Chess Pie

Method

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1. Pulse the flour, salt, sugar and butter in a food processor until it looks like coarse crumbs. Add the water a tablespoon at a time until the dough clumps. Shape into a disc, wrap and chill for at least 30 minutes.

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2. Heat the oven to 175°C / 350°F. Roll the pastry to 3 mm thick and line a 23 cm pie dish. Crimp the edge and prick the base with a fork.

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3. Whisk the sugar, cornmeal and salt in a bowl. Whisk in the eggs, melted butter, vinegar, vanilla and milk until smooth.

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4. Pour the filling into the unbaked shell.

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5. Bake for 40 to 45 minutes, until the top is golden and crackled and the centre has only a slight wobble.

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6. Cool on a wire rack for at least 3 hours before slicing.

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Chef’s Tips

• Do not skip the vinegar. It is the only thing that keeps the pie from tasting flat and sugary.
• Cool the melted butter before whisking it into the eggs, or it will scramble them.
• Serve small slices. The pie is very rich.

Pairing Suggestions

• Whipped cream
• Fresh berries
• Black coffee

Storage & Reheating

Keep covered in the fridge up to 4 days. Serve at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.