Although countless theories exist to explain the name “chess pie,” not one is considered definitive. Whatever its origin, the pantry pie relies primarily on sugar, eggs, and butter for its deceptively complex filling. Here, the traditional dessert is reinterpreted as a more modern-looking tart. An easy crumb crust made from store-bought vanilla wafers replaces the standard rolled-out pie dough, and is baked in a fluted tart ring instead of a pie plate. In testing the recipe, our editors found that Nilla wafers worked better than other brands. The filling is thickened with fine cornmeal; during baking, it forms a thin crust on top, which, when sliced, reveals a creamy golden custard. This version just might become a classic in its own right.
Recipe information
Yield
makes one 9-inch tart
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: Preheat oven to 350°F. In a bowl, mix wafer crumbs, butter, sugar, and salt until combined. Press mixture into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 15 minutes.
Step 2
Transfer pan to a rimmed baking sheet, and bake until crust is golden, about 12 minutes. Let cool slightly. Reduce heat to 325°F.
Step 3
Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in whole eggs, egg yolk, and vanilla. Whisk in butter until completely smooth. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.
Step 4
Transfer pan to a wire rack, and let cool 15 minutes. Refrigerate until cooled completely, 2 hours or up to 1 day. Unmold, then serve.
