Friday, May 16, 2008

Recipe: Lemon-Buttermilk Chess Pie

In The Glory of Southern Cooking, James Villas tells the story of how this Southern pie got its name..." This classic Southern Pie supposedly got its name from a waitress who, when asked by a customer about the rich pie, responded, "Oh honey, it's jes' pie."
However it got its name, this pie was dubbed "light and spring-y" at the pie contest. It didn't win, but it was 'jes for fun.
Makes 6-8 servings

4 large eggs, beaten
   4 tablespoons (1/2 stick)
butter, melted
1/4 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
Preheat the oven to 350 degrees.In a large mixing bowl, combine the aggs, butter, buttermilk, lemon juice,vanilla, brown sugar, cornmeal, and salt and beat with an electric mixer till well blended and smooth. Add the lemon zest and stir till well blended. Scrape the mixture into the pie shell and bake till a straw inserted in the center comes out clean, about 30 minutes. Cool the pie completely on a rack. (The Glory of Southern Cooking, by James Villas, John Wiley & Sons 2007)

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