The pies that were forgotten
Old-school creations, born of desperation, deserve place at the table
Chess pie. Shoofly pie. Cream pie. They're the pride of roadside diners and stars at state fairs. Perhaps your grandmother or mother made them. The filling depended on the season. (Bill Hogan/Chicago Tribune / October 12, 2012)
4 large eggs
1 tablespoon flour
2 tablespoons yellow cornmeal
Pinch of fine sea salt
3/4 cup buttermilk
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
1 9-inch pie crust, chilled
1. Cream the sugar and butter together in a large mixing bowl until pale. Add eggs one at a time, mixing well after each addition. Add the flour, cornmeal and salt; mix until well blended. Add the buttermilk, lemon zest and juice; mix until incorporated.
2. Heat oven to 350 degrees. Prick the bottom of the pie crust gently all over with a fork. Pour filling into the pie crust; bake, 10 minutes. Turn oven down to 325 degrees; bake until the custard is golden brown and set around the edges, but the center still jiggles slightly, 45-55 minutes. It will firm up as it cools. Let the cool for at least 2 hours before slicing. The pie is best served the same day; it can be covered with plastic wrap and refrigerated up to 3 days.
Per serving: 357 calories, 14 g fat, 6 g saturated fat, 110 mg cholesterol, 53 g carbohydrates, 6 g protein, 169 mg sodium, 1 g fiber.