Gluten Free Chess Pie
Total time3 hr 15 min
Prep time20 min
Cook time55 min
4.9(5)
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Learn more →Ingredients
8 servings
For the crust
- 1 unbaked 9-inch pie crust
For the filling
- ½ cup (1 stick) unsalted butter
- 1 ½ cups granulated sugar
- 1 tbsp yellow cornmeal
- 1 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp salt
- 4 large eggs
- ¼ cup whole milk
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt until combined.
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