Several weeks ago, I went to my very first pop-up shop since moving to New York. Martha Stewart opened up a weekend pie and tart shop to celebrate the release of her new cookbook, Martha Stewart’s Pies & Tarts.
Sadly, there was a one-pie-per-person limit. There was a lot of pressure in making just the right choice. After no small amount of deliberation, I chose this Chewy Chess Tart.
Chess pie was my favorite pie for most of my childhood. I never had any idea what went into one. I just knew I liked it. Now that I consider myself somewhat of a baker, I am fascinated by this pie and its simplicity. How is it possible that sugar, butter, and eggs can evolve into something so amazingly good?
This pie tastes far more complex than its list of ingredients might lead you to believe. The baking of a custard-like pie, however, can be a bit tricky. While I tend to like underbaking by a smidge, that is not the way to go with this one. If it’s not baked long enough, you’ll end up with a gooey mess.
I am a big fan of this nontraditional (to me, at least) vanilla cookie crust. Honestly, if the pie doesn’t turn out just right, you could be content just eating that crust.
Ingredients
- 1 & 1/4 cups finely ground vanilla wafer cookies (about 45 cookies)
- 5 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon fine cornmeal
- 1/4 teaspoon salt
- 3 large eggs
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted and cooled slightly
Instructions
To make the crust:
Mix vanilla wafer crumbs, butter, sugar, and salt until combined. Press into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate about 15 minutes, or until firm.
Preheat oven to 350°. Place tart pan on a rimmed baking sheet. Bake 12 minutes, or until crust is golden. Let cool slightly.
To make the filling:
Reduce oven temperature to 325°.
Mix both sugars, cornmeal, and salt. Break apart any clumps. Whisk in eggs, egg yolk, and vanilla. Whisk in butter until smooth. Pour filling into tart shell.
Bake 35-40 minutes, or until top is dark golden brown and the edge is set but the center is still just a bit wobbly.
Cool on wire rack 15 minutes. Refrigerate until completely cooled, 2 hours up to 1 day. Unmold and serve.
Notes
Recipe adapted from Martha Stewart's New Pies and Tarts.
May 30th, 2011 at 9:52 pm
This looks incredible! Steph just purchased the book a couple of weeks ago…Cant wait to try more of Martha’s delicious recipes! BTW Yummy has had quite a renovation…you must come see soon
May 30th, 2011 at 10:11 pm
Ok, silly question here, but would Nilla Wafers work for the crust?
May 31st, 2011 at 1:46 am
Sounds interesting. Initially I thought there was a type – cheese instead of chess! The tart has few basic ingredients – sounds ingredible
May 31st, 2011 at 6:43 am
@Neil May, I will definitely stop in to check it out the next time I’m down that way!
@Sarah, I did use Nilla Wafers mixed with some butter and sugar. Yum!
May 31st, 2011 at 7:17 am
Never heard of or had a Chess Tart but it sounds interesting! Is the middle kind of like the consistency of a Pecan Pie?
May 31st, 2011 at 11:05 am
@Jess It is somewhat similar. This particular recipe doesn’t use corn syrup like a pecan pie recipe normally does, but my mother’s recipe did.
May 31st, 2011 at 1:22 pm
love the look of this pie….I have this cookbook..it has many pies in it… ;o)
June 1st, 2011 at 6:41 am
this pie looks amazing – never had a chess pie. Can’t wait to try it soon. thanks!
June 3rd, 2011 at 9:03 pm
This pie is so beautiful and pristine looking! It looks like you made an excellent choice!
June 4th, 2011 at 3:12 pm
Oh my. This looks wonderful.
Have you ever made Crack Pie? This reminds me of that recipe. Amazing…
June 4th, 2011 at 7:33 pm
My favorite pie has always been berry, but I think I really need to try this one!
June 5th, 2011 at 9:08 pm
yes Rachell , I will definitely try this one.
June 6th, 2011 at 8:58 am
My aunt has made this at Christmas for as long as I can remember… a few to eat that day and then each family gets to take one home. However, we call it Transparent Pie. A southern thing maybe? By any name, it’s so good. After storing it in the fridge, I always heat it up in the microwave for a few seconds before I eat it. Mmm. So good.
June 6th, 2011 at 11:59 pm
yeahh. its look mouth watering ..i will definitely try this one..
June 7th, 2011 at 11:39 am
Wow. That looks so good. Most of my fave desserts are the simple ones. I want to try to bake one now!
June 8th, 2011 at 8:55 am
I made this last week and it was very popular. Shockingly, even my son who usually only likes chocolate-y desserts liked it. It was also easy to make and used ingredients I usually have on hand, other than the nilla wafers. I might try and make the crust with graham crackers, as I commonly have them in my pantry. I really think you could use any crunchy non-chocolate cookie for the crust… (an almondy cookie with a tiny bit of almond extract in the filling would likely be really good.)
June 10th, 2011 at 11:33 am
I just happened across your blog – LOVE the recipes and the photography!
June 10th, 2011 at 12:01 pm
One more thing, I actually ordered this cookbook, based on the blog post, my enjoyment of the tart and the good reviews it has on Amazon. My one and only Martha Stewart cookbook.
June 14th, 2011 at 2:50 am
This pie would be fit for a king!
June 14th, 2011 at 3:48 am
Wow that looks amazing. Can’t wait to try it!! Bookmarked
June 14th, 2011 at 9:55 am
this looks beautiful and very delicious! thanks for sharing. what kind of pie pan do you use? some seem to work significantly better then others, so just wondering which are best..
thanks!
Liz-CoolProducts
June 16th, 2011 at 9:16 am
I love chess pie! It’s getting more and more difficult to find it, even here in the South so I’ll have to give this one a try!
June 20th, 2011 at 6:50 pm
This looks so good. I’ve heard of a chess pie before, but I never really knew what it was. Pretty sure the gooey center is enough to make me finally try one!
June 21st, 2011 at 9:33 am
In Canada, we call these butter tarts…mmmmm. They are also made with sugar, butter and eggs. Sometimes we add raisins or pecans.
July 9th, 2011 at 5:04 am
Your chess pie looks wonderful! I find most of MS’s recipes to be very reliable.
July 12th, 2011 at 7:32 pm
ohh that filling looks HEAVENLY
August 17th, 2011 at 7:38 am
I love a good chess pie but, for some reason, I never think to make it. This looks divine and has inspired me to make my own! Thanks!
August 23rd, 2011 at 10:33 am
The pictures show a top crust but the recipe does not call for one. Is this the right picture that goes with this particular recipe?
August 24th, 2011 at 10:13 am
Never mind – it’s the sugar that’s carmelized on top. Looks and sounds very yummy and I can’t wait to make it this weekend.
September 25th, 2011 at 5:11 pm
That looks so amaazing! Can’t wait to try!