Chess Pie
Devashish
A classic Southern custard pie made with butter, sugar, eggs, and a hint of lemon
Prep Time 10 minutes mins
Cook Time 1 minute min
Total Time 1 minute min
Course Dessert
Cuisine Southern
Servings 0
Calories 242 kcal
9-inch pie plate
Medium mixing bowl
Pie Filling
- 1/2 cup salted butter room temp
- 2 cups granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon cornmeal
- 5 large eggs room temp
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 pie crust unbaked
In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal. Add the eggs, one at a time, beating well after each.
When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
Add unbaked pie crust to 9'' pie plate and crimp the edges. Pour in pie filling.
Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
Allow to cool for one hour before serving.
Calories: 242kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 91mgSodium: 95mgPotassium: 65mgFiber: 0.1gSugar: 34gVitamin A: 369IUVitamin C: 1mgCalcium: 38mgIron: 0.4mg
Keyword buttermilk pie, classic pie, custard pie, vanilla custard