Mama’s Chess Pie

Name: Mama’s Chess Pie
Yield: serves 6 to 8
Ingredients: 8 tablespoons (1 stick) butter; 2 cups sifted cake flour; 1/4 teaspoon salt; 3 to 6 tablespoons ice water; 1/2 pound (2 sticks) butter; 2 cups sugar; 7 egg yolks, beaten; 1 1/2 teaspoons vanilla; 1/2 cup heavy cream; 2 tablespoons cornmeal

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

8 tablespoons (1 stick) butter

2 cups sifted cake flour

1/4 teaspoon salt

3 to 6 tablespoons ice water

Flling

1/2 pound (2 sticks) butter

2 cups sugar

7 egg yolks, beaten

1 1/2 teaspoons vanilla

1/2 cup heavy cream

2 tablespoons cornmeal

Preparation

Step 1
Cut butter into dry ingredients. Slowly add ice water. Knead dough and roll out on dough board, or press into bottom and sides of a 9-inch pie plate.
Filling
Step 2
Preheat oven to 350 degrees. Cream butter and sugar; add egg yolks, vanilla, and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.

Paula Deen's Kitchen Classics

TagsPie Dessert Baking Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.