Caramel Chess Pie

Caramel Chess Pie

This is a glorious fall spin on one of our favorite Southern pies.

Caramel Chess Pie
Makes 6 servings
  • 1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
  • 1½ cups sugar
  • ½ cup water
  • 1 (12-ounce) can evaporated milk
  • ¼ cup unsalted butter
  • 1½ teaspoons vanilla extract
  • 4 large eggs
  • 1½ tablespoons cornmeal
  • 1 tablespoon vinegar
  • ¼ teaspoon salt
  • Garnish: sweetened whipped cream
  1. Preheat oven to 400°
  2. On a lightly floured surface, unroll one piecrust. Lightly brush with water, and place second piecrust on top. Roll into an 11-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
  3. In a large saucepan, combine sugar and ½ cup water. Cook, without stirring, over medium-high heat, until mixture is amber colored, about 10 minutes. Remove from heat, and carefully stir in evaporated milk. Add butter and vanilla, stirring until butter has melted. Let cool for 15 minutes. Gradually whisk in eggs, cornmeal, vinegar, and salt. Pour into prepared crust.
  4. Bake for 10 minutes. Reduce oven to 325°, and bake until center is set, about 35 minutes more. Let cool completely. Garnish with whipped cream, if desired.



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