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Southern Chess Pie
Melissa Hart

Southern Chess Pie

Chess pie is sweet, plain and proud of both facts. Cornmeal rises into the faintly crisp top while vinegar keeps the sugar from tasting one-note. It needs no whipped topping and no story about where the name came from to justify another slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 4 large eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 1/4 cup whole milk
  • 2 tbsp fine yellow cornmeal
  • 1 tbsp all-purpose flour
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and set the crust on a rimmed sheet pan.
  2. Whisk the eggs and sugar until smooth but not foamy.
  3. Whisk in the butter, milk, cornmeal, flour, vinegar, vanilla and salt.
  4. Pour into the crust and bake for 45 to 50 minutes until the top is golden and the center moves as one small wobble.
  5. Cool for at least 3 hours before cutting.