Chess Pie
Get ready to make this easy Chess Pie, a simple Southern dessert recipe you can enjoy throughout the year. Make it for Thanksgiving or Christmas for a homemade delight.
Equipment
- Pie Pan 9 inch
Ingredients
- 1 pie crust homemade or store bought
- 1 ½ cups sugar
- ½ cup unsalted butter melted
- 4 eggs at room temperature
- ¼ cup whole milk
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons vanilla
- 2 Tablespoons cornmeal
- 1 Tablespoon all purpose flour
- 1 pinch salt (⅛ teaspoon)
- fresh raspberries optional. to serve with, see note below
Instructions
- Preheat oven to 350° F.
- Whisk the melted butter and sugar together on medium speed until well combined. Add the eggs, one at a time, beating well after each addition. Add milk, lemon juice and vanilla then whisk until combined. Stir in the cornmeal, flour and salt just until combined. See photos above for a visual reference.
- Line a 9" pie plate with a pie crust then poke holes in the bottom with a fork. Pour in the filling and bake for 45-50 minutes. The edges should be set and the middle will be a little wobbly still. Remove from oven and allow to cool to room temperature before serving. Dust with powdered sugar, if desired.
Video
Notes
- We eat ours with whipped cream and fresh raspberries and it is DIVINE! It really elevates the pie and we highly recommend it.
- Our favorite whipped cream recipe is to combine 1 cup whipping cream with 1 Tablespoon powdered sugar and 1 teaspoon vanilla. Whip on high until stiff peaks form.
- The batter becomes very liquid-y. Make sure you are using a bowl with high sides to prevent splattering.
- Store in the refrigerator. It won't go bad for at least 5 days, but we recommend eating within 2 days for the best texture.
- We have not tried freezing this pie, so can't recommend it.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 113mgSodium: 133mgPotassium: 69mgFiber: 1gSugar: 38gVitamin A: 497IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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