How to Make Chess Pie at Home | Grandbaby Cakes

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.

Add flour to the surface and place the cold pie dough on it.

Roll out the pie dough, adding flour to the top and using a floured rolling pin to prevent sticking.

Transfer the rolled dough to the pie plate by rolling it onto the rolling pin and then unrolling it into the plate.

Trim excess dough from the edges and press the dough into the pie plate, patching any thin areas with extra dough if necessary.

Crimp the edges of the pie crust and prepare for blind baking by placing parchment paper in the center and adding pie weights.

Freeze the pie crust for 10 minutes before blind baking to prevent shrinking.

Blind bake the pie crust until slightly set.

In a mixing bowl, combine room temperature unsalted butter and granulated sugar, mixing until well combined.

Add cornmeal and 1 tablespoon of flour to the mixture and stir.

Add room temperature eggs one at a time, mixing well after each addition.

Pour in room temperature buttermilk, vanilla, lemon juice, lemon zest, and salt, mixing until smooth.

Pour the filling into the blind baked pie crust and spread it evenly.

Bake the pie in the oven for about an hour until set.

Allow the pie to cool completely, then refrigerate to help the custard set up.

Serve with whipped cream and a sprinkle of lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens