Chess pie, with its rich, creamy custard filling, is a Southern classic. But the traditional recipe often includes cornmeal, which some find alters the texture or taste. This recipe delivers all the delightful decadence of chess pie without the cornmeal, resulting in a smoother, arguably even richer dessert.
Why Omit Cornmeal?
While cornmeal adds a subtle texture and mild corn flavor to traditional chess pie, many bakers prefer a smoother, creamier consistency. Omitting cornmeal simplifies the recipe, requiring fewer ingredients and less prep time. This version emphasizes the pure, buttery sweetness of the filling, letting the rich flavors of brown sugar, butter, and eggs shine.
Ingredients for Cornmeal-Free Chess Pie
This recipe yields one 9-inch pie.
-
Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
- 1/4 cup ice water
-
Filling:
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions: A Step-by-Step Guide
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C) (optional, but recommended for a crispier crust).
Making the Filling:
- Combine sugars and butter: In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth.
- Add eggs and vanilla: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 40-45 minutes, or until the filling is set and lightly golden brown around the edges. The center may still jiggle slightly.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.
Tips for the Perfect Cornmeal-Free Chess Pie
- Use good quality butter: The flavor of the butter significantly impacts the overall taste of the pie.
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness around 40 minutes.
- Let it cool completely: This allows the filling to set properly.
- Serve at room temperature: This enhances the flavor and texture.
Variations to Explore
While this recipe is delicious on its own, feel free to experiment! Consider adding a pinch of cinnamon, nutmeg, or cardamom to the filling for a warm spice note. A sprinkle of sea salt on top before baking adds a delightful touch of salty sweetness.
This cornmeal-free chess pie recipe offers a simplified yet decadent approach to this classic dessert. Enjoy the smooth, creamy texture and the intense flavors—a testament to the beauty of simplicity in baking.
