Grandma's Tyler Pie

Tyler pie is one of those Southern chess pie cousins with deep regional roots, named for Tyler, Texas, and passed down on stained recipe cards through generations. The filling is gloriously simple, just eggs, sugar, butter, milk, and a splash of vanilla and lemon, but the result is a custard so silky it almost shimmers when you cut into it.

The single teaspoon of flour is doing big work in this filling. It’s just enough to keep the custard from weeping but not enough to make it gummy. Old Southern bakers had this proportion dialed in.

The lemon extract is the part that turns this from generic custard pie into Tyler pie. A faint, almost imperceptible citrus note lifts the sweetness so each bite tastes balanced instead of cloying.

Pro Tips

• Beat the eggs really well before adding anything else, this gets enough air in to keep the filling smooth instead of dense.
• Use slightly melted butter as the recipe says, not fully liquid hot butter or it can scramble the eggs on contact.
• Bake just until the centers jiggle slightly when tapped, overbaking turns the custard rubbery and weepy.
• Cool completely on a wire rack before slicing, hot custard slides right out of the wedge and won’t hold its shape.

Variations

• Swap the lemon extract for almond for a marzipan-leaning pie that pairs with cherries on top.
• Add a tablespoon of cornmeal to the filling for a more classic chess pie style with subtle texture.
• Top with whipped cream and a few fresh berries for a more dressed-up presentation.