| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings (one 9-inch pie) |
Ingredients
- One 9-inch deep-dish pie shell, blind baked according to package directions and cooled
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/3 cup whole milk
- 1 tablespoon all-purpose flour
- 1 tablespoon finely ground yellow cornmeal
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla paste
Instructions
- For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
- Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
- For the whipped cream: Beat the cream with the confectioners’ sugar and vanilla until soft peaks form. Chill until ready to serve.
- Slice the pie and serve with a dollop of whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 410 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 0 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 124 mg |
| Sodium | 181 mg |
Reviews
Excellent pie recipe! My family loved it! Will be on every Thanksgiving and Christmas menu!
I normally do not like too sweet. I dislike pecan pie. This was quite good. reminded me a bit of pecan pie but not as sweet w/that added custard taste to cut it. Very good. Thank you!
This was absolutely the best Chess Pie I’ve ever made! I would give it more stars if possible:)
(I did not do the whip cream part) Just kept it simple
(I did not do the whip cream part) Just kept it simple
Realized just hours before our family Xmas dinner that we didn’t have a dessert. I remembered seeing and saving Jeff Mauro’s
Chess pie recipe days before and since it looked like it wouldn’t take long to make I rushed to the only market open on Xmas and was able to bake this delicious pie. THANK YOU Jeff for saving our holiday. The pie had a lovely “crust “on top ( sort of like a creme brûlée) and a luscious creamy
Custard center. I will definitely be making this again!❤️❤️❤️
Chess pie recipe days before and since it looked like it wouldn’t take long to make I rushed to the only market open on Xmas and was able to bake this delicious pie. THANK YOU Jeff for saving our holiday. The pie had a lovely “crust “on top ( sort of like a creme brûlée) and a luscious creamy
Custard center. I will definitely be making this again!❤️❤️❤️
Made this pie for Thanksgiving. My guests LOVED IT! Very easy and delicious. One thing I love about this recipe is that the ingredients are pretty much household staples. It has already been requested for Christmas dinner. Thank you!
I made this pie for Thanksgiving. It was delicious!!! I did add a little vanilla extract and more confectioners sugar to the whipped cream than the recipe called for, for sweetness. I will definitely make this again! My family loved it!
Awful!!! Way too sweet
This Chess pie was amazing!! Def a new favorite so good! As is the pumpkin whipped cream
Very good recipe and a super rich pie, the bottom crust was alittle greasy after baking the chess and allowing to completely cool. Next time I’ll try it with half the butter.
So glad to see this fabulous underappreciated southern classic represented! It always means the holidays for me. This is very close to my grandmother’s recipe (though she uses 1 less egg, half the butter, no milk, plus vinegar), but the key is the cornmeal. One thing that is traditional, though – sprinkle some nutmeg over the top before baking. That crunchy top with the whipped cream – pure heaven.