Name: Chess Pie
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 8 to 10 servings (one 9-inch pie)
Ingredients: One 9-inch deep-dish pie shell, blind baked according to package directions and cooled; 1 1/2 cups granulated sugar; 4 large eggs; 1 stick (8 tablespoons) unsalted butter, melted; 1/3 cup whole milk; 1 tablespoon all-purpose flour; 1 tablespoon finely ground yellow cornmeal; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 3/4 cup heavy cream; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla paste

Directions

Watch how to make this recipe.

For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
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.
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
For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
Slice the pie and serve with a dollop of whipped cream.

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