Chess Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 434
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 58
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 5
- Cholesterol
- 118
- Sodium
- 267
- Total: 3 hr 25 min (plus cooling)
- Active: 30 min
Ingredients
For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
For the Filling:
1 stick unsalted butter, melted
2 cups granulated sugar
3 tablespoons fine yellow cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 cup milk
1 tablespoon distilled white vinegar
1 teaspoon pure vanilla extract
4 large eggs, beaten
Confectioners’ sugar, for dusting
Directions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and pulse until just incorporated. Add the butter and pulse until just combined with some pea-size pieces. Add the cider vinegar and 3 tablespoons ice water and pulse until the dough comes together but is still slightly crumbly. If the mixture seems too dry, add up to 1 more tablespoon ice water, a little at a time. Turn out the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease the dough into a 9-inch pie plate. Trim any overhanging dough, then crimp the edges with your fingers. Refrigerate the crust at least 1 hour before filling and baking.
- Preheat the oven to 350˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until lightly golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until golden brown all over, 10 to 15 more minutes. Let cool while you make the filling.
- Make the filling: Whisk the melted butter, granulated sugar, cornmeal, flour and salt in a large bowl until smooth. Whisk in the milk, white vinegar and vanilla, then whisk in the eggs. Pour into the crust. Bake until lightly browned and the center is set and no longer jiggly, 45 to 55 minutes (tent with foil if the pie is getting too dark). Let cool completely on a rack, then dust with confectioners’ sugar.