Recipe: Chess Pie from “United States of Pie” - WFSB 3 Connecticut

Recipe: Chess Pie from “United States of Pie”

Chess Pie


Dough for a single-crusted pie (or prepared pie crust)
4 eggs
1¼ cups sugar
4 tablespoons butter, melted
1 tablespoon corn meal
1 tablespoon flour
⅓ cup buttermilk
1½ vanilla extract
½ teaspoon salt


Preheat the oven to 350°.

On a well-floured surface, roll out the dough until it is about 1/8 of an inch thick, and will fit a 9-inch pie plate. Trim the sides of dough to leave a one-inch overhang.  Fold the dough under, and then decoratively crimp the perimeter.  Return pie shell to the refrigerator to chill until filling is ready. (Skip this step if using prepared pie crust)

In a medium-sized bowl, beat eggs until frothy. Add the sugar, butter, cornmeal, flour, buttermilk, vanilla, and salt, beating well after each addition.  Filling should be fairly smooth upon completion.

Remove pie shell from the refrigerator. Pour filling into shell and bake for approximately 40 minutes, until center of the pie is almost set. Pie should still have a jiggle to it, and will set more upon cooling. Remove from oven, and cool to room temperature before enjoying.