Chess Pie Recipe

Name: Chess Pie Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 pie dough; 4 large eggs; 1½ cups granulated sugar ((300g)); ½ cup unsalted butter (melted (113g/ 1 stick)); ¼ cup whole milk ((80mL)); 3 tablespoons yellow cornmeal; 1 tablespoon all-purpose flour; 1 tablespoon white or cider vinegar; 2 teaspoons vanilla extract

Prep 10 min Cook 1 hr 5 min Serves 8 Source

Ingredients

1 pie dough
4 large eggs
1½ cups granulated sugar ((300g))
½ cup unsalted butter (melted (113g/ 1 stick))
¼ cup whole milk ((80mL))
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
1 tablespoon white or cider vinegar
2 teaspoons vanilla extract

Steps

1
On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under and crimp as desired.
2
Freeze for 30 minutes.
3
While freezing the crust, preheat the oven to 425F. Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.
4
Bake for 15 minutes until the edges are turning golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.
5
Reduce oven temperature to 350F.
6
In a large bowl, add the eggs and beat until well blended. Add the sugar, butter, milk, cornmeal, flour, vinegar, and vanilla. Whisk until combined. Pour into the blind-baked crust.
7
Bake for 45 minutes, rotating the sheet pan halfway through, or until the filling is puffed, golden brown, and doesn’t wobble when the pan is gently shaken. Let cool completely on a wire rack before slicing. Dust with powdered sugar if desired. Refrigerate any leftovers for up to 4 days.