This pie was delicious and so easy! The only tricky part is blind-baking the crust, which requires a little experience (just make sure the aluminum foil is completely pressed against the crust to prevent it shrinking). My 7-year-old made the filling (with my supervision), and really she didn't need much help at all. We made the coconut version, which was really good. If I make the coconut one again, I will use unsweetened coconut, since the pie is already very sweet and sweetened flaked coconut made it just shy of cloying. But our friends loved it, my daughter was very proud, and it tasted just as a southern chess pie should (said this Georgia native!)
Classic Chess Pie
This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version version is made easy with the use of refrigerated pie crusts.
- 1/2 (15-ounce) package refrigerated piecrusts
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, melted
- 1/4 cup milk
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 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 or 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.
- Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.
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