Classic Chess Pie
Buttery rich and sugary sweet, chess pie is the ultimate Southern dessert. And it's so easy, a 5-year old could make it.
Servings: 10 slices
- 1 10" unbaked pie crust purchased or homemade
- 3 cups sugar See Notes
- 1/2 cup butter
- 5 eggs lightly beaten - see Notes
- 3 tablespoons cornmeal
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 1 cup milk See Notes
Heat oven to 325°
Combine sugar and butter in large bowl.
Beat at low speed of electric mixer until blended. Mixture will be crumbly. This is ok.
Add eggs, cornmeal, vanilla and salt. Beat on low speed until blended.
Add milk while beating on low speed. Scrape the bowl. Beat a few more seconds to finish blending.
Pour into unbaked pie shell. (Add foil "jacket" if desired.)
Bake at 325° for 1 hour to 1 hour 20 minutes, or until filling is set. Remove foil jacket halfway through to complete browning.
Cool to room temperature before serving.
Refrigerate leftover pie. See Notes.
- Do not be alarmed at the amount of sugar. This is a big pie and calls for larger quantities than standard 9" pies.
- I strongly advise using whole milk in this recipe. The added fat will help the pie keep its shape when cut as well as add additional flavor. If using low-fat, substitute some of it with whipping cream or half and half.
- Use large or extra-large eggs, and don't be alarmed at the quantity required. Again, this is a large pie.
- While this pie kept well in "pie chests" back in the day, I recommend storing leftover pie in the refrigerator.