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Classic Homemade Old-Fashioned Chess Pie Recipe with Tangy Cornmeal for Perfect Southern Dessert

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A classic Southern chess pie with a subtle tang and delicate texture from fine cornmeal, featuring a silky custard filling and a flaky crust. Perfect for cozy afternoons or special gatherings.

Ingredients

Scale
  • 1 9-inch pie crust (store-bought or homemade)
  • 1 1/2 cups granulated sugar
  • 3 tablespoons fine yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup buttermilk or whole milk
  • 1 tablespoon white vinegar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. If using a store-bought crust, let it sit at room temperature for 10 minutes. Preheat your oven to 350°F (175°C). Place the crust in your 9-inch pie dish and crimp the edges as desired. Chill in the fridge while you prepare the filling.
  2. In a medium bowl, whisk together 1 1/2 cups granulated sugar, 3 tablespoons fine cornmeal, 1 tablespoon flour, and 1/4 teaspoon salt.
  3. In a large bowl, beat 4 large eggs until frothy, about 2 minutes. Slowly whisk in 1/2 cup melted butter, 1/4 cup buttermilk, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract until silky and smooth.
  4. Gradually add the dry mixture into the wet, whisking constantly to avoid lumps. The batter will be slightly thick but pourable.
  5. Pour the filling into the chilled pie crust. Tap the dish lightly on the counter to release any air bubbles. Place on the center rack of the oven.
  6. Bake at 350°F (175°C) for 45-50 minutes. The filling should be set but still slightly jiggly in the middle. Tent the crust edges with foil halfway through baking if they brown too fast.
  7. Remove from oven and let cool on a wire rack for at least 2 hours before slicing to allow the filling to firm up.

Notes

Use fine yellow cornmeal for best texture. Cover crust edges with foil halfway through baking to prevent over-browning. Fresh, room temperature eggs help the filling set beautifully. Brushing the top with melted butter after baking adds a shiny finish. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: chess pie, southern dessert, old-fashioned pie, cornmeal pie, custard pie, homemade pie, classic dessert

Find it online: https://lenatable.com/classic-homemade-old-fashioned-chess-pie-recipe-with-tangy-cornmeal-for-perfect-southern-dessert/