Cook along with Kardea as she shares her secrets to getting that super-flaky crust with an appetizing, sweet custard filling!
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Traditional Chess Pie
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Overall: 4 hr 30 min
Active: 25 min
Yield: 8 portions

Components

Crust:

1 1/4 cups versatile flour, plus more for dusting
1/2 teaspoon kosher salt
1 stick cold unsalted butter, grated on the large holes of a box grater and frozen
1/3 cup ice water, plus more if needed
1 large egg

Filling:

6 tablespoons unsalted butter, melted and cooled
1 1/4 cups granulated sugar
4 large eggs
1/4 cup buttermilk
2 tablespoons yellow cornmeal
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish

Instructions

Pre-heat the oven to 400 degrees F.

For the crust: Whisk together the flour and salt in a large bowl. Get rid of the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Make certain to leave pea-size butter flecks noticeable. Slowly pour the ice water into flour mix. Using your hands, mix up until a dough begins to form. Beware not to overmix. It must appear shaggy however cohesive.

Lightly dust a tidy work surface area with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie meal. Press the dough down into the meal. Tuck any overhanging dough back under the rim, utilizing your hands to create a thick external edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.

Eliminate from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes till it begins to lightly brown. Get rid of from the oven and get rid of the parchment and pie weights.

Beat the egg and 1 tablespoon water in a little bowl. Brush the edges of the crust with the egg wash. Go back to the oven and bake till light golden, about 10 minutes. Get rid of and let cool totally before filling. Lower the oven temperature to 325 degrees F.

For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. As soon as integrated, stir in the buttermilk, cornmeal, vanilla and salt. Put the custard into the cooled pie crust. Bake for 50 to 55 minutes, inspecting the pie after 30 minutes and tenting the crust with foil if it is browning too rapidly. When the pie is all set, a skewer placed into the center should come out tidy and it needs to reach an internal temperature level of 200 degrees F.

Cool on a cake rack for 3 to 4 hours. If cut while too warm, the filling will not be set. When cooled, sprinkle with confectioners' sugar, cut into slices and serve.

Cook's Note

For a variation, prepare the custard same as above but include your preferred citrus zest or 4 ounces melted chocolate after the buttermilk.

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Kardea Brown's Classic Chess Pie|Food Network

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