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Chess Pie

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Sarah Sloan at Poster House was gracious enough to share her Grandmother’s Chess Pie for our celebration of Easter recipes.

Poster House, a hidden gem in Chelsea converge, is the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!

Chess Pie Recipe

Chess Pie is a classic Southern dessert that is often overlooked. My grandmother’s was award-winning. In 1990, she entered her recipe into the Crisco National Pie Contest and won the blue ribbon for Mississippi, landing her a spot in the national competition as well as the inclusion of her recipe in Crisco’s “Pies for All Seasons” cook book. However, we always ate this one at Easter! This pie is absolutely divine and thinking of it brings back so many fond memories.

Ingredients

10-inch Crust: 

  • 1 cup all purpose flour 
  • 1/2 teaspoon salt 
  • 6 tablespoons Crisco butter-flavored shortening 
  • 5 tablespoons ice cold water

Filling: 

  • 3 cups sugar 
  • 1/2 cup butter or margarine, softened 
  • 5 eggs, lightly beaten
  • 3 tablespoons cornmeal 
  • 2 teaspoons vanilla 
  • 1 cup milk 

Directions

  1. For crust: Place flour, salt, and Crisco in a bowl. Mix with fork until the consistency of cornmeal. Add water one tablespoon at a time, until pastry follows fork around the bowl leaving bowl almost clean. Place dough ball on rolling board, shape into flattened ball. Roll until pastry is two inches larger than inverted pie plate. Place sheet in greased pie plate. Work out air pockets and press into plate. Trim edges. Cut tiny leaves from rolled pastry scraps and overlap around edge or flute. Do not bake. Heat oven to 325 degrees fahrenheit. 
  2. For filling: Combine sugar and butter in large bowl. Beat at low speed of electric mixer until blended. Beat in eggs, cornmeal, vanilla and salt. Add milk. Beat at low speed until blended. Pour into unbaked pie crust. 
  3. Bake at 325 degrees fahrenheit for 1 hour 20 minutes or until filling is set. Cover edge of pie with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie.

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