Serve up this Southern classic chess pie to friends and family alike!
If youve never heard of chess pie before, dont worry, you havent been living in the dark.
Youve just grown up outside of the South, where chess pie is ubiquitous.
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Make a chess pie.
Heres the recipe, and I was hooked.
Ive been making the classic pie ever since.
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In fact, chess pie was actually one of the first recipes that put my blog on the map.
What Is Chess Pie?
It is an egg custard-based sugar pie, with the addition of a little bit of vinegar and cornmeal.
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Where Does the Name Chess Pie Come From?
There are many theories about where the name originated.
Its jes pie, was her frustrated answer, which eventually morphed into, Its chess pie.
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Whats the Best Cornmeal for Chess Pie?
How to Make a Chess Pie
Chess pie is a simple, easy recipe.
However, there are a few tips and tricks that will help you make an even better chess pie.
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Can You Make This Pie Ahead of Time?
The high amount of sugar in this pie means it will keep well.
Bring the pie to room temperature by placing it on the counter for two hours before serving.
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How To Freeze Chess Pie
Chess pie does freeze well.
Once frozen, just take as many slices as you need!
The cornmeal in the filling is key to making it a chess pie and not a regular custard pie.
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Pulse a couple of times to blend.
Add the cubed butter.
Pulse 5 or 6 times, until the butter has been broken down into pea-sized pieces.
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If the mixture is too dry, add the additional 1 tablespoon of water.
The dough should stick together when pressed, and not fall apart.
Wrap tightly with the plastic wrap and chill in the refrigerator for 1 hour or overnight.
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Place it back in the fridge for 15 minutes.
While the crust is chilling, preheat the oven to 425F.
Once the crust has chilled, prick the bottom of the crust with a fork.
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Place a piece of parchment paper over the cold pie crust.
confirm you have enough hanging over the sides to easily remove it later.
Pour ceramic pie weights, dry beans, uncooked rice or pennies over the parchment-lined crust.
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Bake the pie crust for 5 minutes.
Remove the parchment paper lifting the weights in it and transfer to a heatproof bowl or towel to cool.
Dont worry if the crust doesnt look completely baked through.
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Remove from the oven.
Set aside to cool slightly.
Reduce the oven to 350F.
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Into a large bowl add the eggs and salt.
Using a fork, beat the eggs with the salt until uniform in color but dont overbeat.
You dont want it to become too foamy, just enough to blend the egg whites and yolks.
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Mix with a balloon whisk until all the ingredients are blended.
Pour the filling into the crust and then carefully place the pie into the oven.
Bake for 45 to 50 minutes or until the center of the pie no longer wobbles.
Check the pie after 30 minutes of baking.
If the crust is starting to brown too much, cover the crust with aluminum foil to prevent burning.
Remove the pie from the oven and let the pie cool completely to room temperature before serving.
