Classic Southern Chess Pie

Name: Classic Southern Chess Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 unbaked 9-inch pie crust; 1 1/2 cups granulated sugar; 1 tbsp yellow cornmeal; 1 tbsp all-purpose flour; 1/4 tsp salt; 4 large eggs; 1/4 cup buttermilk; 1/2 cup (1 stick) unsalted butter, melted; 1 tbsp white vinegar; 1 tsp vanilla extract

A sunny, sweet cornmeal-and-vinegar custard pie with a slightly grainy filling and caramelized top — old-fashioned Southern pantry baking at its finest.

⏱ Prep 15m🔥 Cook 45m🕒 Total 60m🍽 8 servings

#southern classic#dessert

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Ingredients

1unbaked 9-inch pie crust
1 1/2 cupsgranulated sugar
1 tbspyellow cornmeal
1 tbspall-purpose flour
1/4 tspsalt
4 largeeggs
1/4 cupbuttermilk
1/2 cup (1 stick)unsalted butter, melted
1 tbspwhite vinegar
1 tspvanilla extract

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Method

1
Preheat oven to 350°F. Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill while making the filling.
2
Whisk sugar, cornmeal, flour, and salt together in a large bowl to distribute the cornmeal evenly.
3
Whisk in the eggs one at a time, then whisk in buttermilk, melted butter, vinegar, and vanilla until smooth.
4
Pour the filling into the chilled crust.
5
Bake 40-45 minutes, until the top is golden brown and the center is just set with a slight jiggle — it will firm up as it cools.
6
Cool completely on a wire rack, at least 3 hours, before slicing — the cornmeal is what gives the classic filling its slightly grainy texture and sunny color.