Chess Pie

Name: Chess Pie
Ingredients: 4 large eggs, at room temperature; 1 1/2 cups sugar; 1 tablespoon white or yellow cornmeal; 1 tablespoon all-purpose flour; 1/4 teaspoon fine sea salt; 1/2 cup melted butter, cooled to room temperature; 1/2 cup buttermilk, at room temperature; Grated zest of 1 lemon; Juice of 1/2 lemon; 1 teaspoon pure vanilla extract; All-American Pie Crust (page 258), blind baked and still warm (see page 64)

11 ingredients

11 steps

Ingredients

4 large eggs, at room temperature
1 1/2 cups sugar
1 tablespoon white or yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup melted butter, cooled to room temperature
1/2 cup buttermilk, at room temperature
Grated zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon pure vanilla extract
All-American Pie Crust (page 258), blind baked and still warm (see page 64)

Directions

1

Preheat the oven to 350F.
2

In a bowl, whisk the eggs until smooth.
3

Add the sugar, cornmeal, flour, and salt.
4

Whisk well to combine.
5

Add the butter, buttermilk, lemon zest, lemon juice, and vanilla extract.
6

Whisk well to combine.
7

Pour into the warm pie shell.
8

Bake until golden brown and a knife inserted into the center comes out clean, 35 to 40 minutes.
9

(The pie may puff and crackle during baking, which is fine.
10

It will settle as it cools.)
11

Remove to a rack to cool completely before slicing and serving.