To begin, preheat your oven to 180°C (350°F). Fit the shortcrust pastry into a small pie dish and crimp the edges neatly. Chill the crust in the fridge while preparing the filling to help prevent shrinkage during baking.

In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Stir until the mixture is evenly combined and free of any lumps. This base gives the filling its signature texture.

Pour in the melted butter, then add the eggs one at a time, whisking gently to blend. Avoid vigorous mixing to prevent too much air from being incorporated into the custard.

Add the milk, vinegar, and vanilla extract to the bowl. Stir gently until the mixture is smooth and creamy. The vinegar adds a subtle brightness that balances the sweetness.

Remove the chilled pie crust from the fridge. Carefully pour the custard filling into the prepared crust. Tap the pie dish lightly on the counter to release any trapped air bubbles.

Place the pie on the middle oven rack and bake for 40 to 45 minutes. The filling should be mostly set with a slight wobble in the centre, and the top should form a golden, lightly crisped surface.

Once baked, transfer the pie to a wire rack and let it cool completely at room temperature. The filling will firm up as it cools, making it easier to slice cleanly.

For the best texture, chill the pie for at least 1 hour after cooling. This helps the custard set to a sliceable firmness and enhances its flavour.

Slice the pie into four even portions. Serve plain or with a dollop of freshly whipped cream. A dusting of icing sugar can add a touch of elegance if desired.

Enjoy Chess Pie slightly chilled or at room temperature. It pairs beautifully with hot tea or black coffee. Store leftovers covered in the fridge for up to three days.