Recipe courtesy of Jeff Mauro

Chess Pie

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 8 to 10 servings (one 9-inch pie)
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Whipped Cream:


  1. For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
  2. In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
  3. Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
  4. For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
  5. Slice the pie and serve with a dollop of whipped cream.

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