Mini Chess Pie
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A small, sweet custard chess pie on a buttery shortbread crust, cut into four squares.
Ingredients
Crust
- 2½ Tbsp softened butter
- 2 Tbsp granulated sugar
- ¼ cup all-purpose flour
- 1 Tbsp cornstarch
- ⅛ tsp salt
Filling
- ¾ cup granulated sugar
- ½ Tbsp cornmeal
- ½ Tbsp all-purpose flour
- 3 Tbsp melted butter
- 2 Tbsp whole milk
- ½ Tbsp white vinegar
- ½ tsp vanilla extract
- 2 large eggs
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F and butter a 5-by-5-inch baking dish.
- For the crust, beat the softened butter with the 2 tablespoons of sugar, then mix in the flour, cornstarch, and salt to make a shortbread dough.
- Press the dough evenly into the bottom of the dish. Bake for 18 to 20 minutes, until lightly golden, then let it cool.
- For the filling, stir the sugar, cornmeal, and flour together. Beat in the melted butter, milk, vinegar, vanilla, and lightly beaten eggs until smooth.
- Pour the filling over the crust and set the dish on a rimmed baking sheet.
- Bake for 25 to 30 minutes, until golden and the center no longer jiggles. Let it cool for about 1 hour to set before cutting.
Nutrition
Serving: 118g | Calories: 406kcal | Carbohydrates: 54g | Protein: 5.6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0.7g | Cholesterol: 168mg | Sodium: 252mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 44g | Vitamin A: 684IU | Vitamin C: 0mg | Calcium: 34mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 squares; ½ Tbsp cornmeal counted as yellow cornmeal, ½ Tbsp white vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.