The Perfect Chess Pie Recipe

Southern Living

You can't get more basic than chess pie. Remarkable in its simplicity, timeless in appeal, chess pie is the ultimate pantry pie.

Photo: Jennifer Davick
Photo: Jennifer Davick































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Classic Chess Pie
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1/4 tsp. salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 Tbsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten

Preparation
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes until golden. Cool.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.

Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

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