Back In the Day Bakery Buttermilk Chess Pie

By carvalhohm

Ingredients

• 1 1/2 cups sugar
• 1/2 stick (4 tablespoons) unsalted butter, room temperature
• 4 large eggs
• 1 tablespoon flour
• 2 tablespoons yellow cornmeal
• Pinch of fine sea salt
• 3/4 cup buttermilk
• Grated zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 9-inch pie crust, chilled

Details

Servings 8
Adapted from latimes.com

Preparation

Step 1

1. Cream sugar and butter together in large mixing bowl until pale. Add eggs one at a time, mixing well after each addition. Add flour, cornmeal and salt; mix until well blended. Add the buttermilk, lemon zest and juice; mix until incorporated.

2. Heat oven to 350 degrees. Prick bottom of pie crust gently all over with fork. Pour filling into pie crust; bake, 10 minutes. Turn oven down to 325 degrees; bake until custard is golden brown and set around edges, but center still jiggles slightly, 45-55 minutes. It will firm up as it cools. Let cool for at least 2 hours before slicing. Pie is best served same day; it can be covered with plastic wrap and refrigerated up to 3 days.