Chess Pie
cooking.nytimes.com
Serves 8 · 2 of 7 items checked · 4 aisles
Dairy & Eggs
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Bakery
Oils & Vinegars
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Archive recipe
A simple southern custard pie of sugar, butter, eggs, and a little cornmeal.
Chess pie is a southern pantry pie, made when the cupboard held little more than sugar, butter, and eggs. The name may come from a chest for storing, or from the test of a good pie; the result is a sweet, dense custard.
The dish
2 of 7 items checked
cooking.nytimes.com
Serves 8 · 2 of 7 items checked · 4 aisles
Cream the butter and sugar until pale and smooth.
Beat in the eggs one at a time, then add the cornmeal, vinegar, and vanilla.
Pour the filling into the pastry shell.
Bake until the top is golden and the center is just set, with a slight wobble.
Cool before slicing; the filling will firm as it sits.
View a published recipe at NYT Cooking (opens in a new tab)
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