HOW TO MAKE CHESS PIE

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Buttermilk-Lemon Chess Pie


Buttermilk-Lemon Chess Pie

Ingredients

Crust

  • 2 cups all-purpose flour plus more
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2” cubes
  • 1/2 cup (or more) cold buttermilk

Filling

  • 1 1/2 cups sugar
  • 1/2 cup (packed) light brown sugar
  • 1 1/2 tablespoons yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 5 large eggs, beaten to blend
  • 2/3 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 3/4 tablespoons fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt



Preparation

Crust
Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoons if too dry. Form into a ball; flat into a disk. Wrap in plastic and chill for 1 hour.
Preheat oven to 350°. Roll out dough on a lightly floured surface to a 14” round. Transfer to a pie pan; gently press onto bottom and up sides of pan. Trim dough leaving a 1” overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
Bake crust until edges begin to brown, 30–35 minutes. Remove paper and weights; bake until golden brown, 25–30 minutes longer. Let cool completely.

Filling
Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into a cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour–1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Enjoy !


Lemon Chess Pie


Lemon Chess Pie

Ingredients

  • 1 (9 inch) pie shell 
  • 2 cups white sugar 
  • 1/2 cup butter, softened
  •  5 eggs, beaten 
  • 1 cup milk 
  • 1 tablespoon all-purpose flour 
  • 1 tablespoon cornmeal 
  • 1/4 cup fresh lemon juice 
  • 3 tablespoons lemon zest
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center. Enjoy!