BUTTERMILK-LEMON CHESS PIE
Provided by John Currence
Categories Dessert Bake Thanksgiving Lemon Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
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.
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Xolani Mokwena
[email protected]This pie is a classic for a reason. It's creamy, tangy, and delicious. The crust is flaky and buttery, and the filling is just the right amount of sweet and tart. I love serving this pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Rachana Thapa
[email protected]I'm not a huge fan of lemon chess pie, but this recipe was surprisingly good. The filling was creamy and smooth, and the crust was flaky and buttery. The lemon flavor was just right – not too tart and not too sweet. I would definitely make this pie a
Rafshan Naz
[email protected]This pie was a disappointment. The filling was too tart and the crust was too dry. I followed the recipe exactly, so I'm not sure what went wrong.
Bridget Hopson
[email protected]This pie is amazing! The filling is so creamy and smooth, and the crust is flaky and buttery. The lemon flavor is perfect – not too tart and not too sweet. I will definitely be making this pie again and again.
Indian Bikes
[email protected]Just made this pie and it's delicious! The filling is creamy and smooth, and the crust is flaky and buttery. The lemon flavor is perfect – not too tart and not too sweet. I highly recommend this recipe.
Aashish Gairal123
[email protected]This pie was a hit at my family gathering. Everyone loved the creamy filling and the flaky crust. The lemon flavor was just right – not too tart and not too sweet. I will definitely be making this pie again.
Evans Morgate
[email protected]Easy to follow recipe, and the pie turned out great! The lemon flavor is prominent, but not overpowering. The filling is creamy and smooth, and the crust is flaky and buttery. I would definitely make this pie again.
Aaron Doyle
[email protected]This pie was a bit too tart for my taste, but I think that's just a matter of personal preference. The filling was smooth and creamy, and the crust was flaky and golden brown. I might try adding a bit more sugar next time to balance out the tartness.
mamun ali
[email protected]I've made this pie twice now, and it's become a favorite in my household. The buttermilk adds a lovely tang that cuts through the richness of the butter and sugar, and the lemon zest and juice give it a bright, summery flavor. The crust is flaky and
Ovuoroyeroro Wilson
[email protected]This buttermilk lemon chess pie is a delightful treat that strikes the perfect balance between tangy and sweet. The filling is creamy and smooth, with a burst of citrus flavor that complements the flaky crust wonderfully. I highly recommend this reci