Chess pie recipes appeared in American cookbooks during the mid-18th century and originates from England. It’s a luscious custard filling of buttermilk, sugar, and eggs. This is my aunt Eunice recipe. It was passed down to her by her grandmother.
Serves 8 | Prep time 5 minutes | Cook time 50-55 minutes
1 baked 9-inch plain pie crust
Powdered sugar, for garnish
For the filling
2 cups sugar
2 tablespoons cornmeal
1 tablespoon flour
¼ teaspoon salt
½ cup butter or margarine, melted
¼ cup milk
1 tablespoon white vinegar
½ teaspoon vanilla extract
4 eggs, well beaten
Preheat the oven to 350°F. In a bowl, combine the ingredients for the filling EXCEPT the eggs, whisking until well blended.
Stir in the eggs and stir to combine well.
Pour the mixture into the pie shell and place it in the oven.
After 10-15 minutes of baking, wrap the edges with aluminum foil and continue baking for 40-45 minutes.
Allow the pie to cool completely, then sift powdered sugar over the top if desired, and serve.