Prep 5 mins
Cook 55 mins
This is my Mom's famous Chess Pie. It was always one of the first to sell out at the Church bake sales. Rich and creamy and easy as can be. A dieter's nightmare - but quite the tasty treat.
- 1 9" unbaked pie shell
- 1 cup granulated sugar
- 3⁄4 cup packed light brown sugar
- 1 tablespoon cornmeal
- 5 eggs
- 1⁄3 cup whipping cream
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
- 1⁄2 cup melted butter
- Combine granulated sugar, light brown sugar, and corn meal.
- Beat in eggs one at a time.
- Stir in whipping cream, cider vinegar, vanilla extract, and melted butter.
- Pour into unbaked pie shell.
- Bake on middle rack at 400 F for 10 minutes.
- Lower heat to 325 F and continue baking for 45 minutes more.
Very good. Probably the best chess pie I've made. Of course, it's sweet but I think the mix of brown and white makes it just the right sweetness. I cooked the recommended time and then turned off the oven, opened the door and let the pie sit for about 10 minutes in the oven and it helped it to set perfectly. Thanks for the recipe!
Wonderful! Chess pie has a buttery, caramel sweet filling and this is exactly how it should be. Adding nuts would just not be right! :) My kids devoured this pie in no time but I did manage to get one piece. Used half and half instead of whipping cream cause whipping cream was not available. Thanks to you and your mom for sharing the recipe! Made for PAC Fall 2008.
I got this exact recipe from a cookbook I own called "A Love Affair with Southern Cooking" by Jean Anderson. The recipe is originally from Kentucky's Talbott Tavern in Bardstown and dates back to 1779. I made it (in a homemade crust) and brought it to a Pi day celebration and it was a huge hit. Not overly sweet, beautifully custardy and looks beautiful with the cornmeal rising to the top and toasting. Delicious.