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A period dish

Chess Pie

A simple southern custard pie of sugar, butter, eggs, and a little cornmeal.

Serves 8

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.

Ingredients

Dairy & Eggs

  • 1/2 cup butter
  • 3 eggs

Bakery

  • 1 pie crust

Oils & Vinegars

  • 1 tbsp vinegar

Pantry / Durable

  • 1 1/2 cup sugar
  • 1 tbsp cornmeal
  • 1 tsp vanilla

Method

  1. Cream the butter and sugar until pale and smooth.

  2. Beat in the eggs one at a time, then add the cornmeal, vinegar, and vanilla.

  3. Pour the filling into the pastry shell.

  4. Bake until the top is golden and the center is just set, with a slight wobble.

  5. Cool before slicing; the filling will firm as it sits.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

The orator's opposition · Richmond, Virginia

The general's table at Mount Vernon · Mount Vernon, Virginia