Chess Pie with Créme Fraîche & Vanilla
Before yesterday I had never heard of a chess pie. I was on the hunt to find a new pie recipe and stumbled on Food and Wine’s website where I found 31 Delicious Pies for Pi Day. It may not be Pi Day, but let’s be real, do we really need a special day to have pie when everyday is a good day?
According to the website, Chess pie is a favorite in the south. After trying it out, I can see why! The only thing that didn’t work out as needed, was the cornmeal . I grew up eating the Serbian version of cornbread and although I love it, I never knew you could use it in a dessert. According to the always knowledgeable google, the cornmeal helps thicken the filling and adds a texture that makes the chess pie what it is.
This recipe also provides a pie crust recipe but we all know that sometimes life calls for a store bought one 😉. If you want a great pie crust recipe, check out the one I used for the pecan pie! Follow the pie crust baking instructions from the back of the package or what this recipe instructs.
Ingredients:
½ cup sweetened condensed milk
1 cup light brown sugar
½ teaspoon salt
1 vanilla bean (seeds scraped)
3 eggs (large lightly beaten)
2 egg yolks (large lightly beaten)
6 tablespoons unsalted butter (melted and cooled)
2 tablespoons extra-fine cornmeal
1 cup crème fraîche
Directions:
Preheat oven to 350 Fahrenheit.
In a large bowl, whisk the condensed milk with the sugar, salt and vanilla bean seeds.
Add the eggs and egg yolks, then whisk in the butter and cornmeal.
Stir in the crème fraîche until combined.
Set the pie plate on a baking sheet.
Pour in the custard and bake for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly.
Let the pie cool completely, then refrigerate for at least 3 hours or overnight before serving. (We had ours cool for about 3 hours and refrigerated it overnight.)
