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This Chess Pie recipe is a Southern classic that can be easily made with pantry staples and finely ground cornmeal. The cornmeal not only helps thicken the creamy custard mixture but also adds a subtle and complimentary cornmeal flavor to the pie.
This versatile pie can be frozen and stored with ease. You can also customize it to make chocolate, lemon, orange, or coconut chess pie by making simple ingredient substitutions!
This Chess Pie is a crowd-pleaser that pairs perfectly with freshly whipped cream or a scoop of vanilla ice cream. If you’ve never tried Chess Pie before, now is the perfect time to do so!
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Recipe Notes:
- Storage: Chess pie can be stored at room temperature for up to 3 days or refrigerated. Make sure to wrap the pie in foil and store it in an airtight container.
- The use of white vinegar or citrus juice in the recipe helps balance the sweetness of the sugar.
- Buttermilk Substitute: If you don’t have buttermilk, whole milk can be used as a substitute.
- Thickening Agents: Cornmeal and flour are essential for thickening the custard filling. Cornmeal adds a traditional touch to the pie.
The main difference lies in the addition of cornmeal in Chess Pie, giving it a unique texture and flavor compared to traditional custard pies.
Yes, Chess Pie freezes well for up to 1 month. It can be reheated in the oven after thawing in the refrigerator.
Fine cornmeal works best to avoid a gritty texture. Both yellow and white cornmeal can be used in this recipe.
You can make lemon, chocolate, coconut, or orange chess pie by making simple ingredient swaps and additions.
Chess Pie
- Preheat the oven to 425°F. Melt the butter, stir in the vanilla extract, and set aside to cool.
- In a medium mixing bowl, whisk together the sugar, cornmeal, flour, and salt.
- In a separate bowl, whisk together eggs, buttermilk, and vinegar/lemon juice. Stir the cooled butter mixture into the other wet ingredients.
- Pour the wet ingredients into the mixing bowl with the dry ingredients and stir well to combine.
- Pour the prepared filling into a 9” unbaked pie crust.
- Place the pie in the 425°F oven and bake for 10 minutes.
- Reduce the oven temperature to 350°F, cover the crust with aluminum foil strips, and continue baking for an additional 30-40 minutes.
- Bake until the pie is golden brown, covering the top with aluminum foil as needed to prevent over-browning. The pie is done when it’s slightly jiggly in the center.
- Remove from the oven and allow it to cool to room temperature.
- Loosely cover the pie and refrigerate it for several hours before slicing.
- Lightly dust the pie with powdered sugar before serving.
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Chess Pie
This Chess Pie is an absolute crowd pleaser that you can serve up with some freshly whipped cream or a scoop of vanilla ice cream.
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Preheat the oven to 425°F. Melt the butter, stir in the vanilla extract, and set aside to cool.
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In a medium mixing bowl, whisk together the sugar, cornmeal, flour, and salt.
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In a separate bowl, whisk together eggs, buttermilk, and vinegar/lemon juice. Stir the cooled butter mixture into the other wet ingredients.
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Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.
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Pour this prepared filling into a 9” unbaked pie crust.
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Place into the 425°F oven and bake for 10 minutes.
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Reduce the heat in the oven to 350°F , cover the crust with strips of aluminum foil,