Chess Pie Recipe

This is a Southern classic. I have no idea why it is called “Chess” pie. If you know, please post a comment! This recipe comes from The America’s Test Kitchen Family Cookbook. If you don’t have one on your shelf, I HIGHLY recommend it! I have used many of the recipes in it and have yet to find a bad one. EXCELLENT!

Buttermilk Chess Pie

3/4 C. buttermilk
1/2 C granulated sugar
1/2 C. packed light brown sugar
6 Tbsp. (3/4 stick) unsalted butter, melted and cooled
2 large eggs
2 large egg yolks
1 Tbsp. fine-ground cornmeal
1 Tbsp. cornstarch
1 Tbsp. vanilla extract
1/4 tsp. salt
1 recipe for single-crust pie dough, fit into pie plate and chilled, but not baked.

Adjust oven rack to lowest position, place a rimmed baking sheet o the rack, and heat to 375 degrees. Whisk all of the filling ingredients together until just combined, then pour into the unbaked chilled pie crust. Bake on the heated baking sheet until the center is set and the top is golden brown, 40 – 45 minutes. Transfer pie to a wire rack to cool until warm or room temperature before serving. Serve as is, or with freshly whipped, unsweetened cream and fresh berries!

NOTE: This pie can be made 2 days ahead of time, wrapped tightly in plastic wrap and refrigerated.

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