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Southern Chess Pie

A classic Southern custard-style pie with a bright lemon tang and optional fresh berries.
Prep Time15 minutes
Cook Time50 minutes
Total Time3 hours 5 minutes
Servings: 8 people

Ingredients

  • 1 9-inch single pie crust fit to a 9-inch pie dish
  • 3 tablespoons all-purpose flour
  • 3 tablespoons finely ground cornmeal
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 1 cup buttermilk
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest from 1 large lemon
  • 6 tablespoons unsalted butter melted
  • 4 large eggs slightly beaten
  • 1 cup fresh berries optional, for topping
  • 1/4 cup confectioners' sugar optional, for dusting

Instructions

  • Preheat the oven to 350°F (175°C).
  • Fit the single pie crust into a 9-inch pie dish and crimp the edges if desired.
  • Cover the crust with foil and fill with pie weights or dried beans. Blind bake on the center rack for 20 minutes, then remove the foil and weights and let the crust cool completely while leaving the oven on.
  • In a large bowl, whisk together the flour, cornmeal, and sugar until combined.
  • Add the vanilla, sour cream, buttermilk, lemon juice, and lemon zest to the dry ingredients and stir to combine.
  • Whisk in the melted butter and the lightly beaten eggs until the filling is smooth (a few small lumps are fine).
  • Pour the filling into the cooled pie shell and smooth the top.
  • Bake on the center rack for 50 to 55 minutes, until the center is set and a toothpick inserted near the center comes out clean.
  • Remove the pie from the oven and let it cool completely on a rack; the filling will continue to set as it cools.
  • If desired, top with fresh berries and dust with confectioners' sugar before serving.

Equipment

  • 9-inch Pie Dish
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • foil and pie weights (or dried beans)
  • Oven

Notes

  • You can blind bake the crust several hours ahead and cover with foil until ready.
  • Allow the pie to cool completely before slicing so the filling finishes setting.
  • Any fresh berries work as a topping.
  • Frozen berries may be used but can be mushy.
  • The pie can be refrigerated for up to 1 week.