Chess Pie
 Lemon Chess Pie This classic Southern chess pie, with its tart-sweet custard filling and buttery crust, is as simple as it is delicious—perfect for when you need an easy dessert that everyone will love! Ingredients 1 (9-inch) store-bought pie shell, thawed but cold (see note), or homemade pie crust 5 large eggs 1¾ cups granulated sugar Zest of 1 lemon (a heaping teaspoon, packed) 3 tablespoons lemon juice (from 1 to 2 lemons) 1½ teaspoons vanilla extract 2 tablespoons cornmeal 1 tablespoon all-purpose flour ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly Confectioners' sugar, for serving (optional) 1 (9-inch) store-bought pie shell, thawed but cold (see note), or homemade pie crust 5 large eggs 1¾ cups granulated sugar Zest of 1 lemon (a heaping teaspoon, packed) 3 tablespoons lemon juice (from 1 to 2 lemons) 1½ teaspoons vanilla extract 2 tablespoons cornmeal 1 tablespoon all-purpose flour ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly Confectioners' sugar, for serving (optional) Instructions Preheat the oven to 375°F and set an oven rack in the middle position. Blind bake the crust: Line the unbaked crust with parchment paper (if you crumple it up and then flatten it a bit, it will sit better inside the crust). Fill it with dried beans, rice, or pie weights to keep the dough flat and prevent puffing. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for an additional 5 minutes to dry and lightly brown the bottom. Reduce the oven temperature to 325°F. Meanwhile, make the filling: Whisk the eggs in a large bowl until smooth. Whisk in the granulated sugar, lemon zest and juice, vanilla, cornmeal, flour, and salt until well combined. Whisk in the butter until the mixture is uniform. Whisk the filling briefly to recombine and pour into the par-baked pie shell. Bake until just set and the surface is golden (the center may jiggle just slightly when shaken), 50 to 55 minutes. Cool completely on wire rack, about 4 hours. Dust with confectioners' sugar, if desired, and serve. Make-Ahead/Freezer-Friendly Instructions: The pie can be made up to 2 days ahead of time. Once baked and completely cooled, cover the pie tightly with aluminum foil or plastic wrap and refrigerate. Bring the pie to room temperature before serving to ensure the best texture and flavor. To freeze, after the pie has fully cooled, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container and store it in the freezer for up to 3 months. When you're ready to enjoy the pie, thaw it overnight in the refrigerator and then let it come to room temperature before serving. Note: When opting for store-bought pie crust, it's best to use the frozen ones that come in aluminum pans. These crusts are molded into the pans, setting their shape and preventing shrinkage during baking. Conversely, rolled refrigerator crusts, which you fit into a pie dish yourself, can shrink if stretched or compressed. If you're concerned about the aluminum pan's appearance, pre-slice the pie and transfer the slices to a decorative pan or platter for a more elegant presentation. Preheat the oven to 375°F and set an oven rack in the middle position. Blind bake the crust: Line the unbaked crust with parchment paper (if you crumple it up and then flatten it a bit, it will sit better inside the crust). Fill it with dried beans, rice, or pie weights to keep the dough flat and prevent puffing. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for an additional 5 minutes to dry and lightly brown the bottom. Reduce the oven temperature to 325°F. Meanwhile, make the filling: Whisk the eggs in a large bowl until smooth. Whisk in the granulated sugar, lemon zest and juice, vanilla, cornmeal, flour, and salt until well combined. Whisk in the butter until the mixture is uniform. Whisk the filling briefly to recombine and pour into the par-baked pie shell. Bake until just set and the surface is golden (the center may jiggle just slightly when shaken), 50 to 55 minutes. Cool completely on wire rack, about 4 hours. Dust with confectioners' sugar, if desired, and serve. Make-Ahead/Freezer-Friendly Instructions: The pie can be made up to 2 days ahead of time. Once baked and completely cooled, cover the pie tightly with aluminum foil or plastic wrap and refrigerate. Bring the pie to room temperature before serving to ensure the best texture and flavor. To freeze, after the pie has fully cooled, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container and store it in the freezer for up to 3 months. When you're ready to enjoy the pie, thaw it overnight in the refrigerator and then let it come to room temperature before serving. Note: When opting for store-bought pie crust, it's best to use the frozen ones that come in aluminum pans. These crusts are molded into the pans, setting their shape and preventing shrinkage during baking. Conversely, rolled refrigerator crusts, which you fit into a pie dish yourself, can shrink if stretched or compressed. If you're concerned about the aluminum pan's appearance, pre-slice the pie and transfer the slices to a decorative pan or platter for a more elegant presentation. Nutrition Information Powered by Per serving (8 servings) Calories: 332 Fat: 15 g Saturated fat: 8 g Carbohydrates: 47 g Sugar: 44 g Fiber: 0 g Protein: 4 g Sodium: 192 mg Cholesterol: 147 mg Per serving (8 servings) Calories: 332 Fat: 15 g Saturated fat: 8 g Carbohydrates: 47 g Sugar: 44 g Fiber: 0 g Protein: 4 g Sodium: 192 mg Cholesterol: 147 mg