MAKES
One 9 inch / 23 cm single crust pie
TAKES
Prep time: 30 minutes
Cook time: 45 minutes
Total: 1 hour 15 minutes
✻ ABOUT THIS RECIPE
Creamy chess pie is one of my favorite kinds of custard pie. This one is flavored with a mixture of lemon and orange zest, plus plenty of vanilla. The brightness from the citrus livens up this classic.
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough or Gluten Free Pie Dough, Par-Baked + cooled completely
Filling
297 g / 1 ½ cups granulated sugar
106 g / ½ cup light brown sugar
2 g / ½ teaspoon fine sea salt
zest of 1 large lemon
zest of 1 orange
113 g / ½ cup unsalted butter, melted and cooled slightly
10 g / 2 teaspoons vanilla bean paste or vanilla extract
226 g / 4 large eggs, at room temperature
60 g / ¼ cup heavy cream
45 g / 3 tablespoons fresh squeezed lemon juice
30 g / 2 tablespoons fresh squeezed orange juice
10 g / 1 tablespoon cornmeal
Bake This Recipe With Me:
METHOD
1. Preheat the oven to 350°F / 175°C with a rack in the center. Place the par-baked crust onto a parchment lined baking sheet.
2. Make the filling: in a large bowl, mix the granulated sugar, brown sugar, salt, lemon zest, and orange zest to combine. Add the melted butter and vanilla and whisk well to combine.
3. Add the eggs and cream and whisk well to combine. Add the lemon juice and orange juice and whisk well to combine. Add the cornmeal and whisk well to combine.
4. Pour the filling into the parbaked crust, and transfer to the oven. Bake until the surface of the custard has become golden brown, and the custard is set, but appears slightly jiggly in the center, 40-45 minutes.
5. Cool completely before slicing and serving.
NOTES
The crust can be par-baked up to 24 hours ahead of baking the final pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
