Chess Pie Recipe

Make dough

In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp sugar and 1 tsp salt. Add cold cubed butter and use a pastry cutter or your fingertips to cut butter into flour until mixture resembles coarse crumbs with some pea-sized bits remaining.

Sprinkle cold water 1 tablespoon at a time, tossing with a fork, until dough just comes together when pressed (about 3 tablespoons). Do not overwork.

Form dough into a disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days) before rolling.

Blind bake the crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle and fit into a 9-inch pie dish, flute edges as desired. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 7–10 minutes until lightly golden. Reduce oven temperature to 350°F (175°C) for filling.

Prep dry ingredients

In a large bowl, whisk together 1 1/4 cups granulated sugar, 2 tablespoons cornmeal, 2 tablespoons flour, 3 tablespoons unsweetened cocoa powder, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk together 4 large eggs until frothy. Whisk in 1 cup whole milk, 1/2 cup buttermilk (or sour cream), 6 tablespoons melted and slightly cooled butter, and 1 teaspoon vanilla extract.

Slowly pour the wet mixture into the dry mixture while whisking to create a smooth custard. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps from the cornmeal or egg solids (this step yields a silky custard).

Assemble and bake

Pour the custard into the pre-baked pie shell, filling nearly to the rim. If using the optional chocolate swirl, melt 2 oz chopped semisweet chocolate with 1 tablespoon heavy cream in a small bowl over a double boiler or in 15–20 second microwave bursts, stirring until smooth. Dollop small spoonfuls of melted chocolate on top of the custard and use a skewer to gently swirl for a marbled effect.

Place pie on a baking sheet and bake at 350°F (175°C) for 35–45 minutes, or until the center is mostly set but still slightly jiggly — the edges should be puffed and lightly browned. A thin knife inserted near the center should come out cleanish with a few moist crumbs.

Turn off oven, prop the oven door open slightly, and let the pie cool in the oven for 20 minutes to minimize cracking. Transfer to a wire rack and cool completely to room temperature, then chill at least 2 hours (preferably overnight) to finish setting.

Make whipped cream

Chill a mixing bowl and whisk (or beaters) in the freezer for 10 minutes. Pour 1 cup heavy cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness to preference.

Spread or pipe whipped cream over chilled pie just before serving. Optionally garnish with a light dusting of cocoa powder or a few chocolate shavings.