Buttermilk Lemon Chess Pie

So have I mentioned my sister’s baby, Elah, was born on Pi Day?  3.14.15: the ultimate Pi Day.  Whilst discussing this unique day of birth (and my supreme nerdiness), Marc and I started also discussing the merits of another type of pie, chess pie, and joking that Elah preferred “chest pie.”  You know that Discover commercial for “Frog Protection?”  It went a lot like that.

Marc: “Chess pie.”

Natalie: “Chest pie!”

Marc: “Chess pie.”

Natalie: “Right, Chest pie.”

Anna Jo: “Wait, what are y’all really saying?”

Natalie to Marc: “I think we’re on the same page.

So naturally, we had to have some chess/chest pie to celebrate!

I decided to make use of some Keebler mini pie shells rather than make my own, a) because cute, and b) because I’m all about some minor shortcuts these days, apparently. (I’m working on that whole “giving myself a little grace” thing.)  Anyway, I used this recipe I found on Epicurious for the filling and adjusted the bake time.  They turned out adorable and delicious!

Mini Buttermilk Lemon Chess Pies - Oysters & Pearls

Mini Lemon Buttermilk Chess Pies

adapted from Epicurious

ingredients for filling

  • 1 1/2 cups sugar
  • 1/2 cup (packed) light brown sugar
  • 1 1/2 tablespoons yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 5 large eggs, beaten to blend
  • 2/3 cup whole cultured buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 3/4 tablespoons fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt

Plus 2 Keebler Mini Graham Cracker Crusts (Pack of 6)

instructions

Preheat oven to 350°F. Whisk first 4 ingredients (sugar, brown sugar, cornmeal and flour) in a medium bowl until well combined. Whisk the eggs and remaining 6 ingredients (buttermilk, butter, lemon juice, lemon zest) in a large bowl (mixture may look curdled). Slowly whisk dry ingredients into wet. Pour filling into mini crusts and bake until custard is set around edges but jiggles slightly in center, 40 minutes or so, but start checking them at 30 minutes. Let cool completely on a wire rack.

Cook’s Notes: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. To make life easier, place mini pies on a large, rimmed baking sheet.  

These turned out to be such a refreshing little pie.  Rich, and just the right size.  Plus, who doesn’t love tiny pies?

IMG_6981

I love tiny pies.  Especially for tiny Pi Day babies!

Elah Ventry | Oysters & Pearls

 

 

I can’t get enough of this picture or these sweet cheeks!

Until Next Time

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