Chess pies are a favorite pie of the Southern part of the United States. There's sometimes referred to as "buttermilk pies." This recipe is from New Orleans' legendary Leah Chase.
Pastry for a 9-inch single-crust pie, (store-bought or homemade)
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
4 eggs, beaten well
1/4 cup butter, melted
1/4 cup freshly squeezed lemon juice
1/4 cup evaporated milk
2 teaspoons grated lemon rind or zest
Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
In a medium bowl, combine the sugar, cornmeal, flour, and salt. Add the eggs, butter, lemon juice, milk, and lemon rind. Using a fork, mix well, stirring and scraping to combine everything evenly into a thick, smooth filling.
Pour into the pie crust and place the pan on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 35 to 45 minutes.
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
4 eggs, beaten well
1/4 cup butter, melted
1/4 cup freshly squeezed lemon juice
1/4 cup evaporated milk
2 teaspoons grated lemon rind or zest
Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
In a medium bowl, combine the sugar, cornmeal, flour, and salt. Add the eggs, butter, lemon juice, milk, and lemon rind. Using a fork, mix well, stirring and scraping to combine everything evenly into a thick, smooth filling.
Pour into the pie crust and place the pan on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 35 to 45 minutes.
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
No comments:
Post a Comment