Chess Pie is a staple southern dessert and the recipe my mom taught me was (and still is) my very favorite! With just a few ingredients you’ll end up with one of the most decadent, delicious pies you’ll have ever tasted. A thick, rich and sweeet custard filling sitting on top a flaky pie crust is my idea of heaven—and it’ll be yours, too, after you try a bite.

I know custard can seem a bit intimidating to make, but this pie is really oh so easy! Just mix together the ingredients, pour them into the crust and bake away. Then try to be patient as it cools and sets up. I promise it’s worth it!

 

Ingredients

3 eggs
1 1/2 C sugar-I might try 1 1/4 C next time
1 1/2 Tblsp A/P flour
1 1/2 tsp corn meal
1 tsp white vinegar
1/4 C milk
1 tsp vanilla
1 stick butter (8 Tblsp), melted

Instructions

Beat eggs, add sugar, flour and cornmeal, mix well with spoon or spatula.

Mix in vinegar, milk and vanilla.

Add the butter last, mix well.

Pour into unbaked 9″ pie crust.

Bake at 350 for 50 minutes or until firm in the middle.

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Quick tip: If you don’t have an electric mixer just beat the eggs well with a whisk until pale yellow.

Recipe and image courtesy of Happier Than a Pig in Mud.