This southern chess pie is one of the easiest pies to make with every day ingredients. Use a store bough crust to make it extra easy or follow along with my perfect homemade crust.
Servings 8 slices
For the crust
- 1-1/2 cup cold butter cubed
- 3 cups flour
- 1 teaspoon salt
- Pinch of white sugar
- 1 large egg beaten
- 5 tablespoons cold water
- 1 tablespoon vinegar
For the filling
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 large eggs lightly beaten
- 1/2 cup melted butter
- 1/4 cup milk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
To make the pie crust
Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs.
Pour in the egg, water, and vinegar and stir until just combined.
Separate into 2 balls of dough and place in freezer bags.Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges. Crimp the edges with your fingers or a fork.Place in the refrigerator until ready to fill.
To make the filling
Preheat oven to 350 degrees.
Add the sugar, cornmeal, flour, cinnamon, and salt to a mixing bowl and stir to combined.
Add the beaten eggs, butter, milk, vinegar, and vanilla to the bowl and whisk well to combine.
Carefully pour the filling into the prepared pie crust.
Bake for 55 minutes or until the center is just slightly jiggly or a tester inserted one inch from the side comes out clean.
Cool for 3 hours before cutting and serving.
Serving: 1slice | Calories: 632kcal | Carbohydrates: 89g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 178mg | Sodium: 615mg | Potassium: 111mg | Fiber: 1g | Sugar: 50g | Vitamin A: 890IU | Calcium: 42mg | Iron: 2.9mg