Lemon Chess Pie

Cooking Instructions

Crust

• 1 1/2 cups graham crumbs
• 1/4 lb. butter, chilled and diced
• 3 Tbsp. cold Water
• 1 lemon worth of lemon zest 

1. Using a food processor is the best to keep items away from heat of your hands; mix butter and graham together to form course meal.
2. Gradually add water as needed to form moist dough.
3. Roll into balls, wrap, and chill for a minimum of two hours.
4. Remove dough and roll out into round circle roughly 12 inches across.
5. Place dough into 9 inch pie shell, using weights or docking. Bake shell off at 425 degrees for 4-5 minutes or until golden. Remove and allow to chill

Filling

• 2 cups sugar
• 3 Tbsp. cornmeal 
• 1/4 tsp. salt
• 1/2 cup butter, melted 
• 1/4 cup buttermilk 
• 1 vanilla bean, scraped 
• 4 eggs, beaten 

1. Mix all ingredients together in a bowl until smooth.
2. Pour into cooled pie shell.
3. Bake off in 350F oven 45 minutes to an hour, or until slightly set. Note: If the edges of the crust start to darken, cover with foil to prevent burning.
4. Allow to cool completely at room temperature to allow to fully set, or in a pie chest.