Chess Pie

• 1 unbaked 9-inch pie crust
• 2 cups granulated sugar
• 6 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, whisk together sugar, flour, vanilla, and salt.
3. 3 Add eggs one at a time, whisking well after each addition.
4. 4 Gradually whisk in melted butter and milk until smooth.
5. 5 Pour filling into the unbaked pie crust.
6. 6 Bake for 45 minutes or until the center is set.
7. 7 Cool completely before slicing and serving.

Equipment

• 9-inch pie dish
• Whisk
• Mixing bowl

Variations

• Add a splash of bourbon or lemon juice for a unique twist.

Substitutions

• Use almond milk for a dairy-free option, though the texture may vary.

Pairings

• Perfect alongside a strong black coffee or a hot cup of tea.

Nutrition

Tips

• For a flaky crust, chill your pie crust before adding the filling.
• The pie will continue to set as it cools, so resist the urge to dig in right out of the oven!

Storage

Store Chess Pie in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: This pie does not freeze well due to its custard-like filling.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.

FAQ