Paula Deen Mama’s Chess Pie

Paula Deen Mama's Chess Pie turns butter, egg yolks and sugar into a rich, custardy Southern dessert pie with a flaky crust in 1 hour 20 minutes. Try this classic Southern comfort food dessert for your holiday table, potluck or church supper, since it's make-ahead friendly and feeds 8 to 10.

Cream the butter and sugar until it looks pale and fluffy, because that gives the filling its smooth, silky set. Beat it too little and the pie bakes up grainy instead of creamy.

Paula builds the crust with cake flour and ice water, which gives a tender, flaky bite that a store-bought shell can't copy. Only 2 tablespoons of cornmeal go into the filling, and they give the top its light golden crust.

Paula Deen Mama's Chess Pie

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

560

kcal

A buttery cake flour crust holds a smooth, sweet custard that bakes up with a lightly browned, delicately crisp top. Each slice sets soft and creamy in the middle.

Ingredients

• 3 sticks butter, divided, 1 for crust, 2 for filling
  

• 2 cups sifted cake flour
  

• 1/4 teaspoon salt
  

• 3 to 6 tablespoons ice water
  

• 2 cups sugar
  

• 7 beaten egg yolks
  

• 1 1/2 teaspoons vanilla
  

• 1/2 cup heavy cream
  

• 2 tablespoons cornmeal
  

Directions

• Make the dough: Cut 1 stick of the butter into 2 cups sifted cake flour and 1/4 teaspoon salt until it looks crumbly. Then add 3 to 6 tablespoons ice water a little at a time, just until the dough holds together.
• Shape the crust: Knead the dough briefly, then roll it out on a floured board or press it into the bottom and up the sides of a 9-inch pie plate. Either way works, so pick whichever feels easier with your dough.
• Preheat the oven: Heat your oven to 350°F while you mix the filling. That way it's ready the moment the pie is.
• Cream the filling: Cream the remaining 2 sticks of butter with 2 cups sugar in a large bowl. Beat until the mixture turns pale and fluffy, then it's ready for the eggs.
• Add the eggs and cream: Add the 7 beaten egg yolks, 1 1/2 teaspoons vanilla and 1/2 cup heavy cream to the creamed butter. Stir until everything is smooth and well combined.
• Fold in the cornmeal: Gently blend in 2 tablespoons cornmeal, stirring only until it disappears into the filling. Then pour the filling into the unbaked pie crust.
• Bake the pie: Bake at 350°F for 35 to 45 minutes. It's done when the top turns light brown and the filling is set.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, J.K. Adams French rolling pin, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why is it called chess pie?

There are a few old Southern stories, and nobody knows which one is true. One says the name came from 'it's just pie,' and another says it was kept in a pie chest.

How do I store leftover chess pie?

Cover it and keep it in the fridge, where it holds for a few days. Let a slice sit out for a bit before serving, since the filling tastes better when it isn't cold.

Can I make chess pie ahead of time?

Yes, it's a good make-ahead dessert because the filling firms up as it cools. Bake it the day before, cool it completely, then cover and refrigerate.

Can I use all-purpose flour for the crust?

The recipe calls for sifted cake flour, which gives a more tender crust. All-purpose flour works if that's what you have, though the crust will be a little less delicate.

What's the most common chess pie mistake?

Overbaking is the big one, since the filling keeps setting as it cools. Pull the pie when the top is light brown, even if the center still looks a little soft.