Chess Pie
By Yewande Komolafe
Chess Pie
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene.

With a sparkling bright lemon flavor, this classic Southern buttermilk chess pie filling is poured into a shortbread crust with hints of spice from freshly ground black pepper. The coarse cornmeal gives the beautiful custardy filling the slightest bit of texture once baked. Consider the baking time below as a guide: The pie is done when it jiggles slowly when moved back and forth. A sprinkling of confectioners’ sugar is enough as a garnish to top the pie, and you’d do well to serve each slice with a dollop of whipped heavy cream. It’ll help temper the pie’s vibrant sweetness.



INGREDIENTS
Yield: 8 to 10 servings
For the Crust
6tablespoons/75 grams cold unsalted butter, cut into ½ inch cubes, plus more for preparing the pan
1½cups/205 grams all-purpose flour
⅓cup/63 grams granulated sugar
1teaspoon kosher salt (Diamond Crystal)
1¼teaspoons freshly ground black pepper
1tablespoon freshly grated lemon zest
2egg yolks
¼cup/58 milliliters cold water
For the Filling
3whole eggs
3egg yolks
1¼cups/260 grams granulated sugar
¼cup/40 grams medium-coarse yellow cornmeal
¼cup/58 milliliters lemon juice
1tablespoon grated lemon zest
1teaspoon kosher salt (Diamond Crystal)
1cup/230 milliliters buttermilk, preferably full-fat
¼cup/56 grams unsalted butter, melted
Whipped heavy cream for serving