Buttermilk Chess Pie

This simple Southern American dessert is surprisingly delicious. It is made with basic ingredients that are inexpensive and readily available, yet it tastes luxurious and luscious!

Makes one 9.5-inch pie.

Ingredients:

Buttermilk Pie Crust:

• 1 1/2 c whole wheat flour
• 1/4 tsp salt
• 4 Tbsp cold unsalted butter
• 4 Tbsp cold cultured buttermilk

Filling:

• 6 Tbsp butter
• 4 eggs
• 2/3 c fresh cultured buttermilk
• 1 c sugar
• 1 Tbsp corn starch
• 1 1/2 Tbsp yellow corn meal
• 2 tsp vanilla
• 1/4 tsp salt
• 6 Tbsp melted unsalted butter
• zest of a whole lemon
• juice of half a lemon
• pinch of nutmeg

Directions:

Buttermilk Pie Crust:

1. In a large bowl, whisk together the flour and salt.
2. Dice the butter in quarter-inch bits. Add to the flour mixture; use a pastry cutter or fork to blend it until distributed throughout the flour.
3. Add the buttermilk a little at a time, mixing in. Only add enough to barely bring the dough together in a ball. (Too much will make a tough crust.)
4. Form a disk with the dough ball; wrap in plastic wrap or wax paper. Place in refrigerator to chill while making filling.

Filling:

1. Preheat the oven to 375 degrees F.
2. Melt butter and set aside to cool for a bit.
3. In a large bowl, beat the eggs with a wooden spoon. Add buttermilk, sugar, corn starch, corn meal, vanilla and salt. Beat by hand until uniform.
4. Add melted butter, lemon zest, and lemon juice. Blend well.

Assembly and Baking:

1. Take the dough out of the refrigerator and roll between sheets of floured wax paper, until you have a pastry one-inch larger than the pie plate.
2. Place the dough in the pie plate and crimp the edges to make a fluted pattern.
3. Pour the filling in the pie shell. Cover the crust with a pie crust protector or strips of tin foil. (optional)
4. Bake the pie on a baking sheet for 35-40 minutes, or until the center feels firm to the touch. Cool on a rack for at least a half-hour. Sprinkle with a pinch (or grating) of nutmeg. Serve warm or at room temperature.