I’m a pie girl through and through, but a lot of pies seem to be relegated to just one holiday (I’d like a word with whoever says pumpkin pie is just for Thanksgiving). This chess pie has a wonderful texture and flavor, and it’s versatile enough to serve any time of the year. Made with basic pantry staple ingredients (no seasonal produce here!), I love to make this pie at every opportunity.
How to Store and Reheat
Store leftover chess pie whole or cut into individual slices tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator, then let come to room temperature before serving.
Serving Suggestions
I love serving slices of this chess pie with whipped cream or my favorite red velvet ice cream! It’s also great with a dollop of lemon curd for a little extra tang!
How to Make Chess Pie Step by Step
Mix the Filling: Preheat the oven to 350°F. Roll out a 9-inch pie crust and transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. In a large bowl, whisk together ½ cup of melted salted butter, 1⅓ cups of granulated sugar, 2 tablespoons of cornmeal, 1 tablespoon of all-purpose flour, 1 tablespoon of white vinegar, and 1 teaspoon of pure vanilla extract. Lightly beat 4 large eggs with ½ cup of milk. Then, add to the mixture in the bowl, and whisk to combine. Fill the Crust: Pour the filling into the pie crust. Bake the Pie: Bake for 45-50 minutes until the filling is set around the edges but slightly jiggly in the middle. Check the pie halfway through and cover the crust edges with tin foil if it’s getting too browned. Top and Serve: Let the pie cool for at least 20 minutes. Sift powdered sugar over the top before serving.
