The Perfect Classic Chess Pie: A Southern Staple
This recipe for chess pie brings together a blend of basic pantry staples to create a dessert that's both nostalgic and satisfying. The key to its rich flavor lies in the combination of butter, sugar, and eggs, with just a touch of cornmeal to add texture and depth. It’s baked to perfection with a buttery crust and a filling that sets into a luscious, slightly gooey center.
Ingredients
Instructions
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Preheat the Oven
Set your oven to 375°F (190°C).
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Roll Out the Crust
On a lightly floured surface, roll out the pie crust into a 12-inch circle. Transfer it carefully to a 9-inch pie plate. Tuck the edges under and crimp as desired. Place the crust in the freezer for 20 minutes.
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Pre-Bake the Crust
Prick the bottom of the crust 8 to 10 times with a fork. Line the frozen crust with parchment paper and fill it with pie weights. Place the crust on a rimmed baking sheet and bake for 10 to 12 minutes until the edges are dry. Remove the parchment and weights, then bake for an additional 3 to 5 minutes, until the bottom is dry and the edges just start to turn light brown. Let it cool slightly. Reduce the oven temperature to 350°F (175°C).
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Combine Ingredients
In a medium bowl, whisk together the melted butter and sugar until well combined. Add the eggs, one at a time, whisking after each addition.
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Add Dry Ingredients
Mix in the cornmeal, flour, and a pinch of salt.
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Add Wet Ingredients
Stir in the milk, lemon juice, and vanilla extract until the mixture is smooth.
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Pour the Filling
Carefully pour the filling into the prepared pie crust.
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Bake
Place the pie on a baking sheet in the center of the oven. Bake at 350°F (175°C) for 45 to 50 minutes, or until the edges and center are completely set. If the crust or surface of the pie starts to get too dark, tent it with aluminum foil towards the end of baking.
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Cool
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. This will help the filling set properly.
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Finish and Serve
Once cooled, you can dust the chess pie with powdered sugar if desired. Slice and serve.
Note
- If you want to add a deeper flavor, consider browning the butter before using it. This gives the pie a nutty undertone.
- For a crisper crust, you can brush the pie crust with a beaten egg before pre-baking. This helps seal it and prevents sogginess.
- Ensure the pie cools completely before slicing. This helps the filling set properly and makes it easier to cut clean slices.
- Chess pie is delicious on its own, but it can be enhanced with a dollop of whipped cream or a sprinkle of fresh berries on top.
