Buttermilk Chess Pie

By á-27380

Ingredients

• 1-1/2 cups granulated sugar
• 1 rounded tablespoon of cornmeal
• 2 rounded tablespoons of all purpose flour
• Pinch of salt
• 1/2 cup of butter, melted and cooled
• 1/2 cup of buttermilk
• 2 teaspoons of pure vanilla extract
• 4 large eggs
• Zest from one lemon, chopped fine
• Juice of 1/2 of a lemon
• 1 unbaked pie shell, homemade or commercial (Pillsbury recommended)
• Homemade whipped cream
• Freshly grated nutmeg

Details

Servings 1
Adapted from docs.google.com

Preparation

Step 1

Prebake the pie shell if desired, according to package directions. Preheat oven to 350 degrees F. Whisk together the sugar, cornmeal, flour and salt. To that add the butter, buttermilk, and vanilla; mix. Beat the eggs, add and mix. Stir in lemon zest and juice. Place pie crust into a 9 inch pie plate and pour mixture into the pie shell.

Bake at 350 degrees F for 30 to 35 minutes or until golden brown and set. Use a pie shield (or aluminum foil) on the edges after about 20 minutes to prevent crust from overbrowning. Can also tent entire pie with aluminum foil if the top of the pie itself is overbrowning.

Let cool completely on a rack. Serve with a dollop of whipped cream and a grating of fresh nutmeg on top.