Chess Pie
Ingredients
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1 ready-made pie crust
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½ cup sugar
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½ cup light brown sugar
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1 tablespoon all-purpose flour
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1 tablespoon cornmeal
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⅓ cup heavy whipping cream
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1 teaspoon vanilla extract
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the oven to 425°F on the Bake cook mode using the button below.
June Oven
Line the pie pan
With store-bought refrigerated or homemade pie dough, line the pie pan. Press a piece of foil into the lined pie pan, letting it go up the sides to cover the exposed dough. Fill the foil with pie weights or dried beans.
1 ready-made pie crust
pie pan
foil
dried beans
Blind-bake the pie crust
Place the pie pan on the middle shelf of the June Oven. Bake 10 minutes, until the crust is partially baked and the surface looks dull. June will notify you when the crust is ready.
Remove the pie weights
Carefully remove the pie pan from the June Oven and place on a cooling rack. Cool 5 minutes, then remove the foil with the beans or pie weights. (The beans or weights will still be very hot.)
Make the filling
In a large bowl, whisk the sugar, brown sugar, flour and cornmeal together. Add the cream, vanilla, vinegar and salt. Whisk until fully incorporated. Add the melted butter in a steady stream, whisking as you add to combine.
large bowl
measuring cups
measuring spoons
liquid measuring cup
whisk
½ cup sugar
½ cup light brown sugar
1 tablespoon all-purpose flour
1 tablespoon cornmeal
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon white vinegar
½ teaspoon salt
½ cup melted unsalted butter
Add the eggs
Add the eggs one at a time, whisking to combine before adding the next. Whisk in the egg yolk.
3 large eggs
1 egg yolk
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
Fill the pie crust
Place the pie pan on the June Pan. Pour the filling into the prepared crust, leaving a ¼” gap between the top of the crust and the filling so the pie doesn’t overflow as it bakes.
Bake the pie
Place the June Pan on the middle shelf of the June Oven. Bake 40 minutes, until the top of the pie is a deep golden brown and the custard is set. June will notify you when the pie is done.
Cool and Serve
Remove the June Pan from the June Oven. Allow the pie to cool at least 1 hour before slicing into wedges and serving.