Buttermilk-Lemon Chess Pie

Name: Buttermilk-Lemon Chess Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 158 milliliters buttermilk; 5 larges eggs, beaten to blend; 1 Tbsp all-purpose flour; 1 pinch Pinch of kosher salt; 2 Tbsps fresh lemon juice; 1 Tbsp freshly grated lemon zest; 118 milliliters (packed) light brown sugar; 355 milliliters sugar; 118 milliliters (1 stick) unsalted butter, melted; 2 teaspoons vanilla extract; 2 Tbsps yellow cornmeal

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.

Instructions

Mix flour, salt, and sugar in a food processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter; pulse until pea-size pieces of butter form.

Ingredients you will need

Butter

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.

Ingredients you will need

Buttermilk

Wrap

Preheat oven to 350°F.

Equipment you will use

Oven

Roll out dough on a lightly floured surface to a 14" round.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Dried Beans

Dough

Equipment you will use

Baking Paper

Pie Form

Aluminum Foil

Frying Pan

Bake crust until edges begin to brown, 30-35 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove paper and weights; bake until golden brown, 25-30 minutes longer.

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Oven

Let cool completely.

Preheat oven to 350°F.

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Oven

Whisk first 4 ingredients in a medium bowl until well combined.

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Whisk

Bowl

Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour—1 hour 15 minutes.

Ingredients you will need

Custard

Crust

Equipment you will use

Oven

Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

158milliliters

buttermilk 5larges

eggs, beaten to blend 1Tbsp

all-purpose flour 1pinch

Pinch of kosher salt 2Tbsps

fresh lemon juice 1Tbsp

freshly grated lemon zest 118milliliters

(packed) light brown sugar 355milliliters

sugar 118milliliters

(1 stick) unsalted butter, melted 2teaspoons

vanilla extract 2Tbsps

yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schlossgut Diel Nahe Riesling Kabinett. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 23 dollars per bottle.