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A beloved Southern classic, this pie features a rich, sweet custard filling with a hint of tang from vinegar. It bakes into a beautifully golden, slightly crackled top over a dense, buttery interior.
For 8 servings
Preheat your oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet to catch any potential spills.
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and pale. Stir in the all-purpose flour, cornmeal, vanilla extract, white vinegar, and salt. Mix until everything is just combined. Be careful not to overmix.
Pour the filling into the prepared pie crust, spreading it evenly.
Bake for 50-60 minutes. The pie is done when the top is golden brown and the center is mostly set, with just a slight jiggle. If the crust edges start to brown too quickly, cover them with strips of aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack, for at least 2 hours. This is a crucial step as the filling will continue to set as it cools. Slicing it warm will result in a runny filling.
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A beloved Southern classic, this pie features a rich, sweet custard filling with a hint of tang from vinegar. It bakes into a beautifully golden, slightly crackled top over a dense, buttery interior.
This southern recipe takes 65 minutes to prepare and yields 8 servings. At 366.16 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for dessert.
Use a store-bought, pre-made 9-inch pie crust to save time on preparation.
Create a Chocolate Chess Pie by adding 3 tablespoons of unsweetened cocoa powder to the dry ingredients.
Use a gluten-free pie crust and substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
For a slightly less sweet version, reduce the sugar to 1 and 1/4 cups. The texture will be slightly less custardy but still delicious.