Chess Pie variants

Mix 180g all-purpose flour and 1/4 tsp fine salt in a bowl, cut in 113g cold cubed butter until the mixture forms pea-sized crumbs. Drizzle in 60ml ice water 1 tbsp at a time, mixing gently until the dough holds together. Form into a 1-inch thick disk, wrap in plastic, and chill for 20 minutes in the refrigerator. Roll chilled dough to a 12-inch circle on a floured surface, then press into a 9-inch pie plate, crimping the edges evenly.

Preheat your oven to 175°C (350°F). Line the chilled crust in the pie plate with parchment paper, fill with 400g pie weights or dried beans, and blind bake for 10 minutes. Remove the parchment and weights, then bake for 5 more minutes until the crust base is lightly set and pale golden. Set aside to cool for 10 minutes while you prepare the filling.

In a large mixing bowl, whisk together 300g granulated sugar, 18g fine cornmeal, and remaining 1/4 tsp fine salt until evenly combined. Add 3 room-temperature large eggs, whisking until smooth, then stir in 57g melted cooled butter, 80ml whole milk, 15ml white vinegar, and 5ml vanilla extract. Whisk until no lumps remain, then divide the base evenly into 3 small bowls if making all variants, or keep as one batch for a single flavor.

For lemon chess pie: stir 2 tbsp lemon zest and 45ml fresh lemon juice into one portion of filling. For chocolate chess pie: melt 85g chopped semisweet chocolate, let cool 5 minutes, then stir into a second filling portion until fully combined. For pecan chess pie: sprinkle 100g toasted chopped pecans evenly over the bottom of a cooled blind-baked crust before pouring in the plain third portion of filling. If making a single full pie, add your chosen mix-in directly to the full batch of base filling.

Pour your chosen filling(s) into the cooled pre-baked crust(s), leaving a 1/4-inch gap at the top to prevent overflow. Bake at 175°C (350°F) for 40-45 minutes, until the edges are fully set and the center 2 inches of the pie jiggles slightly like firm Jell-O (it will set as it cools). If the crust edges brown too quickly, cover them with a strip of aluminum foil halfway through baking.

Remove the baked pie from the oven and transfer it to a wire cooling rack. Let it cool completely at room temperature for 2 full hours to allow the custard to set fully; do not slice early, as the filling will be runny. Serve at room temperature or slightly chilled, with a dollop of whipped cream if desired.