📝 About This Recipe
A cornerstone of Southern hospitality, this Chess Pie is a masterclass in pantry-staple alchemy, transforming simple ingredients into a custard-like treasure. It features a signature crackly, sugary top that yields to a silky, buttery filling with a distinct tang from buttermilk and vinegar. This timeless dessert is the perfect balance of intense sweetness and bright acidity, making it a beloved classic for Sunday suppers and holiday tables alike.
🥗 Ingredients
The Crust
- 1 9-inch Single Pie Crust (unbaked, chilled in the pan)
The Filling
- 2 cups Granulated Sugar (superfine works best for a smooth texture)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 4 Large Eggs (at room temperature)
- 1/4 cup Whole Buttermilk (shaken well)
- 1 tablespoon Yellow Cornmeal (fine ground for the classic texture)
- 1 tablespoon All-Purpose Flour (helps stabilize the custard)
- 1 tablespoon White Vinegar (provides the essential tang)
- 1 tablespoon Pure Vanilla Extract (use high quality for best aroma)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
Optional Garnish
- 1 teaspoon Powdered Sugar (for dusting)
- 1/2 cup Fresh Raspberries (to serve on the side)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.
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2
Prepare your 9-inch pie shell by crimping the edges decoratively; keep it in the refrigerator until the moment you are ready to fill it to ensure a flaky crust.
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3
In a large mixing bowl, whisk together the 2 cups of granulated sugar, yellow cornmeal, all-purpose flour, and kosher salt until thoroughly combined.
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4
Add the 4 room-temperature eggs to the dry mixture one at a time, whisking gently after each addition until just incorporated.
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5
Slowly pour in the melted and cooled butter while whisking constantly to prevent the eggs from scrambling.
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6
Stir in the buttermilk, white vinegar, and vanilla extract; mix until the batter is smooth and uniform in color.
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7
Place the chilled pie shell on a rimmed baking sheet—this makes it easier to move and catches any potential drips.
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8
Pour the filling into the pie shell, filling it about 3/4 of the way to the top to allow for a slight rise during baking.
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9
Carefully slide the baking sheet into the oven and bake for 50 to 55 minutes.
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10
At the 30-minute mark, check the crust; if the edges are browning too quickly, tent them loosely with aluminum foil.
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11
The pie is done when the edges are set and puffed, the top is a deep golden brown with a thin crusty layer, and the center has a slight, jello-like jiggle when shaken.
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12
Remove the pie from the oven and place it on a wire cooling rack; let it cool completely for at least 4 hours to allow the custard to set properly.
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13
Once cooled, slice with a sharp knife dipped in hot water for clean, beautiful wedges.
💡 Chef's Tips
Always use room temperature eggs to ensure they emulsify perfectly with the sugar and butter. Don't skip the cornmeal; it provides the structural integrity and the signature 'crunch' of a true Chess Pie. If you don't have buttermilk, you can substitute with a mixture of milk and a squeeze of lemon juice, but the flavor won't be as deep. Avoid over-whisking the filling once the eggs are added; too much air will cause the pie to puff up and then collapse dramatically. Wait until the pie is completely cold before slicing, otherwise the custard may be too soft to hold its shape.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of unsweetened whipped cream to cut through the richness. A side of tart fresh berries like raspberries or blackberries provides a perfect acidic counterpoint. Pair with a strong, dark roast coffee or a glass of cold whole milk. For a holiday twist, serve with a small spoonful of cranberry compote on the side. A light dusting of powdered sugar just before serving adds a beautiful, professional finish.