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champagne chess pie

champagne chess pie
champagne chess pie

now that you know how to make the perfect pie crust, let's get you set up with something to put in it. you're going to love our take on this classic southern dessert, which, of course, is bebe approved. so pop some bottles and get to baking.

  • 1 9 in pie crust (rolled, crimped, and chilled in refrigerator)
  • 2 1/4 c sugar
  • 1/2 t kosher salt
  • 1 1/3 T yellow corn meal
  • 4 1/2 eggs beaten well
  • 1 1/2 T champagne reduction (see below)
  • 1/2 T white wine vinegar
  • 1 1/2 t vanilla extract
  • 6 oz melted butter
  1. preheat your oven to 325 F. combine the sugar, salt, and cornmeal in a medium size bowl and mix. add your eggs, champagne, vinegar, and vanilla and whisk to combine. add the butter and whisk again. make sure everything is well mixed with no lumps. it should be kind of thick.

    Pour the mixture into your pie crust.

    bake the pie for 55-60 minutes on the bottom rack of your oven. the pie should have golden brown crust and be pretty firm when done cooking.

    you only want a little jiggle when you give it a wiggle.

    let it cool for at least 4 hours before serving. it can be cooked the day before and kept in the fridge. bring to room temperature before serving.

    for champagne reduction

    reduce 1 bottle (25.4 oz) of champagne to 3/4 cup. will hold in the fridge for months.