Chess Pie: This beloved Southern classic has stolen the hearts of many with its rich, buttery goodness and heartwarming simplicity. This majestic pie has a crisp, flaky crust hugging a luscious, perfectly sweet with a hit of tangy filling. This chess pie is the perfect treat for any occasion because of its velvety texture and enticing aroma.
Have a slice of heaven when you devour this luscious dessert. Not only that this pie is amazing, but this is also one of the easiest desserts you can make! Every bite is like a warm hug on a cool autumn day.
What Makes this Chess Pie Truly Irresistible?
Browned butter is the secret behind the enchanting flavor of this chess pie. The browned butter infuses the filling with a mouthwatering butty aroma and incomparable taste. This pie also hits the sweet spot because of the perfect amount of sugar and a touch of tang from the vinegar. No, this pie is not overwhelming, this has the perfect harmony of flavors that will keep everyone coming back for more. The best part is this pie is super easy to whip up using minimal ingredients and straightforward steps. So, do not be fooled by its gourmet taste, even novice bakers can easily master this recipe.
What You Need To Make This Chess Pie?
Standard pie crust: This is the vessel that holds the filling. I prefer to use homemade but store-bought work just fine, and it saves time.
Salted butter: The salted butter develops a nutty flavor as it browns. It infuses the filling with a mouthwatering aroma and brings the flavor of this pie to heights.
Granulated sugar: This is the key to the pie’s delectable sweetness and balances the tanginess from the vinegar. This ingredient also creates a harmonious blend of flavors.
Cornmeal: This ingredient is the reason behind that traditional golden brown crusted layer on top you find in classic southern chess pie.
All-purpose flour: This assist in thickening the filling, making sure a velvety and smooth texture holds together beautifully with each slice.
Salt: Only a pinch enhances the flavor and balances the sweetness of the pie. This also adds depth to the pie’s taste.
Milk: For extra richness, I love using whole milk. This also ensures a velvety texture that guarantees a melt-in-your-mouth silky smooth consistency.
White vinegar: The vinegar’s acidic notes creates the perfect contrast to the sweetness. This also gives the pie a very light tang and exciting flavor.
Vanilla extract: I suggest not overdoing the vanilla as you do not want it to overpower the flavor of the browned butter. You are welcome to replace the vanilla extract with half of a vanilla bean if preferred.
Eggs: A vital ingredient to ensure a proper flavor and consistency is achieved.
Steps To Make Chess Pie:
Step 1: Begin by rolling out the pie crust to about 12 inches and carefully transfer it to a standard pie plate. You can get creative with the edges, crimping and shaping them as you desire. Pop it in the fridge for at least an hour until the crust firms up.
Step 2: In a medium, light-colored skillet, melt the butter over medium heat. Stir it frequently and let it cook until it turns into an amber-brown color and has a nutty aroma. Once it’s ready, pour the browned butter into a separate dish and let it cool for an hour.
Step 3: Preheat your oven to 350 degrees and place a baking sheet inside.
Step 4: In a mixing bowl, lightly beat the eggs to blend them.
Step 5: In another mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt.
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Step 6: Pour the cooled browned butter, milk, vinegar, and vanilla into the sugar mixture and mix it all together. Add the beaten eggs and mix until everything is well combined.
Step 7: Now, pour this delightful filling into the prepared pie crust.
Step 8: Bake the pie on the preheated baking sheet in the oven until the edges are set, but the center still has a slight jiggle, around 45 to 55 minutes.
Step 9: Once done, transfer the pie to a wire rack and let it cool for about 30 minutes before slicing and serving.
Tip:
You can store any leftovers in the fridge. It is best to serve the pie within 2 days.
There are delicious variations you can try:
Lemon chess pie: Instead of vinegar, you can use 3 tablespoons of lemon juice. Then, add 2 tablespoons of lemon zest along with the liquids. There is no need to brown the butter.
Coconut chess pie: Stir in 1 1/2 c. shredded coconut with 1 teaspoon of coconut extract after adding the eggs. For this version, browning the butter is optional.
Buttermilk chess pie: Simply substitute milk with half c. buttermilk.
Honey chess pie: Use 1 c. honey instead of 1 1/4 c. sugar.
For Garnish, you can dust the pie with a bit of powdered sugar or cinnamon.
Frequently Asked Questions:
Can I use a different type of vinegar?
Feel free to experiment. Try using apple cider vinegar for a subtle fruity twist. Or for a unique flavor, stick to your favorite vinegar.
Can I freeze Chess Pie?
Absolutely! Securely wrap the completely cooled pie in plastic wrap or aluminum foil. Then, store in the freezer for up to 2 months. Thaw the pie overnight in the fridge when ready to serve.
Can I use a pre-made pie crust?
To save time, you are welcome to use pre-made pie crust.
What does “Chess Pie” taste like?
Almost like custard pie with a smooth, creamy texture and a buttery and slightly caramelized flavor wrapped in a flaky crust. This pie has the perfect balance of sweet and tangy.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chess Pie - Sweet Southern Classic
Ingredients
- 1 prepared pie crust homemade* or store-bought, unbaked
- 1/2 cup 113g salted butter, diced into 1-Tbsp pieces
- 1 1/4 cup 250g granulated sugar
- 2 Tbsp. 22g cornmeal
- 1 Tbsp. 10g all-purpose flour
- 1/4 tsp salt
- 1/3 cup whole milk
- 1 Tbsp white vinegar
- 1 tsp vanilla extract
- 4 large eggs
Instructions
- To about 12 inches, roll the pie crust, then transfer it to a standard pie plate. If desired, you can decorate the edges. Place it in the fridge for at least an hour or until the crust is firm.
- In a medium, light-colored skillet, melt the butter, stirring often until it has a nutty aroma and turned amber-brown. Make sure to keep an eye to prevent the butter from burning. Into a dish, pour the melted butter and allow it to cool for about an hour.
- In the oven, place a baking sheet and preheat the oven to 350 degrees.
- In the meantime, lightly whisk the eggs in a mixing bowl.
- Combine the granulated sugar, cornmeal, flour, and salt in another mixing bowl.
- To the sugar mixture, pour in the browned butter, milk, vinegar, and vanilla. Mix well before adding in the eggs. Mix until everything is blended.
- Pour the filling into the prepared crust. Place in the preheated oven and bake for about 45 to 55 minutes or until the edges are set, yet still slightly wiggle in the middle.
- Before slicing, allow the pie to cool on a wire rack for 30 minutes. Slice and serve. Store any leftovers in the fridge.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
