap into a 6-inch disk and chill 1 hour or overnight.
2. Roll out the dough: Roll into a 13-inch circle on a floured surface. Fit into a 9-inch pie plate, trim, crimp edges, and chill 1 hour.
3. Blind bake the crust: Preheat oven to 350F. Line with parchment and pie weights; bake on a rimmed sheet 15 minutes until edges are golden. Remove weights and bake 10-15 minutes more until fully golden. Cool.
4. Make the filling: Whisk melted butter, sugar, cornmeal, flour, and salt. Stir in milk, vinegar, vanilla, and eggs. Pour into crust; bake 45-55 minutes until set and lightly browned (foil edges if needed). Cool completely.
5. Finish: Dust generously with confectioners' sugar and slice into buttery, sugary bliss.

Photograph by David Malosh