Chess Pie (No Crust)
Creamy, custardy chess filling baked straight in a skillet — skip the crust, keep the magic. Southern comfort in under 20 minutes.
- Total time
- 18 min
- Servings
- 8
- Calories
- 285
- Protein
- 3g
comfortindulgentsouthernvegetariancreamycustard-likedessertcozy
Ingredients
- ½ cup butter
- 1.5 cups granulated sugar
- 3 whole eggs
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Instructions
- 1
Preheat oven to 350°F. Melt butter in a 10-inch cast iron skillet over low heat, then remove from stovetop.
- 2
Whisk sugar, eggs, vinegar, vanilla, and flour together in a bowl until smooth and combined.
- 3
Pour the filling mixture into the buttered skillet and stir gently to combine.
- 4
Bake for 13–15 minutes until the top is set and pale golden but the center still jiggles slightly.
- 5
Cool in the skillet for 5 minutes, then slice into wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- whisk
- oven
- knife
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