Name: Chess Pie
Prep time: 15 min
Cook time: 55 min
Total time: 3 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 pie crust (unbaked, (9-inch pie crust) $1.34*); 1½ cups granulated sugar (300g, $0.51); 2 Tbsp fine yellow cornmeal (18g, $0.08); 1 Tbsp all-purpose flour (8g, $0.01); ½ tsp salt (3g, $0.03); ½ cup salted butter (melted and slightly cooled, (115g) $0.92); 3 large eggs ($0.59); ¼ cup whole milk (60ml, $0.07); 1 Tbsp apple cider vinegar ($0.04); 1 tsp vanilla extract ($0.65)

Chess Pie

This easy recipe for Chess Pie makes a classic Southern dessert with a rich, sweet custard filling and a flaky crust. A delicious Thanksgiving treat!

3 hr 10 min total 15 min prep 55 min cook 8 389 cal

Instructions

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1 Gather all ingredients and preheat your oven to 375°F (190°C).
2 Roll out the pie dough to about 12 inches in diameter and gently transfer to a 9-inch pie plate, crimping the edges as desired.**
3 Line with parchment or foil and fill with pie weights or dried beans. Bake for 10–12 minutes until the edges start to set. Remove weights and parchment, prick the bottom lightly with a fork, and bake 2-3 more minutes until dry. Let cool slightly.***
4 In a large bowl, whisk sugar, cornmeal, flour, and salt. Stir in melted butter, then beat in eggs one at a time. Mix in milk, apple cider vinegar, and vanilla until smooth.
5 Pour filling into the crust and gently tap to release air bubbles. Reduce the oven temperature to 350°F (175°C) and bake for 40-50 minutes until the top is golden and the center jiggles slightly.****
6 Let the pie cool at room temperature for at least 2 hours before slicing. Slice into 8 wedges and enjoy!