Nancie McDermott’s Old-Time Chess Pie

By Chezlamere

Ingredients

• Pastry for a 9-inch single-crust pie
• 2 cups sugar
• 2 tablespoons flour
• 1/2 cup butter, melted
• 4 eggs, beaten well
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from wcnc.com

Preparation

Step 1

This simple combination of eggs, butter, sugar, flour, and vanilla makes a satisfying and beautiful old-school chess pie. Luscious and sweet, it is one of the quickest pies in the Southern baking repertoire, and also one of the most cherished, past and present. If you’re looking for a pie that travels well and wins major praise for minimal effort, you’ve found it right here.

4 eggs, beaten well

Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.

In a large bowl, combine the sugar and flour, and stir with a fork to mix them well.. Add the butter, milk, eggs, and vanilla. Using a fork or a whisk, stir well to combine everything into a smooth, thick filling. Pour the filling into the pie crust.

Place the pie on the bottom shelf of the 400 degree F oven. Bake for 10 minutes. Lower the heat to 350 degrees F, and bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 30 to 40 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

Makes one 9-inch pie