Buttermilk-Lemon Chess Pie

Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.
8 Servings

Recipe by John Currence

Photograph by Aners Overgaard

November 2011
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
  • Special equipment:

    A 9 1/2”-diameter deep-dish pie pan

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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Thanksgiving Desserts Slideshow.

Read More http://www.bonappetit.com/recipes/2011/11/buttermilk-lemon-chess-pie#ixzz1dpQjJaJz

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