Quick Chess Pie
Chess pie is a Southern staple built from pantry basics — butter, sugar, eggs, and a small amount of cornmeal or flour — baked into a sweet, dense custard filling in a buttery crust. This quick version is ready in about 30 minutes and suits both planned gatherings and last-minute dessert needs.
Equipment
- Mixing bowl
- Whisk
- 9-inch Pie pan
- Oven
Ingredients
- 1 cup granulated sugar Preferably organic
- 2 tablespoons cornmeal Fine ground
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ cup butter Melted and slightly cooled
- 3 large eggs Room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract Pure
- 1 9-inch pie crust Pre-baked and cooled
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the sugar, cornmeal, flour, and salt until well combined.
- Stir in the melted butter, followed by the eggs, one at a time. Mix each egg thoroughly before adding the next.
- Add the white vinegar and vanilla extract. Whisk everything together until you have a smooth, homogenous mixture.
- Pour the filling into the pre-baked pie crust.
- Bake in the preheated oven for 25 minutes or until the filling is set and the top is a light golden brown. The center should have a slight jiggle but not be runny.
Notes
Jen’s Tips
- For an extra dimension of flavor, try adding a pinch of fresh nutmeg to the filling mixture.
- You can substitute lemon juice for vinegar for a citrusy twist.
Nutrition
Calories: 354kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 100mgSodium: 293mgPotassium: 64mgFiber: 1gSugar: 25gVitamin A: 456IUCalcium: 19mgIron: 1mg
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