Chess Pie
This old-fashioned chess pie is my grandma’s nearly 100-year-old recipe. Made with simple pantry ingredients, including cornmeal and vinegar, it has a rich, buttery custard filling and a signature golden-brown top.
Ingredients
- ½ cup melted butter (1 stick)
- 1 cup sugar
- 1 tbsp. cornmeal
- 1 tsp. vinegar
- 1 tsp. vanilla
- 5 tbsp. milk
- 3 whole eggs
- 1 unbaked pie shell
Instructions
- Preheat oven to 350°.
- Melt the butter and cool it slightly, then whisk together the remaining ingredients in the order listed, except for the pie shell.
- Pour the filling into the unbaked pie shell.
- Bake for 35 to 40 minutes, or until the filling is set and the top is golden brown.
- Allow the pie to cool before slicing so the filling has time to fully set.