Simple Southern Chess Pie

If you want a super easy dessert to make that requires very few ingredients this is the pie for you. With only few ingredients and a pie crust you can whip up this Southern pie in no time. Throw it in the oven and watch it turn into a beautiful golden brown with a slightly crispy top and buttery filling.

There are not many steps to this recipe which I love. No skill is needed to bake this pie and chances are you have most of the ingredients on hand already. It would be a great pie to make for the holidays or for any family gathering. Its so buttery with that little crunchy top on it I think everyone would love it.

Why You Will Love This Recipe

First I love that the top of this pie gets slightly crispy. While the middle of the pie will remain soft and creamy. It is sweet and buttery and tastes amazing when its cooled down. If you are someone who loves traditional southern pies this is one to try.

Also when it comes to clean up there is almost none! You will only need one bowl and whisk to make this pie. There are no messes and nothing sitting in the sink that needs cleaned. Which is always a plus when its holiday season and you have a bunch of things you need to clean.

What You Will Need

All you will need to make this simple Southern pie are a few pantry staples: an unbaked pie crust, sugar, eggs, melted butter, a touch of cornmeal or flour for structure, vanilla, and a splash of vinegar or lemon juice to balance the sweetness.

Butter

I prefer to use salted butter for this recipe. The butter will give your pie that buttery taste and having it salted adds just a little bit of salt to your filling. You will want to melt your butter and allow it to cool a little before adding it to your eggs. If you only have unsalted butter that is fine as well just add a pinch of salt to your filling.

Sugar

Just your typical white sugar is what you will need for this recipe. As you can imagine this pie is pretty sweet so you will want to make sure you measure out your sugar. Be sure to whisk your eggs and sugar together until its all mixed in.

Eggs

Your eggs will help create that softness in the middle of your pie. I like to use eggs that are at room temperature because they will mix better with your melted butter. If your eggs are cold just let them sit out for about 30 minutes before you begin.

Cornmeal/Flour:

Thickens the custard and gives it the signature chess pie texture.

Vanilla & Vinegar:

Cuts through the intense sweetness of the 2 cups of sugar..

How To Make It

There are not many instructions to follow for this recipe. It takes a couple of minutes to prepare your filling and then you can throw it in the oven.

Pie Crust

Preheat your oven to 350 degrees. Take your unbaked pie crust and line it in your 9 inch pie pan. Use your fingers or a fork to press the crust down. I normally use the store bought crust but homemade is fine too.

Mix Together Eggs and Sugar

In a large bowl, whisk your eggs and sugar together until well mixed. Stir in the cornmeal (or flour), vanilla extract, and vinegar until fully incorporated. You want to make sure your eggs and sugar are completely combined before you add your butter.

Add Butter

Add your melted butter that has slightly cooled to your egg mixture. Stir together until its all mixed. You are now ready to add your filling to your pie crust.

Bake Your Pie

Add your filling to your pie crust and place it in the oven. Allow your pie to bake for 45 to 50 minutes or until the top has turned golden brown and the middle is slightly set. It will jiggle a little in the middle when you shake your pan thats perfectly normal. It will firm up once its cooled.

Allow To Cool

Remove your pie from the oven and place it on a wire rack to cool. You will want to let it cool for at least 2 hours. I know its hard to wait when it smells so good but trust me on this one! Your filling will firm up once its cooled. Cut into your pie and enjoy.

Tips

• Place your pie on a baking sheet in your oven. I like to place it in the lower third of my oven this allows the crust to bake better. Just be careful when handling the baking sheet it will be hot.
• While your pie is baking check to see if the edges are browning. If they are cover the edges with tin foil or a pie shield. This will allow your filling to finish cooking and keep your crust from over baking.
• As mentioned before make sure you allow your pie to cool. I know I said this before but its probably the hardest part of this recipe. When you remove your pie from the oven your filling will still be a bit soft. If you cut into your pie too early it will be very liquidy.

Storing Your Chess Pie

• Store: Cover your pie with plastic wrap or place it in an airtight container. Refrigerate for up to 4 days.
• Freeze: Allow your pie to cool and wrap with plastic wrap. Then wrap in aluminum foil and place in your freezer for up to 2 months. When you are ready to eat it thaw it in the fridge overnight.
• Reheat: Chess pie is great served cold or at room temp. If you do want to warm it up just place your slice in the microwave for 10 seconds. Do not over heat your slice as it will become too soft.

Serve With

This chess pie is great by itself but here are a few ideas to serve with your pie.

• Whipped Cream: Top your slice with some homemade whipped cream. You can add a little vanilla to your whipped cream as well.
• Fresh Fruit: Some strawberries or raspberries are amazing with this pie.
• Coffee: Have a cup of coffee or black tea with your pie.
• Ice Cream: Warm your slice up and top with vanilla ice cream.

FAQs

Can I Use a Frozen Pie Crust?

Yes you can use a frozen pie crust for this recipe. Just make sure its deep dish and you can pour your filling straight onto the frozen crust. Unless instructed to thaw on the packaging. Your pie may take longer to bake if using a frozen crust. Check the middle of your pie to make sure its done.

Why Is My Pie Liquid in the Middle?

If your pie is liquid in the middle its probably not baked long enough. Depending on your oven and pie pan your baking time may vary. Try baking your pie for another 10 to 15 minutes. Just make sure to check on it every few minutes. Again the middle will jiggle but should not look liquid when you shake your pan. Also remember it will firm up once it cools.