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Chess Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings (8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This classic Chess Pie recipe features a rich, sweet, and tangy custard filling with a buttery, flaky pie crust. The smooth filling is made with simple pantry ingredients including butter, sugar, eggs, milk, and a hint of lemon juice, baked to a perfect set with a beautiful golden top. Perfect for dessert lovers who enjoy a traditional Southern favorite with a creamy texture and bright citrus notes.

Ingredients

Scale

Pie Crust

  • 1 Ready-to-Bake Pie Crust (fits a 9-inch pie pan)

Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon cornmeal
  • 5 large eggs (at room temperature)
  • 1 cup 2% milk (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice

Garnish

  • Powdered sugar for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
  2. Grease Pie Plate: Lightly grease a 9-inch pie plate with non-stick spray to prevent the crust from sticking.
  3. Prepare Pie Crust: Unroll the ready-to-bake pie crust and carefully lay it into the greased pie plate.
  4. Shape Crust Edges: Crimp the edges of the pie crust around the plate by tucking under any extra dough to create an even and uniform border.
  5. Cream Butter and Sugar: In a large mixing bowl, combine the room temperature butter and granulated sugar. Beat until creamy and fully combined.
  6. Add Dry Ingredients: Incorporate the flour and cornmeal into the butter and sugar mixture, mixing thoroughly.
  7. Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to ensure a smooth batter.
  8. Add Liquids and Flavor: Mix in the milk, vanilla extract, and fresh lemon juice until the filling is smooth and well combined.
  9. Fill Pie Crust: Pour the prepared filling into the unbaked pie shell, spreading evenly.
  10. Bake Initial Time: Bake the pie in the preheated oven at 350°F for 30-35 minutes.
  11. Cover with Foil: After the initial baking period, lightly cover the entire pie with foil to prevent over-browning.
  12. Finish Baking: Return to the oven and bake for an additional 15-25 minutes or until the center is set and no longer jiggly.
  13. Cool: Remove the pie from the oven and allow it to cool thoroughly at room temperature.
  14. Serve: Once cool, dust the pie with powdered sugar or add a dollop of whipped cream before serving.
  15. Store: Keep the pie covered and refrigerated to maintain freshness.

Notes

  • Use room temperature ingredients (butter, eggs, and milk) to ensure the filling combines smoothly.
  • Covering the pie with foil during the second half of baking prevents the crust and topping from over-browning while allowing the filling to set fully.
  • Allow the pie to cool completely to ensure clean slicing.
  • For best flavor and texture, store the pie refrigerated and cover tightly.
  • For a gluten-free version, substitute the pie crust and flour with gluten-free alternatives.

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Find it online: https://tastyfoodfix.com/chess-pie-recipe/