Mom's Chess Pie

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Jeremy Pawlowski/Shutterstock
The Editors
8 servings
Andrea White, Indianapolis, Indiana Indiana State Fair, Indi
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This classic Chess Pie recipe is from Andrea White’s mother, Fredia Hankins, who lives in Muncie, Indiana. Andrea has entered Chess Pie in many competitions and always places with her mom’s recipe.

Chess Pie is a custard style pie with a crisp browned topping and especially popular in the South. Why is it called Chess Pie? As one story goes, a Southern gentleman came home one evening and asked his wife, an accomplished but modest cook, what smelled so good. “It’s jes’ pie,” she replied.

Also, try our Chocolate Chess Pie.

1-1/2 cups sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
2 tablespoons flour
1 tablespoon cornmeal
pinch of salt
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon whiskey
pastry for single-crust 9-inch pie

Preheat the oven to 400 degrees F. In a large bowl, cream the sugar and butter and blend in the eggs. Add the milk, flour, cornmeal, salt, vanilla, vinegar, and whiskey, blending well after each addition. Line a 9-inch pie plate with the pastry. Pour the filling into the crust. Bake for 10 minutes. Reduce the temperature to 350 degrees F and bake for about 30 minutes more, or until a knife inserted in the center comes out clean.

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