Recipe: Lemon Chess Pie
I'm not one to post a lot of recipes (as in I have never posted a recipe in the 4 years I have been writing this blog), but I have one I wanted to share.
On our roadtrip to this summer, we happened upon a cafe in a small town called Warrenton, NC. We had buttermilk chess pie for dessert and my husband thought he had died and gone to heaven.
I've been attempting to make a suitable version of the pie this fall. After a few attempts and variations, I found the thing that made it sing for me was a little lemon (isn't lemon the yummiest?)
Lemon Chess Pie
(adapted from I Believe I Can Fry & The Food Network)
1 unbaked pie crust
1 3/4 cups sugar
2 Tbsp cornmeal
1 Tbsp all-purpose flour
1/4 tsp salt
1/4 cup butter, melted and cooled
1/3 cup buttermilk
1/3 cup lemon juice(I used fresh)
1 Tbsp white vinegar
1 tsp vanilla extract
4 large eggs, lightly beaten
Prebake pie shell according to package directions.
Whisk together sugar, cornmeal, flour, and salt. Stir in the butter, buttermilk, lemon juice, vinegar and vanilla. Mix well, then stir in the eggs. Pour mixture into prebaked pie crust.
Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Remove from oven when the filling is set (meaning it doesn't wiggle when you move it).
You should let it cool, and then eat it out of the pan like I did.
posted on Saturday, December 15, 2012