Chess Pie

This is a great take on the gooey, sweet Southern classic recipe.

Nov 10 2015, 10:43pm

Servings: 8


For the pie crust:

2 ½ cups ap flour

¼ teaspoon sugar

¾ teaspoon salt

10 ounces butter, cubed

9-12 tablespoons ice water

for the lemon buttermilk pie filling:

1 ½ cups sugar

1 each Meyer lemon, zested

¼ cup ap flour

3 tablespoons cornmeal

½ teaspoon salt

1 tablespoon lemon juice

3 each eggs

1 teaspoon vanilla

¾ cup buttermilk


1. First make the pie crust. To prepare the crust, pulse the dry ingredients with the butter in the robocoup until it resembles pea gravel. Place in a large bowl, and add buttermilk. Mix by hand until just combined. Wrap with plastic wrap, and refrigerate for 1 hour. Roll chilled dough on a well-floured surface. Place in desired baking dish.

2. To prepare the filling, whisk all dry ingredients together in a bowl, then add all wet ingredients. Whisk until smooth.

3. Pour filling into prepared shell, and bake at 350 for 30-40 minutes, until slightly puffed. Allow to cool completely.