French Toast Pie


The actual name of this pie is “Chess Pie.” However, I think “French Toast” more aptly describes its taste . With its eggy base and brown sugar topping, if you eat it warm right out of the oven it tastes just like you’re eating French Toast – without the maple syrup.


  • 1 Perfect Homemade Pie Crust
  • 1/2 c. brown sugar
  • 1 T. chilled unsalted butter
  • 1/2 tsp. ground cinnamon
  • 4 eggs, at room temperature
  • 1 c. sugar
  • 3 T. cornmeal
  • 1 T. plus 1 tsp. cider vinegar
  • 1/4 tsp. salt
  • 10 T. unsalted butter, melted
  • 1 tsp. vanilla extract


  1. Preheat the oven to 350 F. Prepare the pie crust.
  2. To make the topping combine the sugar, butter and cinnamon in a small bowl. Using your fingertips rapidly rub the ingredients together until the butter is evenly blended into the sugar. Set aside.
  3. To make the filling, in a medium bowl combine eggs, sugar, cornmeal, vinegar, salt, butter and vanilla. Whisk until smooth and blended. Pour into prepared pie shell.
  4. Bake for about 30 minutes or until the filling is softly set but the center is quite trembly.
  5. Carefully remove the pie from the oven and sprinkle with the topping. Don’t worry about getting it perfectly even.
  6. Return to the oven and bake for about 10 minutes longer, or until the filling is more firmly set and the topping has melted.
  7. Serve warm or at room temperature.

I doubled the brown sugar topping for my pie – this I would not recommend for yours. There was definitely too much sugar on top and I ended up scraping some off. I used white cornmeal (it’s what I have in the house) and probably cooked this pie for about 50 minutes instead of the recommended 40.

Recipe rating: 


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