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