Patty Pinner shares the recipe for a tasty Lemon Chess Pie, excerpted from her book Sweety Pies.
- Posted on May 1, 2008
One 9-inch single Flaky Pie Crust, roll out, fitted into a pie plate, with pinched edge rim
½ cup (1 stick) unsalted butter, softened
1½ cups sugar
1½ tablespoons yellow cornmeal
3 large eggs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1. Preheat the oven to 350°F. Prepare the pie crust and set aside.
2. In a large bowl, cream together the butter and sugar until well blended.
3. Stir in the cornmeal. Beat in the eggs, one at a time.
4. Add the lemon juice and rind, vanilla, and salt and blend well.
5. Retrieve your pie crust. Use your thumb and index finger to pinch the edges of the crust all the way around the pie.
6. Using the fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough.
7. To doll up the crust a little more, crisscross the markings at a 45° angle by pressing the fork down with its tines pointing to the left, then rotate the pie slightly, and press down with the tines pointing to the right.
8. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes.
9. Let cool completely on a wire rack before serving.
Makes one 9-inch pie
From Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie by Patty Pinner. Reprinted with permission from Taunton Press Copyright © 2007. Photographs by Alexandra Grablewski.