I’ve never really had chess pie I like the idea of a basic custard pie. I’d like to try this one and often I make two 9 inch pie crusts to make quiche. The recipe if from the NYT cooking. I found there was extra filling so perhaps making a deep dish crust would work better. The recipe is very lemony and has lots of vanilla flavor.
Ingredients
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- 1 9” pie crust, frozen
- 113g unsalted butter (1 stick)
- 1 vanilla bean
- zest and juice of 1 lemon
- 3c (600g) sugar
- 64g (1/2c) flour
- 1t kosher salt
- 6 large eggs
- 1 1/2c/360 ml whole cultured buttermilk
Steps
- heat oven to 450F
- in small sauce pan, melt butter
- cut vanilla bean, lengthwise and scrape seeds into butter, add spent pod
- in large bowl rub lemon zest into sugar
- whisk in flour
- whisk eggs and buttermilk in bowl for 1 minute
- add dry ingredients into wet, whisk 1-2 minutes
- remove and discard vanilla pod
- whisk butter mixture into batter
- add lemon juice whisk again
- pour batter into frozen pie shell
- place in oven on cookie sheet
- turn down to 350F after closing door
- bake 35m, turn down to 325F
- continue baking until pie is medium brown on top 45-50m
- let cool for at least 3h, serve room temp or cool
