Here, chess pie, a simple yet flavorful custard pie that is a mainstay of the South, gets a fresh twist with the addition of fragrant Meyer lemons. We’ve given the pie a summery spin by topping it with raspberries and a dusting of confectioners’ sugar, but use whatever berries look best at the market—or serve it plain. It’s delicious with no topping at all.
Meyer Lemon Chess Pie with Raspberries
- 1 rolled-out round basic pie dough
- 3 Tbs. all-purpose flour
- 3 Tbs. finely ground cornmeal
- 1 cup (8 oz./250 g) granulated sugar
- 1 tsp. vanilla extract
- 1/3 cup (2 1/2 oz./75 g) crème fraîche
- 4 eggs, lightly beaten
- 1 cup (8 fl. oz./250 ml) buttermilk
- 6 Tbs. (3 oz./90 g) unsalted butter, melted and cooled slightly
- Grated zest of 2 Meyer lemons
- 2 cups (8 oz./250 g) fresh raspberries
- Confectioners’ sugar for dusting
1. Fit the dough round into a 9-inch (23-cm) deep-dish pie dish. Trim the overhang to 1/2 inch (12 mm), fold the edge under itself, and decoratively flute or crimp. Freeze for 30 minutes.
2. Meanwhile, preheat an oven to 350°F (180°C).
3. Line the crust with aluminum foil and fill with pie weights. Bake until lightly browned and dry to the touch, about 20 minutes. Remove the foil and weights, and set on a wire rack to cool completely. Leave the oven on.
4. In a large bowl, stir together the flour, cornmeal, granulated sugar, vanilla, crème fraîche, eggs and buttermilk. Fold in the melted butter and lemon zest. Pour the filling into the crust.
5. Bake until slightly puffed and golden brown, 45 to 50 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool completely on a wire rack before serving.
6. Just before serving, scatter the raspberries evenly over the pie and lightly dust with confectioners’ sugar. Cut into wedges and serve. Serves 8 to 10.
For this and more than 35 ideas for sweet and savory pies, check out The Pie Cookbook, our all-inclusive guide to making pies by the cooks of the Williams Sonoma Test Kitchen.