I’ve eaten chess pie in every Southern state (and nowhere else), sometimes made with plain granulated sugar and flour instead of cornmeal, enriched even more with heavy cream instead of milk or buttermilk, and flavored with
everything from coconut to cider vinegar to multiple spices. Feel free to experiment in any way you choose.
Makes 6 to 8 servings
INGREDIENTS:
- 4 large eggs, beaten
- 4 tablespoons (1⁄2 stick) butter, melted
- 1⁄4 cup regular buttermilk
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups firmly packed light brown sugar
- 2 teaspoons yellow cornmeal
- 1⁄4 teaspoon salt
- 2 teaspoons grated lemon zest
- One unbaked 9-inch Basic Pie Shell
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the eggs, butter, buttermilk, lemon juice, vanilla, brown sugar, cornmeal, and salt. Beat with an electric mixer until well blended and smooth. Add the lemon zest and stir until well blended. Scrape the mixture into the pie shell and bake until a straw inserted in the center comes out clean, about 30 minutes. Cool the pie completely on a rack.
