MSU Chess Pie

5 from 7 votes

Recipe for Chess Pie like State Fountain at Mississippi State University. Not exactly a copycat, but its pretty darn close!

Prep Time2

Cook Time45

Total Time2 45

Course: Desserts

Cuisine: American

Servings: Slices

Calories: 370kcal

Author: Elizabeth (Beth) Mueller

Cream butter and 1 cup of sugar together, leaving a few small pieces of butter about the size of a grain of cooked rice.
Add eggs and an additional 3/4 cup of sugar.
In a separate bowl, whisk flour, remaining sugar and milk until no lumps remain.
Add milk mixture, cornmeal, if using, and vanilla to the filling and mix until combined.
Cover the bowl with plastic wrap and set in the refrigerator for at least 2 hours and up to overnight.
The mixture will thicken as the liquid is absorbed into the flour and cornmeal.
After filling has been allowed to set, preheat oven to 350 Degrees F.
Place the pie crust in a pie pan and place the pie pan onto a cookie sheet.
Stir the filling until all of the separated liquid at the bottom of the bowl has been reincorporated.
Pour filling into the unbaked pie crust, being careful not to overfill. There may be some extra filling.
Place pie into the preheated oven and bake for 25 minutes.
Loosely place aluminum foil over the entire pie and continue baking for an additional 20 to 30 minutes or until the pie is set. Pie will only jiggle slightly when it has set.
Remove from the oven and allow to cool to room temperature before serving.

Can be stored and served at room temperature or chilled.

Can be made without cornmeal.

Adapted from Mississippi State University, Office of Agricultural Communications, Spring 1999 "MAFES Research Results", "MSU Chess Pie", Page 31.