Grandmother’s Chess Pie Recipe

Do you like custard pie? If you do, you will also love this grandmother’s chess pie recipe by Paula Deen. Both pies have a custard filling, the only difference between the two is the added cornmeal on the chess pie. It is definitely a classic dessert that is perfect for any celebration. You’ll taste the citrusy flavors of lemon and the crispy sweet browned topping of this irresistible treat. This is very easy to make and just needs a few ingredients from your pantry. If you have never tried one of these, now is the right time to make it at home. Watch the video below for the full instructions.

Ingredients:

• 1/2 package (15 oz) refrigerated pie crust (1 crust)
• 5 large eggs
• 2 tablespoons of water
• 1 tablespoon of lemon zest
• 2 cups of sugar
• 1/2 cup of softened butter (unsalted)
• 2 tablespoons of self-rising flour
• 2 teaspoons of cornmeal
• 1 teaspoon of vanilla

For garnish:

• powdered sugar
• raspberries

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Instructions:

Step 1:

Preheat the oven to 325 degrees F.

Step 2:

Sprinkle some flour on your work surface, then unroll the pie crust. Roll the pastry into a 12-inch circle. Place in a 9-inch pie plate and press, folding edges under and crimping edges. To make it easier and faster, you can use the tines of the fork or the butt of the butter knife.

Step 3:

Put 3 eggs in a medium bowl, then whisk until combined. Once done, stir in the water, vanilla and zests. Set aside.

Step 4:

Get a large bowl and combine sugar, butter, flour, and cornmeal. Using an electric mixer, beat the mixture at low speed until smooth. Then add the egg mixture. Beat well to combine.

Step 5:

Pour the mixture into the unbaked pie shell. Place inside the oven and bake for 45 minutes or until the center is set. Let it cool for 1 hour, then cut into wedges to serve. Garnish with powdered sugar and fresh raspberries.

Grandmother’s Chess Pie Recipe