Chess Pie Custard

If you’ve ever had a proper Southern chess pie, you may remember the super-sweet goodness of that delight. I used that as inspiration, but my version doesn’t heat up your kitchen, doesn’t have a crust, and uses a lot less sugar. This way you can tell yourself this is a healthy version.

Active Time: 10 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 1 hour 5 minutes

Nut-Free, Gluten-Free • 10 Ingredients or Less • SERVES 6

• ½ cup (1 stick) unsalted butter, melted, plus room-temperature butter for greasing the pan
• ½ cup granulated sugar
• 4 large eggs
• ⅓ cup evaporated milk
• 2 tablespoons cornmeal
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract

1. Grease a 7 × 3-inch round baking pan with softened butter; set aside.

2. In a large bowl, whisk together the melted butter and sugar until the sugar is mostly dissolved.

3. Whisk in the eggs, evaporated milk, cornmeal, vinegar, and vanilla. Pour the mixture into the pan and cover with foil.

4. Pour 1½ cups water into the Instant Pot. Place a trivet in the pot.
Set the pan on the trivet.

5. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

6. Cool the custard on a wire rack for about 15 minutes. Serve warm or transfer to the refrigerator to cool completely, then serve chilled.