Buttermilk-Lemon Chess Pie
Buttermilk-Lemon Chess Pie might be just the dessert you are searching for. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 365 calories. This vegetarian recipe serves 8. If you have vanillan extract, eggs, lemon zest, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.
Mix flour, salt, and sugar in a food processor.
Add butter; pulse until pea-size pieces of butter form.
Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
Roll out dough on a lightly floured surface to a 14" round.
Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
Bake crust until edges begin to brown, 30-35 minutes.
Remove paper and weights; bake until golden brown, 25-30 minutes longer.
Whisk first 4 ingredients in a medium bowl until well combined.
Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients.
Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour—1 hour 15 minutes.
Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.