Cornmeal and Condensed Milk (Chess) Pie

I grew up with custard as a staple dessert, and cornmeal was always in the pantry. This pie combines both, turning a humble custard into a textured, rich treat. Inspired by the classic Southern chess pie with roots in England, I’ve added condensed and evaporated milk to give the custard extra creaminess. Lemon or chocolate are common variations, but here I stick to the simple, original custard flavour that melts in your mouth. Perfect for any time of year, with tea, coffee, or as a standalone dessert.

Yield: 12

Author: Dontmissmyplate

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https://www.youtube.com/watch?v=0UbdCGS8BvY&t=1s&ab_channel=MissDontmissmyplate

Cornmeal and Condensed Milk (Chess) Pie

Classic Southern chess pie made with cornmeal, condensed milk, and evaporated milk for a rich, custard-filled dessert. Textured, sweet, and comforting—perfect for dessert lovers looking to try a traditional American treat with a simple twist.

Prep time: 10 MinCook time: 1 H & 5 MInactive time: 4 H & 15 MTotal time: 5 H & 30 M

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Ingredients

• 1 pie crust (room temperature)
• 1/4 cup cornmeal
• 1/4 cup condensed milk
• 1/4 cup water
• 1 tablespoon apple cider vinegar or lemon juice
• 1/4 cup evaporated milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 4 large eggs
• 1 cup sugar
• 1/2 cup (8 tablespoons) butter

Instructions

1. Roll out the pie crust into your pan. Poke small holes in the bottom and sides with a fork or knife. Freeze for 15 minutes.
2. Blind bake the crust at 425°F (220°C) for 15 minutes with pie weights, dried beans, or rice on parchment to prevent air pockets.
3. Reduce the oven to 350°F (175°C).
4. For the filling, beat the eggs and sugar until well combined. Whisk in condensed milk, butter, water, vanilla, almond extract, vinegar, and evaporated milk.
5. Add flour, cornmeal, salt, and cinnamon. Mix until everything is evenly incorporated, the filling will seem slightly watery but will set as it bakes.
6. Pour the filling into the pre-baked crust and bake for 45–50 minutes, until firm to the touch.
7. Cool at room temperature for about 4 hours, then chill before serving.
8. Optional: dust with icing sugar or cinnamon before serving.

Nutrition Facts

Calories

320

Fat (grams)

18 g

Carbs (grams)

35 g

Sugar (grams)

20 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.youtube.com/watch?v=0UbdCGS8BvY&t=1s&ab_channel=MissDontmissmyplate

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