Go Back

Lemon Chess Pie

Chess pie is a popular dessert in the American South that originated from England. It is a custard style pie with a crisp browned topping.
Print Recipe Pin Recipe

Ingredients
  

  • 1 prepared pie crust, unbaked
  • ½ cup salted butter, diced into 1 tbsp. pieces
  • 1-¼ cups granulated sugar
  • 2 tbsp. cornmeal
  • 1 tbsp. all-purpose flour
  • ¼ tsp. salt
  • ⅓ cup whole milk
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract
  • 4 large eggs

Instructions
 

  • Roll pie crust out about 12-inches; roll up around rolling pin and transfer to a standard pie plate.
  • Unroll and shape into pie plate and decorate edges as desired.
  • Place in the refrigerator and chill until crust is firm; at least 1 hour.
  • Using a medium skillet, over medium heat, melt the butter.
  • Allow to cook; stirring frequently until it has a nutty aroma and has browned (careful not to burn it - it should be an amber brown).
  • Pour into a dish and allow to cool 1 hour.
  • Place a baking sheet in the oven and pre-heat the oven to 350°F.
  • In a small mixing bowl, beat the eggs lightly to blend.
  • In a separate mixing bowl, whisk together granulated sugar, cornmeal, flour and salt.
  • Pour in browned butter, milk, vinegar and vanilla to sugar mixture and blend.
  • Add eggs and mix until well combined.
  • Pour into a prepared crust; place on a baking sheet; place in the pre-heated oven and until edges are set but center just wiggles slightly; about 45 - 55 minutes.
  • Remove from the oven; transfer to a wire rack to cool 30 minutes before slicing and serving.
  • Unused pie should be stored in the refrigerator.