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Lemon Chess Pie

Chess pie is a popular dessert in the American South that originated from England. It is a custard style pie with a crisp browned topping.
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Ingredients
  

  • 1 prepared pie crust, unbaked
  • All-purpose flour, for dusting work surface
  • 1-¾ cups granulated sugar
  • ½ cup salted butter, diced into 1 tbsp. pieces, melted
  • 4 large eggs
  • 2 tbsp. yellow cornmeal
  • 1 tbsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 1-½ tbsp. lemon zest
  • ½ cup lemon lemon juice, freshly squeezed
  • Yellow food coloring, optional
  • Confectioners' sugar, for dusting

Instructions
 

  • Pre-heat the oven to 400°F.
  • On a lightly floured surface, roll the pie dough into a 12-inch circle.
  • Transfer the crust to a 9-inch pie plate (not a deep dish pie plate): tuck the edges of the crust under and crimp as desired; refrigerate for 30 minutes.
  • Remove the pie crust from the refrigerator and line with parchment paper, or aluminum foil, and fill with pie weights or dried beans (this prevents the pie crust from puffing or slipping down the pie plate).
  • Place in the pre-heated oven and bake for 16 to 18 minutes or until the pie edges are lightly golden.
  • Remove from the oven (do not turn the oven off) and remove the pie weights or dried beans.
  • Using a fork, prick the bottom and sides of the pie crust a few times to keep it from puffing.
  • Return the crust to the oven and bake for another 5 to 7 minutes or until it is set, dry and very lightly golden.
  • Remove from the oven and allow to cool slightly.
  • Reduce the oven temperature to 350°F.
  • In a large bowl, whisk together the granulated sugar and melted butter until well combined.
  • Whisk in the eggs, one at a time, until all ingredients are well combined.
  • Whisk in the cornmeal, flour, vanilla, lemon zest, lemon juice and a few drops of food coloring, in using.
  • Carefully pour the filling into the crust and place back in the oven to bake until the edges and the center of the pie are set completely; 50 to 55 minutes.
  • Tent the pie, with alumimun foil (or a pie crust shield), after 30 minutes to prevent excessive browning.
  • Remove from the oven, place on a wire rack and allow to completely cool for around 2 hours.
  • Top with a sprinkle of confectioners' sugar, if desired.

Notes

The pie crust can be par-baked up to 2 days in advance, wrapped tightly in cling wrap once fully cooled and kept at room temperature.
The baked pie can be fully cooked, covered in cling wrap and refrigerated for up to 5 days.
The pie can also be tightly wrapped whole, or in slices, and frozen for up to 3 months.  Allow to cool at room temperature.