Classic Chess Pie
A simple southern pie that no one can resist! Chess Pie is a spring classic, perfect for serving with fresh fruit and light roast coffee.
I cannot… absolutely cannot, resist a good piece of pie.
Whether it’s a cream pie, a fruit pie, or a chocolate pie, the combination of crisp buttery crust and sweet decadent filling is more than I can bear.
Back in the 90’s, when I used to pay attention to calories, I would eat the fruit filling out of the pie, then pick at the buttery crust trying to determine how much damage I’d done. Thank goodness I’m over that!
At this stage in life, I’m a firm believer in eating clean more often than not. Yet when it’s time to splurge… either go big, or go home.
Chess Pie is a supreme example of rustic southern decadence. It’s composed of a rich creamy custard filling and a sturdy high-edged pie crust.
I like my chess pie filling with a touch of nutmeg and citrus zest to balance the sweet density.
And I like my chess pie crust to be a little sturdier and flakier than most pie crusts, so it doesn’t crack when you lift it out of the pie pan, but offers serious texture.
This sort of crust is accomplished by folding cold dough, rolling it down, and folding it again to create flaky layers.
Also notice the paper thin crust that forms on the top of the chess pie filling. It’s slightly cracked and offers that little extra something that takes this pie over the edge.
Chess Pie is a fabulous spring dessert because it goes well with fresh sliced fruit, berries, tea, and light roast coffees.
Starbucks newest blonde light roast coffees are a perfect pairing to chess pie. Their bright delicate flavors scream spring and elevate the appeal of simple desserts.
I like offering my guests single serve coffee options from my Keurig® Special Edition Brewing System, because it allows them to choose whichever Starbucks Coffee they fancy.
Together, the pie and coffee remind me of two old friends that always prefer each other. The light nutty Starbucks Blonde Bright Sky Blend complements the touch of nutmeg in my chess pie recipe, bringing the flavors of both the pie and coffee to the forefront. Neither one outshines the other.
What a luxurious way to prefer your friends this spring, by offering them Classic Chess Pie and blonde roast coffee!
Struggle with pie crusts? Click here for a few extra pointers.
More Fabulous Pies
For the Pie Crust:
- 1 cup all purpose Gold Medal Flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter COLD
- 3-4 tablespoons ice water
- For the Pie Crust, place the flour, sugar, and salt in a food processor. Pulse a couple times then cut the cold butter into cubes and add to the mixture. Pulse until the butter is cut into the size of peas, then add 3 tablespoons of ice cold water and pulse until the mixture looks like tiny pebbles. If needed add 1 more tablespoon of water. Dump the crumbly dough out onto a well floured work surface and press into a disk. Roll flat, then fold the dough into thirds, toward the center. Roll flat again and fold toward the center again. Fold in thirds, then in half until the dough looks like a little cube. then press into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F and place a pie pan in the freezer. In a bowl, mix all the ingredients for the chess pie filling. Whisk well and set aside.
- Once the pie crust dough has had time to chill, roll it out into a 12-inch circle and gently move to the chilled pie pan. Roll the rough edges of the dough under and crimp into a fat border. Whisk the pie filling again and pour into the crust.
- Bake on the lowest oven rack for 10 minutes, then lower the heat to 325 degrees F and bake another 40 minutes, until golden on top, puffy, but still a little jiggly. Cool on the counter for at least 1 hour before chilling or cutting. Serve cold or at room temperature.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Starbucks Coffee Company. All opinions are my own.