Chess Pie
Ingredients:
- flour - 3/4 cup plus 1 T
- sugar - 1/2 T plus 2/3 cup
- salt - 1 t
- butter, diced - 12 T
- packed light brown sugar - 2/3 cup
- buttermilk - 2/3 cup
- fresh grated nutmeg - 1/2 t
- egg yolks - 4
- egg - 1
Instructions:
In a food processor, add flour, ½ T sugar and ½ t salt, pulse to combine. Add 6 T butter, pulse until pea size pieces form. Drizzle in 2 - 3 T ice water; pulse until dough just comes together. Turn dough onto floured work surface; form into a ball, flatten, wrap tightly in plastic wrap. Place in refrigerator for a 1 - 2 hours. On a floured work surface, roll dough into a 12 inch circle, 1/8 inch thick; place dough in 9 inch pie pan. Trim dough, pinch edges or decorate edges of crust, place in refrigerator for 1 - 2 hours.
Pour 1 inch of water in a 4 quart saucepan; simmer over medium low heat. Whisk together 2/3 cup sugar, salt, brown sugar, buttermilk, nutmeg, egg yolks and egg. Set bowl over saucepan. Add 6 T butter; cook, whisk frequently, until smooth and warm, 5 minutes. Remove from heat; cool for 5 minutes. Pour mixture into chilled pie crust. Bake in a preheated 325 degree oven for 45 - 50 minutes, until center is just set. Place pie on cooling rack; cool completely before serving.
