Bake

Sweet Corn Chess Pie

September 25, 2020
0 Ratings
Photo by Food52
Author Notes

Custard pies can be thickened with eggs, starch, or a mixture. The classic chess pie is made with eggs and cornmeal, which contributes to the signature texture. I liked the idea of leaning further in the cornmeal direction by also adding sweet corn kernels to this pie—the result is sort of like corn pudding in a crust, and I adore it. —Erin Jeanne McDowell

Watch This Recipe
Sweet Corn Chess Pie
  • Prep time 30 minutes
  • Cook time 50 minutes
  • Makes one 9-inch pie
Ingredients
  • 1 par-baked pie crust
  • 1 cup (198 grams) granulated sugar
  • 1/2 (106 grams) light brown sugar
  • 3 tablespoons fine cornmeal (white or yellow)
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large (113 grams) eggs
  • 4 large (85 grams) egg yolks
  • 1 cup (226 grams) buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 10 ounces (283 grams) sweet corn kernels
  • Whipped cream, for serving
In This Recipe
Directions
  1. Heat the oven to 350°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled, par-baked pie crust on a parchment-lined baking sheet.
  2. In a medium bowl, whisk the sugar, brown sugar, cornmeal, and nutmeg together to combine. Add the eggs, egg yolks and whisk until the color has lightened noticeably, 1 to 2 minutes. Add the buttermilk, melted butter, vanilla, and salt, whisking until well combined.
  3. Pour the corn kernels into the prepared pie crust and spread into an even layer. Gently pour the custard over the corn kernels, then transfer the pie to the oven (on top of the steel/stone, if using). Bake until the crust is deeply golden and the custard is set around the outside edge but still slightly jiggly in the center, 45 to 50 minutes.
  4. Let the pie cool completely to room temperature, then chill for at least 1 hour before slicing and serving with whipped cream.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.