Lemon Buttermilk Chess Pie Recipes

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

BUTTERMILK-LEMON CHESS PIE

Steps:

• For crust:
• Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
• Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
• Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
• For filling:
• Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

SOUTHERN LEMON CHESS PIE

Steps:

• Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
• TIP: LEMON PEPPER
• This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.
• LEMON BUTTER
• Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.

BUTTERMILK LEMON CHESS PIE

Steps:

• Cut very cold Butter (8 tablespoon) into small chunks or shred using a cheese grater. Place butter in freezer for about 10 minutes.
• While butter is chilling, combine All-Purpose Flour (1 1/2 cup), Granulated Sugar (2 teaspoon) and Salt (1/2 teaspoon) in a large mixing bowl.
• Toss butter in flour mixture and begin to break down the butter using a pastry blender or your fingers. Work until butter is pea-sized. Return mixture to freezer for an additional 10 minutes - keeping the butter cold is key.
• Remove from freezer and form a well in the center of the mixture and pour in Buttermilk (1/3 cup) all at once. With your hand or a fork, stir the flour into the buttermilk well.
• A dough ball will begin to form, but the dough will be rather shaggy - if it remains rather dry, add an additional tablespoon of buttermilk.
• Turn dough out onto a lightly floured surface and shape dough into a disk and wrap with plastic wrap and place in fridge for an hour to chill out. This will give time for the butter to get cold again and the flour to get moist.
• After one hour, remove dough from fridge and on a lightly floured surface roll dough out into a 12 inch wide circle. Transfer pie dough to a 9 inch pie dish and without stretching dough, tuck the pie dough into the dish.
• There will be excess dough hanging over edges. If needed, trim off anything beyond ½ inch or so. Crimp edges with thumb and pointer fingers. Place pie in the freezer for about 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
• Remove from freezer and with a large piece of tinfoil (about 2 pie lengths) - line pie crust with tinfoil, tucking it along the bottom and edges. Fill tinfoil lined pie crust wtih dried beans.
• Place in preheated oven and bake for 15 minutes
• Remove from oven and carefully remove tinfoil and dried beans. Set aside and reuse for future pies. Reduce oven temperature to 375 degrees F (190 degrees C).
• Prick the bottom of the crust with the tines of a fork 8 to 10 times. Return to oven and continue to bake for an additional 8 to 10 minutes until slightly golden brown.
• Remove from oven and let cool completely on a wire rack. Prepare filling. Preheat oven to 350 degrees F (180 degrees C). Melt the Butter (5 tablespoon) and allow to cool.
• In a large mixing bowl, combine Lemon (1 tablespoon), Granulated Sugar (1 cup), and Brown Sugar (1/2 cup). Rub zest into sugar using your fingers. Add Cornmeal (1 1/2 tablespoon), All-Purpose Flour (1 tablespoon) and Salt (1/2 teaspoon). Stir to combine.
• Stir in melted butter. Add Large Egg (5) one at a time, mixing well between each addition. When all the eggs are added, stir filling briskly until thickened and light in color.
• Stir in Buttermilk (2/3 cup), Orange Juice (3 tablespoon), Lemon (7 tablespoon) and Vanilla Extract (1/2 teaspoon).
• Strain mixture into partially pre baked pie crust and place in preheated oven. Bake until edges are puffed up and set and the center jiggles just a tad when it is nudged. The top will be golden brown. About 40-50 minutes. Don't over bake.
• Remove from oven and let cool completely on wire rack for 3-4 hours before slicing and serving. Store in the refrigerator for up to 2 to 3 days.

LEMON BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine sugar, cornmeal, flour and salt.
• In another bowl, beat eggs thoroughly.
• Add sugar mixture; mix well.
• Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
• Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
• Remove pie to rack; cool completely.
• Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.

OLD-FASHIONED LEMON BUTTERMILK PIE

Steps:

• For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
• Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
• For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

BUTTERMILK LEMON CHESS PIE

Steps:

• Preheat oven to 350 degrees
• In a large bowl, whisk together melted butter, sugar, eggs, cornmeal, flour, vanilla extract, lemon juice, lemon zest, and buttermilk. Pour into crust and place on baking sheet.
• Bake for 50 to 55 minutes, or until set.

CHESS PIE

Steps:

• Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
• Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
• Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
• As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.

CHESS PIE

Steps:

• Preheat the oven to 375°F.
• On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 ¼" deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
• Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 10-12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F.
• Place the melted butter and sugar in a medium bowl and whisk to combine. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract and pinch of salt and mix to combine.
• Carefully pour the filling into the crust. Bake for 45-50 minutes, until the edges and center of pie are set completely. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown). Let the pie cool completely, about 2 hours. Garnish with a sprinkle of powdered sugar, if desired.