Pecan Chess Pie

This is the Southern hybrid that earns its place at any holiday dessert table. Chess pie is the South’s old-school custard pie, sweetened with sugar and thickened with a tablespoon of cornmeal that gives the filling its signature slightly grainy character. Add chopped pecans and the whole thing turns into a sliceable, custardy take on classic pecan pie without the corn syrup goo.

The combination of brown and white sugars matters more than it sounds. Brown sugar adds molasses depth and the slight stickiness chess pies are known for, while white sugar keeps the filling from going too dark and bitter.

Heavy cream is the move that keeps this pie tender. A quarter cup is enough to lighten the custard without thinning it out, and you’ll taste the difference against a stiffer all-egg-and-sugar pie.

Pro Tips

• Partially blind-bake the pie crust before filling, otherwise the crust stays raw under the wet filling and goes soggy.
• Toast the chopped pecans for 5 minutes at 350°F (175°C) before adding for deeper, more aromatic flavor.
• Test for doneness 1 inch from the edge, the center should still jiggle slightly when you pull it from the oven, residual heat finishes the set.
• Cool on a wire rack so air circulates underneath, this prevents a soggy bottom crust.

Variations

• Sub a tablespoon of bourbon for half the vanilla for a Kentucky-style boozy edge.
• Swap pecans for walnuts or a half-and-half mix of both nuts.
• Drizzle with melted dark chocolate after cooling for a chocolate-pecan finish.