Chess Pie Filling (No Crust)
A tangy-sweet custard pie filling that's all the viral appeal of chess pie without the fuss of baking a crust. Mix, pour, bake for 12 minutes, and serve warm with a fork.
- Total time
- 18 min
- Servings
- 8
- Calories
- 285
- Protein
- 3g
Ingredients
- ½ cup butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 2 tbsp white vinegar
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 425°F. Butter a 9-inch pie dish lightly on the bottom and sides.
- 2
Cream butter and sugar in a large bowl, beating until pale and fluffy, about 2 minutes.
- 3
Add eggs one at a time, beating well after each addition until the mixture looks smooth.
- 4
Stir in flour, vinegar, and vanilla until just combined. The filling will be thin.
- 5
Pour filling directly into the buttered pie dish. It will puff and set as it bakes.
- 6
Bake 12–14 minutes until the top is golden and jiggles slightly in the center when tapped.
- 7
Cool for 5 minutes, then serve warm with a fork. The filling will be custardy inside.
Tools you’ll need
- 9-inch pie dish
- large mixing bowl
- whisk or electric mixer
- measuring cups and spoons
- oven
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