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Chess Pie

Chess Pie
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This classic Southern chess pie is rich, gooey, and topped with a crackly sugar crust. Made with simple pantry ingredients, it’s an easy and irresistible dessert that everyone loves.

Ingredients

Scale
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, melted
  • 4 large eggs
  • 1 tablespoon cornmeal
  • 1 tablespoon all-purpose flour
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 unbaked 9-inch pie crust
  • Powdered sugar, for dusting (optional)
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie dish and set aside.
  2. In a large bowl, whisk together sugar, cornmeal, flour, and salt.
  3. Stir in melted butter until well combined.
  4. Add eggs one at a time, whisking gently after each addition.
  5. Mix in milk, lemon juice, and vanilla extract. Stir until smooth.
  6. Pour the filling into the prepared pie crust and smooth the top.
  7. Bake for 45–50 minutes, until edges are set and center jiggles slightly.
  8. Cool on a wire rack for at least 2 hours before slicing.
  9. Dust with powdered sugar and serve with whipped cream if desired.

Notes

  • Let pie cool completely to set properly before slicing.
  • Use fresh lemon juice for a subtle citrus balance to the sweetness.
  • Store leftovers covered in the fridge for up to 4 days.

Find it online: https://dishmio.com/chess-pie/