Buttermilk Chess Pie With Meyer Lemon
Indulge in the delightful combination of sweetness and texture with this luscious Buttermilk Cornmeal Pie. Made with a flavorful blend of cornmeal, buttermilk, and zesty Meyer lemon, this dessert offers a delightful treat for your taste buds. The creamy filling pairs perfectly with the crisp pie crust, making this a delightful pie that will have everyone coming back for more. Enjoy this Buttermilk Cornmeal Pie as a decadent dessert option for any occasion.
— Constant Cookbook
Ingredients
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/3 cup finely ground yellow cornmeal
- 2/3 cup unsalted butter, melted and cooled
- 4 extra-large eggs
- 1/2 vanilla bean
- 1 1/3 cups whole buttermilk
- Zest of 1 Meyer lemon
- Pinch of kosher salt
- 1 unbaked 9-inch pie shell (see related recipe at left)
Instructions
- Preheat an oven to 375°F.
- In a large bowl, whisk together the sugar, flour, cornmeal and butter until well blended. Add the eggs, one at a time, whisking well after each addition.
- Using the tip of a paring knife, split the vanilla bean in half lengthwise and place it, cut side up, on the cutting board. Using the knife, scrape each cut side to release the seeds and add them to the bowl along with the buttermilk, lemon zest and salt. Whisk until just combined. Do not overmix. Pour the filling into the unbaked pie shell.
- Transfer the pie to the oven and bake until a toothpick inserted into the center comes out almost clean, 40 to 45 minutes. Do not overbake. Transfer the pie to a wire rack and let cool to room temperature, about 3 hours, before serving. Serves 8.
- Recipe by Sean Brock, Chef, McCrady’s Restaurant and Husk.
Yield
Serves 8.
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