Pecan Chess Pie
Submitted by jillbright
Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThis 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
Ingredients
Directions
Prepare the pie shell according to the recipe directions.
Partially bake and let cool on a rack before filling.
Preheat the oven to 350℉ (180℃). In a large mixing bowl, beat together the butter and sugars until creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour, cornmeal, salt, cream, vanilla, and pecans, blending well.
Pour the mixture into the pie shell.
Bake for 40 to 45 minutes, or until a knife inserted 1 inch from the outer edge comes out clean, and the filling is slightly firm.
Cool on a wire rack.
Serve warm or at room temperature. This pie tasts best when it is eaten within 3 hours of cooling.
Refrigerate any leftover pie.
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