I liked the first two chess pies I made for this here blog so much that when I saw a recipe for a lemon-buttermilk version I decided to try it a third time.
Before you get to the filling part of this pie you first have to make the crust. The recipe recommended using pie weights or dried beans over parchment paper to keep the crust from bubbling up and since I don’t have pie weights I used some dried pinto beans I had in my cabinet.
It worked like a charm, though please note: I highly recommend making the crust edges taller than you think they ought to be because it shrunk up pretty good when I baked it. I actually couldn’t fit all of the filling in so had to throw a little out and I never like to throw food out, particularly when involves things like butter and sugar, so take my word for it and make the edges nice and tall!
The filling consists of eggs, butter, sugar, lemon zest, lemon juice, buttermilk, and cornmeal amongst a few other necessary ingredients like vanilla and flour. In other words, heaven.
It baked up into a lovely golden brown and was very tasty. This would be a nice addition to your Thanksgiving pie menu as it’s quite light and the hint of lemon is refreshing. Don’t get me wrong, I love some of the heavier pies of the season (pumpkin, pecan, sweet potato, etc.) but it’s always good to have another option, too.
I plan to get a few more recipes posted before the big day so be sure to check back for more ideas!
Buttermilk-Lemon Chess Pie (from recipe found at www.epicurious.com)
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 tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14″ round. Transfer to 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.
Preheat oven to 350°F. 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 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.
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