This rich and sweet Southern Chess Pie is so easy to make with simple ingredients you probably have on hand. It’s a wonderful pie for holiday gatherings!! Make sure you add this one to your holiday baking repertoire!
- 1 stick unsalted butter, melted
- 1 1/2 cups sugar
- 1 1/2 teaspoons cornmeal
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon pure Vanilla extract
- 1 9 inch shallow pie shell, partially blind baked*
- Preheat oven to 450 degrees. Move top oven rack to one position above the middle slot.
- Combine all ingredients in a large bowl. Whisk just until all ingredients are combined.
- Pour into a shallow, partially blind baked, pie shell. Place foil around edges to prevent over browning.
- Place pie on an old cookie sheet and place in oven. Immediately reduce oven temperature to 400 degrees. Bake for 15 minutes and reduce heat to 300 degrees. Bake for an additional 20 minutes or until pie is no longer jiggly in center when gently shaken. Filling will puff up while baking but will deflate when removed from oven.
- * This recipe calls for partially pre-baking (blind baking) the pie crust to ensure doneness of the baked crust. See my post on blind baking under “How To’s”.
- The fresher the eggs, the longer the pie needs to bake to ensure doneness.
- Oven times vary. My pie took 30 minutes after reducing the oven temperature to 300 degrees.
- Serving Size: 8
Keywords: Southern chess pie, pie, chess pie, pie recipes, southern desserts, desserts, southern pies,