Chess Pie

Recipe adapted from Bon Appétit, Y'all

Ingredients

• 4 large eggs, at room temperature
  
• 1 ½ cups sugar
  
• 1 tablespoon all-purpose flour
  
• 1 tablespoon cornmeal
  
• ¼ teaspoon salt
  
• ½ cup (1 stick) butter, melted and cooled to room temperature
  
• ½ cup buttermilk, at room temperature
  
• 2 tablespoons lemon juice
  
• 1 teaspoon pure vanilla extract
  
• 1 recipe All-American Pie crust
  
  • 1 ¼ cups all-purpose flour
    
  • ¼ teaspoon kosher salt
    
  • 4 tablespoons butter, chilled and cut into cubes
    
  • 4 tablespoons margarine, chilled and cut into cubes
    
  • Ice cold water
    

Directions

1. For the pie crust: Using a food processor fitted with a steel blade, pulse together the flour and kosher salt. Drop in the cubed butter and margarine. Pulse until mixture resembles a coarse mill. One tablespoon at a time, add the ice water. Pulse until dough comes together into a ball (this usually only takes 1 to 2 tablespoons of water). Shape dough into a disk and cover with saran wrap. Refrigerate for 30 minutes. Flour a wooden board and rolling pin. Place the chilled dough in the center of the board and dust with more flour. Quickly roll the dough into a 10 to 11 - inch circle. Roll the dough back around the rolling pin and carefully transfer to a lightly sprayed 9 – inch pie plate. Fold down any overflowing edges. Place prepared dough back into the refrigerator and chill 30 minutes. Meanwhile, prepare the filling.
   
2. For the pie filling: In a large bowl whisk together the eggs. Add the sugar, flour, cornmeal and salt. Whisk in the butter, buttermilk, lemon juice, and vanilla. Pour the filling into the chilled pie crust. Bake at 350 degrees for 50 minutes to 1 hour. Yields one 9 – inch pie.
   

Print this post