Recipe courtesy of Tanya Holland

Chess Pie

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  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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8 ounces sweet unsalted butter

2 cups sugar

7 egg yolks, beaten

1 1/2 teaspoons vanilla extract

1/2 cup heavy cream

2 tablespoons cornmeal

Pie Crust, recipe follows

Pie Crust:

1 cup flour

4 ounces butter

Pinch salt

3 to 6 tablespoons ice water


  1. Preheat oven to 350 degrees F.
  2. Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.

Pie Crust:

  1. Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix.
  2. Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin.
  3. Yield: 8 to 10 servings