Old-Time Chess Pie
This simple combination of eggs, butter, sugar, flour, and vanilla makes a delectable old-school chess pie. Luscious and sweet, it is one of the quickest pies in the Southern baking repertoire, and also one of the most cherished, past and present. If you’re looking for a pie that travels well and wins major praise for minimal effort, this one will suit your purposes well.
Total Timeunder 2 hours
OccasionBuffet, Family Get-together
Taste and Texturebuttery, rich, sweet
Type of Dishdessert, pie
- Pastry for a 9-inch single-crust pie (store-bought or see basic Butter Pie Crust)
- 2 cups sugar
- 2 tablespoons flour
- ½ cup butter, melted
- 4 eggs, beaten well
- ½ teaspoon vanilla extract
Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust and then crimp the edges decoratively.
In a large bowl, combine the sugar and flour, and stir with a fork to mix them well. Add the butter, eggs, and vanilla. Using a fork or a whisk, stir well to combine everything into a smooth, thick filling. Pour the filling into the pie crust.
Place the pie on the bottom shelf of the oven. Bake for 10 minutes. Lower the heat to 350 degrees F, and bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 30 to 40 minutes more.
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
2010 Nancie McDermott