Chess Pie

Recipe Ingredients

8 oz	227g	Sweet unsalted butter
2 cups	396g / 13oz	Sugar
7		Egg yolks - beaten
1 1/2 teaspoons	7.5ml	Vanilla extract
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Cornmeal
		Pie Crust
1 cup	62g / 2.2oz	Flour
4 oz	113g	Butter
1		Salt
3 tablespoons	45ml	Ice water - (to 6)

Recipe Instructions

Preheat oven to 350 degrees.

Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.

Pie Crust: Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix.

Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B80) - from the TV FOOD NETWORK

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