I’m writing this post today with major fillings of guilt. I feel guilty and am guilty of letting down anyone who’s been waiting patiently for this post. A post that’s been over 1 1/2 years in the waiting. That’s right. Going back to the very launch of this food blog, I posted my recipe for Transparent Pie and promised to post a recipe for Chess Pie in the near future. All I can say is crazy life just happens and I apologize.
Let’s talk about this Chess Pie for a second. The filling takes five minutes to whip up and is full of rich goodness.
And bakes up in about 45 minutes…
Okay, please allow me to explain a couple of differences between Chess Pie and Transparent Pie…
Note: The picture below is Maysville’s Historic Transparent Pie. Please forgive me for my very amateur photography from 1 1/2 years ago…
Transparent Pie – A sweet and rich custardy pie made of sugar, eggs, butter, vanilla and whipping cream. The filling is more transparent than Chess Pie. There is no flour or cornmeal in the filling.
The picture below is Chess Pie.
Chess Pie – A sweet and custardy pie made of sugar, butter, eggs and usually a little cornmeal, flour or both. Some recipes call for a little vinegar and some for a little milk. The filling is not as transparent as the Transparent Pie filling. The addition of flour or cornmeal takes credit for this.
One of the reasons I promised to post Chess Pie, was to help clear up any confusion between Transparent Pie and Chess Pie. There is so.. much confusion between the two across the social media universe, and if I hadn’t been making these two pies for years, I’d be totally confused about the differences myself. They are very similar and both are incredibly rich and delicious!
Don’t you want a bite of this rich, sweet and delicious pie? Well go make one. You probably have the ingredients on hand right now.
- 1 stick unsalted butter, melted
- 1 1/2 cups sugar
- 1 1/2 teaspoons cornmeal
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon pure Vanilla extract
- 1 9 inch shallow pie shell, partially blind baked*
- Preheat oven to 450 degrees. Move top oven rack to one position above the middle slot.
- Combine all ingredients in a large bowl. Whisk just until all ingredients are combined.
- Pour into a shallow, partially blind baked, pie shell. Place foil around edges to prevent over browning.
- Place pie on an old cookie sheet and place in oven. Immediately reduce oven temperature to 400 degrees. Bake for 15 minutes and reduce heat to 300 degrees. Bake for an additional 20 minutes or until pie is no longer jiggly in center when gently shaken. Filling will puff up while baking but will deflate when removed from oven.
- * This recipe calls for partially pre-baking (blind baking) the pie crust to ensure doneness of the baked crust. See my post on blind baking under "How To's".
- The fresher the eggs, the longer the pie needs to bake to ensure doneness.
- Oven times vary. My pie took 30 minutes after reducing the oven temperature to 300 degrees.