Chess Pie Two Ways

Chess Pie Two Ways

Chess Pie Two Ways

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   33 Points
Cuisine
  • Southern
  • dessert
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Ingredients
  • 1/2 cup butter (113g), softened to room temperature
  • 1 1/2 cups (262g) sugar
  • 1 pinch salt
  • 1 tablespoon (15ml) all-purpose flour
  • 1 tablespoon (15ml) polenta or corn meal
  • 4 eggs, beaten
  • 1 cup (250ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) freshly squeezed lemon juice (for making lemon chess pie)
  • Shredded zest of 1 lemon (for making lemon chess pie)
  • 1 Uncooked deep dish pastry shell
  • CARAMEL SAUCE
  • 2 ounces (56g) butter
  • 4 tablespoons brown sugar
  • 1 cup (250ml) single cream
  • 1 tablespoon (15ml) maple syrup (optional)
Instructions

Pie

Preheat oven to 350 degrees, 180 C, Gas Mark

In a large mixing bowl, cream butter, sugar and salt with an electric mixer set to medium low.

Add flour and polenta, mix well.

Next add the eggs, milk, and vanilla, (if you would like to add lemon juice and zest, add now).

Pour into pastry shell.

Bake in preheated oven for 60 minutes or until a knife inserted in the middle comes out clean.

Serve the plain recipe warm or cold with caramel sauce drizzled over (recipe follows).

The lemon flavor pie is best served with whipped cream.

Sauce

In a small sauce pan over a medium heat, melt butter.

Add brown sugar and cook until it is completely dissolved and simmering. Gradually pour in single cream and maple syrup cook, stirring constantly until it is heated through.

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