Today, I made this Southern classic dessert in honor of pi-day (or Π-day, if you prefer!). Chess pie, so sweet and so moist, and also beautiful with its light golden color. This worldwide holiday is fantastic, because we get to eat wonderful sweets (or even a savory pizza pie) in honor of a boring math constant! What better way to celebrate pi-day than by stuffing your face with Chess pie? But, if you choose to mix in a little math, try this.
½ package refrigerated pie crust
2 cups of sugar
2 tablespoons of cornmeal
1 tablespoon of all-purpose flour
Pinch of salt
4 ounces of unsalted butter, melted
¼ cup of milk
1 tablespoon of apple cider vinegar
½ teaspoon of vanilla extract
4 large eggs, lightly beaten
Preheat oven to 425 degrees Fahrenheit.
Fit pie crust into a 9-inch pie plate according to package instructions, fold the edges under and crimp. Line the crust with parchment paper and fill with pie weights or dried beans. Bake pie crust until just set, for 4 to 5 minutes.
Remove from the oven and remove beans and parchment paper. Return pie to the oven and continue baking for 2 more minutes, or until golden.
Reduce temperature to 350 degrees Fahrenheit.
In a large mixing bowl mix sugar, cornmeal, flour, salt butter, milk, vinegar, and vanilla until combined. Mix in eggs.
Pour filling into pie plate, and bake for 50 to 55 minutes.
After 10 minutes of baking, protect the edges of the pie from burning with aluminum foil.
Cool completely before serving.
Recipe is inspired by “Southern Living” magazine, “Best Southern Desserts” from 2016.
This recipe will make 1 9-inch pie (about 8 servings).
Prep time about 20 minutes.
Bake time 50 to 55 minutes.
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