She Strengthens

The Rich Flavor of Chess Pie

Chess pie, also known as “chest pie,” has a fascinating history. Its name is believed to have originated from the small, tin-roofed cabinets that were once a common feature in kitchens, used for storing cooling pies and other baked goods.

A Delicious Twist on a Classic Recipe

This particular recipe boasts a rich, eggy custard filling with a tangy flavor profile, courtesy of buttermilk and lemon zest. What’s more, the crust doesn’t require prebaking, making it a relatively quick and easy pie to prepare.

A Standalone Masterpiece

A thick slice of this chess pie is perfect on its own, with no need for additional toppings or garnishes. The combination of textures and flavors is simply divine.

Game Plan and Preparation

To make the pie dough ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator or freezer. This recipe yields one 9-inch pie, serving 8 to 10 people, and is classified as easy. The total preparation and cooking time is approximately 2 hours and 15 minutes, plus cooling time.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling out the dough
• 1/4 teaspoon fine salt
• 5 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup shortening, frozen and cut into small pieces
• 3 to 4 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

For the filling:

• 2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon fine salt
• 1 cup buttermilk, at room temperature
• 4 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2 teaspoons vanilla extract
• 8 tablespoons unsalted butter (1 stick), melted
• 2 teaspoons finely grated lemon zest (from about 1 medium lemon)

Preparing the Crust

Whisk the flour and salt in a large bowl until combined. Add the butter and shortening, tossing with your fingers until well coated in the flour mixture. Use a pastry blender or your fingers to cut the butter and shortening into pea-size pieces. Drizzle in the ice water and lemon juice, mixing just until the dough comes together. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Rolling Out the Dough

Lightly flour a work surface and roll the dough out into a round, approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, folding the excess under itself and crimping the edges. Refrigerate the pie crust until ready to bake.

Preparing the Filling

Heat the oven to 350°F and arrange a rack at the lowest level. Place the dough-lined pie plate on a baking sheet. Whisk the sugar, flour, and salt in a large bowl to aerate and combine. Add the buttermilk, eggs, egg yolks, and vanilla, whisking until smooth. Add the melted butter and lemon zest, whisking until smooth. Pour the mixture into the pie plate.

Baking the Pie

Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes. Place the pie on a wire rack and let it cool to room temperature before cutting. Store tightly covered in the refrigerator for up to 3 days. Return to room temperature before serving.