This Old Fashioned Chess Pie recipe is one of my favorites! It’s gooey, buttery flavor is very sweet and rich. and is the perfect sweet ending to any holiday meal or special occasion.
- 1 refrigerated pie crusts (or use your favorite pie crust recipe)
- 2 cups sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, melted
- 1/4 cup milk
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 4 large eggs lightly beaten
- Add pie crust into a 9-inch pie plate and prepare following package instructions- you will need to pre-bake the pie crust.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
- Bake at 350° for 50 to 55 minutes, cover the edges of the pie crust with foil after about 10 minutes to prevent the crust from burning. (Just don’t cover the entire pie, because it might stick to the center of the pie and ruin the pretty golden brown crispy top of the pie. Yes, I know this from experience…)
- Cool completely on a wire rack. (2 to 4 hours)
- refrigerate until ready to serve.
For a Toasted Coconut Chess Pie:
- Preheat oven to 400 degrees and spread 1 cup of coconut evenly out on a cookie sheet. Place the coconut in the oven and keep your eye on it. As it starts to toast to a pretty golden brown, you will want to stir the coconut around 2 or 3 times until most of the coconut is evenly toasted.
- Prepare pie as directed above; stir in 1 cup toasted flaked coconut before pouring into pie crust. Bake as directed above.
- Serving Size: 1 slice
- Calories: 448
- Fat: 21
- Carbohydrates: 65
- Protein: 5
Keywords: dessert, pie