Chess Pie
- Level: Easy
- Yield: 8 to 10 servings (one 9-inch pie)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 410
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 46
- Dietary Fiber
- 0
- Sugar
- 33
- Protein
- 4
- Cholesterol
- 124
- Sodium
- 181
- Total: 1 hr 35 min (includes cooling time)
- Active: 15 min
Ingredients
Pie:
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
Whipped Cream:
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla paste
Directions
- 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.