SERVES 6 TO 8
The origin of the name is in doubt, but the likelihood is that it involves a mispronunciation that stuck. Whatever it was called, Chess Pie has probably been made in America since before it was America, and modest variations can be found in other parts of the country. Maple Cream Pie (here) is similar but with syrup instead of sugar; Hoosier Sugar Cream Pie (here) thickens with cornstarch instead of eggs.
½ cup (1 stick) unsalted butter
2 cups sugar
6 large eggs
¾ cup milk
2 teaspoons white vinegar
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ recipe Basic Pie Crust in 9-inch deep-dish pan (here)
Preheat the oven to 350°F. In a stand mixer with the paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, beating to incorporate each before adding the next. Add the milk, vinegar, vanilla, and salt. Pour into the pie shell. Bake on the low rack in the oven for 15 minutes. Reduce the heat to 325°F and bake for 50 to 60 minutes longer, until the filling is set.