Love & Best Dishes: Grandmother's Chess Pie Recipe | Southern Dessert Ideas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Roll out the refrigerated pie crust to make it bigger.

Place the rolled-out crust into an old metal pie pan.

Turn under the excess crust to create a generous edge.

Decorate the edge using the tongs of a fork or the butt of a butter knife.

Prick the bottom of the crust with a fork to prevent air bubbles.

Place a piece of wax paper over the crust and add weights (like beads, rice, or dried peas) to weigh it down.

Bake the crust at 350-400°F for about 10-12 minutes.

Remove the weights and wax paper and bake for a few more minutes until the bottom is cooked.

Zest one lemon to yield about a tablespoon of zest.

Break 5 eggs into a bowl and whisk them together with the zest.

Add a little water to the egg mixture.

Mix in sugar, flour, and cornmeal, adjusting the cornmeal as needed.

Add 1 teaspoon of vanilla to the egg mixture.

Combine all ingredients thoroughly, ensuring no zest is left in the mixer.

Check the pie crust; if it’s still raw in the middle, bake it for a couple more minutes.

Pour the filling into the pie crust, being careful not to overfill it.

Place the pie on a cookie sheet for insurance against overflow.

Bake the pie for about 35-45 minutes, checking for doneness.

Let the pie cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens