Chess Pie
This Chess Pie recipe is easy to make, and incredibly delicious. You will swoon over the buttery smooth texture.
Servings: 10 servings
Ingredients
- 1 pie dough homemade or store-bought
- 2 tablespoons cornmeal (17.25 grams)
- 1 tablespoon flour (7.5 grams)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted, slightly cooled (113 grams)
- 2 cups granulated sugar (396 grams)
- 1/4 cup milk room temperature (56.75 grams)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 4 large eggs room temperature, beaten
- powdered sugar
Instructions
- Roll out the pie dough and line a 9-inch pie plate with it. Trim the edges, and then crimp them. Cover with plastic wrap. Refrigerate for 30 minutes.1 pie dough
- Preheat your oven to 425 degrees Fahrenheit.
- Line the pie dough with parchment paper. Fill with pie weights and push to the edges. (I like to use 2 pounds.) Bake for 15 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit.
- In a small bowl, whisk together the cornmeal, flour, and salt.2 tablespoons cornmeal, 1 tablespoon flour, 1/4 teaspoon salt
- In a large bowl, whisk together the melted butter, sugar, milk, lemon juice, vanilla, and eggs. Fold in the dry ingredients. Pour the batter into the pre-baked pie crust.1/2 cup unsalted butter, 2 cups granulated sugar, 1/4 cup milk, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 4 large eggs
- Add a pie shield to the pie crust. Bake for 50 to 55 minutes until the pie has set in the middle.
- Allow it to cool completely, and top with powdered sugar.powdered sugar