Get the Recipe:
Chess Pie
Yield
8 to 10 servings
Prep Time
20 minutes
Cook Time
1 hour
Additional Time
2 hours
Total Time
3 hours 20 minutes
This chess pie recipe is sweet and buttery, beautifully caramelized on the top, and the edges are perfect and chewy. It’s so easy to make, too!
Ingredients
For the crust:
- 1 & 1/4 cups (150g) all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
- 3 to 4 tablespoons cold water
For the filling:
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1 & 3/4 cups (350g) granulated sugar
- 1/4 cup milk (room temperature)
- 3 large eggs, lightly beaten (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
Instructions
To make the crust:
- Combine the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the largest pieces of butter are the size of large peas. (You can also pulse in a food processor.) Add the water, about a tablespoonful at a time, and mix just until a dough forms.
- Shape the dough into a ball, and then flatten into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate at least 2 hours.
- Place the chilled dough on a lightly floured surface. Roll the dough into a circle 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim and crimp the edges as desired. Place the pan in the refrigerator while you prepare the filling.
To make the filling:
- Preheat the oven to 325°F.
- Place the butter, sugar, milk, eggs, and vanilla in a large mixing bowl. Stir until thoroughly combined. Stir in the cornmeal and salt.
- Transfer the filing to the crust. Bake for 55 to 60 minutes, or until the crust is golden brown and the filling is set with a slight jiggle in the center. Cool completely before serving.
Notes
Once your chess pie has cooled completely, cover it with plastic wrap and refrigerate it for 3 to 5 days.