Chess Pie Two Ways

Name: Chess Pie Two Ways
Ingredients: 1/2 cup butter 113g, softened to room temperature; 1 1/2 cups sugar; 1 pinch salt; 1 tablespoon all purpose flour; 1 tablespoon polenta meal; 4 eggs beaten; 1 cup milk; 1 teaspoon vanilla extract; 2 tablespoons lemon juice freshly squeezed, for making lemon chess pie; 1 lemon for making lemon chess pie; 1 pastry shell Uncooked deep dish; 2 ounces butter; 4 tablespoons brown sugar; 1 cup single cream; 1 tablespoon maple syrup optional

15 ingredients

9 steps

Ingredients

1/2 cup butter 113g, softened to room temperature
1 1/2 cups sugar
1 pinch salt
1 tablespoon all purpose flour
1 tablespoon polenta meal
4 eggs beaten
1 cup milk
1 teaspoon vanilla extract
2 tablespoons lemon juice freshly squeezed, for making lemon chess pie
1 lemon for making lemon chess pie
1 pastry shell Uncooked deep dish
2 ounces butter
4 tablespoons brown sugar
1 cup single cream
1 tablespoon maple syrup optional

Directions

1

Preheat oven to 350 degrees, 180 C, Gas Mark 4.
2

In a large mixing bowl, cream butter, sugar and salt with an electric mixer set to medium low.
3

Add flour and polenta, mix well.
4

Next add the eggs, milk, and vanilla, (if you would like to add lemon juice and zest, add now).
5

Pour into pastry shell.
6

Bake in preheated oven for 60 minutes or until a knife inserted in the middle comes out clean.
7

Serve the plain recipe warm or cold with caramel sauce drizzled over (recipe follows).
8

The lemon flavor pie is best served with whipped cream.
9

Add brown sugar and cook until it is completely dissolved and simmering. Gradually pour in single cream and maple syrup cook, stirring constantly until it is heated through.