Chess Pie

Chess Pie

This classic southern pie is as delicious as it is nostalgic. Simple, sweet and easy to put together, it’s the perfect treat for anyone with a sweet tooth and a staple at Lowcountry holiday gatherings.


Piecrust for one crust pie

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 pie plate, fold edges under, and crimp. Bake at 425° for 4 to 5 minutes, using pie weights (or dried beans) in aluminum foil-lined crust. Remove weights and foil; bake 2 more minutes or until golden. Cool.

Stir together next 8 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.