Rating: 5 stars
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If you've got baking staples in your kitchen, then you probably have everything you need for a 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 is made easy with the use of refrigerated pie crusts.

Recipe by Southern Living March 2000

Gallery

Credit: Jen Causey; Food Styling: Tori Cox and Gordon Sawyer; Prop Styling: Audrey Davis

Recipe Summary

Yield:
1 (9-inch) pie
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Ingredients

Ingredient Checklist

Directions

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

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  • 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. If desired, garnish with powdered sugar. 

  • 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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