Classic Chess Pie

chess pie

Last weekend was Mother’s Day and I hope everyone had a great time with their mom. Even though it was her special day, my mom spent Saturday afternoon in the kitchen baking up a new pie recipe: Classic Chess Pie!

One of Matt’s all-time favorite pie recipes is Furr’s Butter Chess Pie. My mom knew that and decided she would take a stab at recreating the Furr’s classic, and according to Matt, succeeded!!

chess pie

For those that don’t know, chess pie is a classic dessert characteristic of the south. Recipes vary, but are generally similar in that they call for a single crust filled with eggs, butter, granulated sugar and vanilla. Not to be confused with buttermilk pie, which is also a traditional pie of the south, chess pie includes cornmeal;  buttermilk pie does not.

I must say, I had never tried a chess pie before, and was extremely impressed! Now one of my most favorite pies of all-time, I’m going to request this classic chess pie for every special occasion.

Did I mention it’s a breeze to make? With a store-bought crust, prep time takes about 5 minutes. The hard part is waiting for the pie to bake! Enjoy.

Classic Chess Pie
Prep time: 
Cook time: 
Total time: 
Recipe from: Southern Living 2000.
Ingredients
  • ½ (15-ounce) package refrigerated pie crusts
  • 2 cups sugar
  • 2 Tbsp. cornmeal
  • 1 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • ½ cup butter, melted
  • ¼ cup milk (we used skim)
  • 1 Tbsp. white vinegar
  • ½ tsp. vanilla extract
  • 4 large eggs, lightly beaten
Instructions
  1. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
  2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
  3. Bake at 425 degrees F for 4-5 minutes. Remove weights and foil; bake 2 minutes more or until golden. Cool.
  4. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
  5. Bake at 350 degrees F. for 50-55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

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