Dec 14

Dec 14 Cornmeal and Condensed Milk (Chess) Pie

Cakes and Tarts, Pies, American Southern

I grew up eating custard, which forms the basis of some of my favourite desserts. Cornmeal was a staple in my household, so aside from cornbread and sadza, I’m not opposed to using it in other recipes, such as a custard pie! Then there was glorious condensed milk. Luckily I'll never have to give it up because there are dairy-free versions, the creamy sweetness is unparalleled.

The inspiration for this recipe was the chess pie, an old recipe with origins in England made in many American Southern states, Virginia and New England. The main ingredients are typically milk, eggs, butter, sugar and cornmeal. I used condensed milk and evaporated milk to add to the richness. The cornmeal, of course, adds a bit of texture (but that also depends on the coarseness).

Lemon and chocolate are common additions to other chess pie recipes, but I wanted to stick to an original custard-like filling!

Yield: 12

Author: Dontmissmyplate

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

Cornmeal and Condensed Milk (Chess) Pie

Who doesn't love a good slice of pie? Although flavours such as pumpkin and sweet potato are considered seasonal, chess pie can be served at any time of the year for dessert or with afternoon tea or coffee.

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

Ingredients

1 pie crust (at 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
1/2 teaspoon almond extract
4 eggs
1 cup sugar
1/2 cup (8 tablespoons) butter

Instructions

Roll out the pie crust in a pan. Poke small holes at the bottom and sides of the crust with a knife or fork, then put in the freezer for 15 minutes.
Blind bake the pie crust at 425F for another 15 minutes, using pie weights, dried beans or rice on a piece of parchment paper to help make sure the crust doesn't form air pockets that puff up.
Once your crust is done, set aside and turn your oven down to 350F.
For the custard filling, beat the eggs and sugar until well incorporated. Whisk in the condensed milk, butter, water, vanilla, almond, vinegar, and evaporated milk.
Whisk in the flour, salt, cinnamon, and cornmeal. All ingredients should be evenly combined. Your filling will be a bit watery, but it will have time to set.
Bake the pie for 45-50 minutes, until it sets and is firm to touch. Let the pie cool at room temperature to finish setting for about 4 hours then chill before serving.
Dust with icing sugar or cinnamon!