Chess Pie: A Southern Classic Made Easy

Why You’ll Love This Recipe

• Nostalgia: Chess pie dates back to the 17th century, evoking a sense of history and tradition.
• Textural Delight: Flaky crust, creamy filling, and a crisp, caramelized top create a symphony of textures.
• Simplicity: Easy to make with ingredients you likely have on hand.
  
  

Ingredients

Crust:

• Whole wheat pie crust (or your favorite)

Filling:

• Yellow cornmeal
• All-purpose flour
• Granulated sugar
• Unsalted butter (melted and cooled)
• Milk (room temperature)
• Lemon juice




• Vanilla extract
• Eggs (room temperature)
• Powdered sugar (for dusting)

Instructions

1. Prepare the Filling:

   • Whisk together cornmeal, flour, and sugar.
   • Add melted butter and whisk until blended.
   • Add milk, lemon juice, vanilla, and eggs. Whisk until smooth.

2. Assemble the Pie:

   • Pour filling into prepared pie crust.

3. Bake:

   • Bake at 425°F for 10 minutes to set the bottom crust.

   

   • Reduce temperature to 350°F and continue baking for 30-40 minutes, or until the filling is set.

4. Cool and Serve:

   • Let cool for at least 2 hours before serving.
   • Dust with powdered sugar and enjoy.

Storage

• Refrigerate: Up to 3 days
  
• Reheat: In the oven at 325°F until warmed through
• Freeze: Up to 2 months (thaw overnight before serving)

Tips

• Use finely ground cornmeal for a smoother filling.
• Cool the melted butter before adding it to the filling to prevent scrambling the eggs.
• Use room temperature eggs and milk for better mixing.
• Shield the pie crust with foil if it starts to brown too quickly.