Classic Southern Chess Pie
Classic Southern Chess Pie is a timeless Southern dessert with a crisp crust and a rich, custard-like filling that’s sweet, buttery, and lightly caramelized on top. Made with simple pantry staples, this pie is a staple at family gatherings, holidays, and Sunday dinners.
Ingredients: 1 unbaked 9-inch pie crust, 1½ cups granulated sugar, ½ cup unsalted butter melted and slightly cooled, 4 large eggs room temperature, 1 tablespoon cornmeal, 1 tablespoon all-purpose flour, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
To prepare the pie, preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate and set aside.
In a large mixing bowl, whisk together the sugar and melted butter until smooth. Add the eggs one at a time, whisking well after each addition.
Stir in the cornmeal, flour, vinegar, vanilla extract, and salt until fully combined and smooth.
Pour the filling into the prepared pie crust. Place the pie on the center rack of the oven and bake for 45–55 minutes, or until the filling is set and the top is lightly golden. The center should jiggle slightly but not be liquid.
Remove the pie from the oven and allow it to cool completely before slicing. Serve at room temperature or chilled.