Posted October 31, 2023 by: Admin #Kitchen

Give your taste buds a slice of Southern comfort with this classic chess pie recipe.

With its sweet and creamy filling and perfectly flaky crust, this dessert is sure to delight anyone fortunate enough to taste it.

For those unfamiliar with this classic Southern dessert, chess pie is a kind of custard pie with a deliciously crisp top and a buttery, flaky crust.

But don’t be fooled by its simplicity; this pie is a true work of art.

Whether you’re a homesick Southerner in search of a taste of home or an adventurous food lover eager to expand your culinary horizons, this classic chess pie recipe is an absolute must-try. Indulge in a slice and savor every bite of this decadent delight.

What is Chess Pie?

Chess pie is a popular Southern dessert with a sweet custard filling and a golden, flaky crust. The filling combines evaporated milk or buttermilk with eggs, butter, sugar, and vinegar. It’s baked in a simple pie crust until the whole thing forms a thin, crispy layer on top (like a brownie).

The filling doesn’t require a separate procedure.

You simply mix cornmeal into the custard filling, and it rises and forms a crust during the pie’s baking.

The idea is to use simple and readily available ingredients to make a delectable dessert.

Luckily, the idea has been beautifully executed.

Chess pie is extremely sweet, so be forewarned!

Why is it called Chess Pie?

No one is certain.

But some suggest that the term is a corruption of “cheese pie,” which somehow became “chess pie” with a Southern twist.

I’ve heard it originated from a conversation between a baker and her family, who kept asking her what kind of pie she was making.

She would reply, “It’s just pie.”

Another theory suggests that the name is derived from the “pie chest,” a piece of furniture used by Southerners to cool and store pies.

Fortunately, it doesn’t really matter. The taste of the pie speaks for itself.

Ingredients

This is one of the easiest pies you’ll ever make. And if you have a pre-made pie crust, the rest comes together in a snap.

Butter

It makes the custard filling rich and creamy.

Since this pie is on the sweeter side, I prefer using salted butter to balance the flavors. But it’s up to you.

Brown Sugar and White Sugar

Let me warn you again: chess pie is very sweet. So much so that you’ll need two full cups of sugar for this recipe!

Most recipes use granulated white sugar, but I like to use a combination of white and brown sugars.

Brown sugar contains molasses, which gives the custard a deep, caramelized flavor. It also adds moisture to the custard.

Eggs

It’s not custard without eggs, after all! They’ll bring rich flavor and bind the filling’s ingredients together.

For extra richness, I add an extra egg yolk to the recipe.

Buttermilk

Many recipes call for evaporated milk, which adds even more sweetness to the mix.

But I recommend using buttermilk because that added tang helps balance all the sugar in the mix.

If you don’t have buttermilk on hand, simply mix a tablespoon of vinegar or lemon juice with a cup of milk and let it sit for 5 minutes (or until it curdles).

Cornmeal

This is what sets chess pie apart from other custard-filled desserts.

As the pie bakes, the cornmeal in the filling rises to the top, creating a thin, golden, and crumbly crust.

Any type of cornmeal will work, but the most common choice is stone-ground.

You can also use white cornmeal if you don’t like the corn flavor as much. White cornmeal has a more subtle corn flavor than other types.

Vinegar

Just a small touch to give the sweet pie a bit of tangy flavor contrast.

Pie Crust

While you’ll get the best results using a fresh homemade pie crust, no one will judge you if you opt for a store-bought one.

Your chess pie will still be excellent, no matter what.

Preparation and Freezing Instructions

Believe it or not, you can prepare this pie in advance. But I don’t recommend doing so and baking it more than a day in advance.

How to Prepare Chess Pie

The best way to prepare chess pie is to make the custard filling 1-2 days ahead.

Follow the recipe, then strain the custard into an airtight container and refrigerate it.

When you’re ready to bake, let the chilled filling come to room temperature for about 30 minutes.

Then, pour the filling into the pie crust and bake as directed.

How to Store Chess Pie

Chess pie tastes best on the day it’s made. Prepare it, bake it, chill it, and serve.

That said, it will keep well in the refrigerator for 2-3 days. Just make sure it’s completely cool and well covered.

However, because the filling is moist, moisture will start to seep into the crust. So it won’t taste as fresh after two days.

That’s why I don’t suggest making this pie ahead for a party

or gathering. Instead, make it on the morning of.

How to Freeze Chess Pie

Because chess pie is sugar-filled, it has a relatively long shelf life – even longer if you freeze it.

To freeze chess pie, cover the cold pie with plastic wrap and aluminum foil. Then, place it in the freezer for up to 2 months.

You can freeze the whole pie or slice it and wrap the individual slices. I highly recommend the second option if your plan is to consume the pie a few slices at a time.

When you’re ready for a slice, let it thaw overnight in the refrigerator and reheat it in the oven for 15-20 minutes at 300 degrees Fahrenheit.

Pro tip: If you already know you’ll be freezing the pie, bake it in a disposable aluminum pie tin. That way, your lovely pie dish won’t get stuck in the freezer.

Tips for the Best Chess Pie

Baking chess pie is fairly simple. But the custard filling can sometimes have a mind of its own.

So, here are some tips to ensure your chess pie turns out perfectly:

– Keep a close eye on the pie as it bakes. Many older ovens run either too hot or too cold, so the pie can burn quickly or simply not bake properly.

– Get an oven thermometer to ensure the temperature is accurate.

– If your oven runs cold, increase the baking temperature by 10 to 20°F.

– If your oven runs hot, lightly cover the pie with aluminum foil to prevent it from burning.

– I know I’ve mentioned it already, but classic chess pie is incredibly sweet. So consider reducing the amount of sugar. If you’re not a fan of overly sweet desserts like me, use about half the amount.

– Make sure the butter and eggs are at room temperature before baking. This will ensure they mix well and the custard is smooth.

– Let the pie cool completely before slicing. The custard needs heat to thicken and cold to set. So give it at least an hour or two to avoid a runny pie.

Recipe Variations

This recipe is so versatile that with just a few adjustments, you can create a completely different (and equally delicious) dessert:

– Citrus Chess Pie: Add the zest and juice of a lemon or orange.

– Honey Chess Pie: Replace the sugar with honey.

– Chocolate Chess Pie: Incorporate 4 tablespoons of sifted cocoa powder.

– Tropical Chess Pie: Add 1 cup of flaked coconut to the filling and use coconut milk instead of buttermilk.

– Eggnog Chess Pie: Use eggnog instead of buttermilk and add a touch of bourbon.

– No cornmeal on hand? Replace it with ground oats or fine breadcrumbs.

– Top the pie with a dusting of cinnamon or powdered sugar. Just a teaspoon or two will do.

– Add a splash of vanilla. It’s always a good idea when baking sweets. Use pure vanilla extract or paste for the best results.