Chess Pie
A slice of this old-fashioned southern dessert feels like a warm hug—rich with eggs, sugar, and a buttery crust. Chess Pie isn’t just a sweet treat; it’s the kind of classic recipe you’ll revisit for decades.
Ingredients
- 9-inch pre-rolled pie crust
- 1 3/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 1/4 cup unsalted butter melted and slightly cooled
- 2 tablespoons whole milk or buttermilk for tangy depth
- 1 teaspoon pure vanilla extract Madagascar gives the richest aroma
- 1 teaspoon white vinegar optional for subtle brightness
Instructions
- Preheat the oven to 350°F. Let the pie crust sit out for 10–15 minutes to relax and prevent shrinking when baking.
- In a large bowl, whisk together sugar, flour, and salt until well blended for a smooth filling.
- Whisk eggs until foamy in a separate bowl to lighten the texture.
- Gently melt butter and mix with milk, being careful not to scramble the eggs.
- Gradually add the egg mixture to the sugar mix, then stir in melted butter, milk, vanilla, and vinegar until glossy.
- Pour the filling into the unbaked crust, being careful not to disturb the edges.
- Bake for 45–50 minutes, rotating the pan at 30 minutes. Look for a slight jiggle in the center, which firms as it cools.
- Remove the pie from the oven and let it cool for at least 2 hours so the filling sets.
- For neat slices, chill the pie for another hour before serving. Alternatively, serve warm with whipped cream.
- Slice the pie with a thin, sharp knife and enjoy the sweet, tangy, buttery bliss.
Notes
For longer storage, wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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