FryBoy
New member
I made this for tonight's dessert. Chess pie is a traditional southern dish, and there are a lot of theories about where the name came from, perhaps a bastardization of "cheese pie," which it somewhat resembles, although Wikipedia cites several other possibilities.
In any case, this version is extremely easy to make (nearly idiot-proof), and full of great flavor. It's a favorite in our house!
(Note — I didn't have any prepared pie dough in the freezer, so I just used a store-bought crust, which is passable.)
LEMON CHESS PIE
It is important that all ingredients for the pie be at room temperature. Otherwise blending may be difficult, and any cold ingredients, especially buttermilk or lemon juice, will cause the butter to re-solidify and separate from the mixture.
4 large eggs at room temperature
1½ cups sugar
1 tablespoon white cornmeal
1 tablespoon unbleached all-purpose flour
½ teaspoon salt
⅓ cup unsalted butter, melted, cooled to room temperature
½ cup buttermilk, at room temperature
⅓ cup freshly squeezed lemon juice, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
whipped cream
Preheat oven to 350 degrees.
Put the eggs a large mixing bowl, and whisk briefly to blend.
One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next:
Serve at room temperature with lightly sweetened whipped cream.
In any case, this version is extremely easy to make (nearly idiot-proof), and full of great flavor. It's a favorite in our house!
(Note — I didn't have any prepared pie dough in the freezer, so I just used a store-bought crust, which is passable.)
LEMON CHESS PIE
It is important that all ingredients for the pie be at room temperature. Otherwise blending may be difficult, and any cold ingredients, especially buttermilk or lemon juice, will cause the butter to re-solidify and separate from the mixture.
4 large eggs at room temperature
1½ cups sugar
1 tablespoon white cornmeal
1 tablespoon unbleached all-purpose flour
½ teaspoon salt
⅓ cup unsalted butter, melted, cooled to room temperature
½ cup buttermilk, at room temperature
⅓ cup freshly squeezed lemon juice, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
whipped cream
Preheat oven to 350 degrees.
Put the eggs a large mixing bowl, and whisk briefly to blend.
One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next:
- sugar
- cornmeal
- flour
- salt
- melted butter
- buttermilk
- lemon juice
- lemon zest
- vanilla
Serve at room temperature with lightly sweetened whipped cream.