A flaky pie crust is filled with a creamy custard with a thin crisp top layer.
Homemade Chess Pie
The jury is out on the true origin of the Chess pie, but two theories are that it can be made with whatever’s in the “chest” (pantry) which evolved to be “chess” or it was whipped up by a curious baker and called it “just pie.” Either way, this creamy, dreamy classic is a keeper! Make chess pie up to a day in advance and chill until ready to serve! The rich flavors will just get better! Just mix, fill, and bake! Chess pie is as easy as…well, pie!
Ingredients for Chess Pie
Pie Crust – Use a ready-made pie crust or make this recipe and freeze the second crust for later. Filling – Many chess pie recipes use buttermilk, but few home cooks keep it on hand. This version uses cream and vinegar which bakes and tastes like a buttermilk custard. Even milk can be used instead of cream. Variations – Try using a graham cracker crust, or a cookie crust with Oreo or Nilla Wafers. Add ¼ cup of cocoa in Step 4 to make a chocolate chess pie. Mix in some toasted coconut or lemon juice with a little zest for a tropical chess pie. Toppings – Top chocolate chess pie with some chocolate shavings, cookie crumbs, whipped cream, or powdered sugar. Fresh blueberries, sliced strawberries, and slivered almonds add flavor and visual appeal to Chess pie.
How to Make Chess Pie
PRO TIP: Chess pie is done when the top is crackly and shiny like a brownie.
Storing Chess Pie
For best results, keep leftover Chess pie covered in the refrigerator for up to 4 days. Once the pie is chilled firm, freeze the whole pie or slices in plastic wrap then in zippered bags for up to 3 months. Thaw slices in the fridge or at room temperature until ready to enjoy! Warm slices in the microwave, if desired.
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