Salted Honey & Lemon Chess Pie

This Salted Honey & Lemon Chess Pie recipe is a one of our family favorites, The honey and lemon combine perfectly here and the added sprinkling of sea salt keeps you coming back for more... and more. Enjoy!

Photo by LRay W.
Adapted from pinelandbakery.com

PREP TIME

15

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Adapted from pinelandbakery.com

Ingredients

  • 1

    frozen or homemade pie crust

  • 3

    eggs

  • 1/4

    cup granulated sugar

  • 1/2

    cup good quality honey

  • 3

    tablespoons cornmeal

  • Zest 2 lemons

  • Pinch of salt

  • 1/4

    cup unsalted butter, melted and cooled

  • 1/2

    cup buttermilk

  • 1/4

    cup lemon juice

  • Sea salt for sprinkling

Directions

Preheat oven to 375°F. Line pie crust with parchment, fill to top with dried beans, rice, pennies, or pie weights, and bake until edges are lightly golden and bottom no longer looks raw, about 15 minutes. Remove parchment and pie weights. Set aside. Combine eggs, sugar, honey, cornmeal, lemon zest, and pinch of salt in a medium-sized bowl. Whisk until completely smooth. Add butter, buttermilk, and lemon juice Carefully pour filling into pre-baked shell. Begin to check for doneness after 20 minutes. Pie usually takes about 35−40 minutes, depending on oven. Custard closest to the pastry will set first. Remove pie from oven when center is still slightly loose. After removing from oven, immediately sprinkle top of pie with a light dusting of sea salt. Allow to cool completely, about 1 to 1½ hours, before serving. The Local Palate, November 2013 From Phoebe Lawless of Scratch Bakery in Durham, North Carolina

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