Black Walnut Chess Pie
Submitted by kaela
A buttery, custard-like chess pie loaded with earthy black walnuts and baked until the center is just set. Simple Southern baking with a rich, caramelized filling that needs no fancy technique.
YIELD
1 PiePREP
20 minCOOK
45 minREADY
65 minIf you’ve never had chess pie, honey, you are in for a revelation.
The filling is dead simple: butter, sugar, egg yolks, a touch of flour, and evaporated milk beaten together and poured into an unbaked shell.
What comes out of the oven is a thin, slightly crackly top hiding a dense, custard-like filling that’s somewhere between a sugar pie and a crème brûlée.
The black walnuts push it over the edge with their bold, almost smoky flavor that regular walnuts just can’t match.
Kitchen Tips
- Bake on the lower rack so the bottom crust crisps up and doesn’t get soggy from the wet filling.
- The center should still jiggle slightly when you pull it out. It sets as it cools.
- Black walnuts have a stronger, earthier flavor than English walnuts. If you can’t find them, regular walnuts work but the taste will be milder.
Variations
- Add a tablespoon of bourbon to the filling for a boozy Southern twist.
- Fold in a handful of mini chocolate chips for a chocolate walnut chess pie.
- Top with fresh whipped cream and a sprinkle of toasted walnut pieces before serving.
Ingredients
Directions
Prepare pastry shell; chill. Beat butter and sugar in a medium sized bowl until well-mixed.
Add flour, salt, egg yolks, and evaporated milk.
Beat until well mixed.
Stir in vanilla and walnuts.
Pour mixture into unbaked shell.
Bake on lower rack of oven at 375℉ (190℃). for 45 minutes or until center is set but still soft. Cool thoroughly.
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