Mini Chess Pie

Course Dessert

Cuisine American

Keyword chess pie bars, custard pie, small batch pie, southern dessert

Prep Time 25

Cook Time 50

Total Time 1 15

Servings 4 squares

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

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

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.