Lemon Molasses Chess Pie
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2
Lemons1 cup
Unsalted Butter4 large
Egg1.25 cups
Sugar1 cup
Molasse (unsulfured)1 cup
Heavy Cream2 tbsps
Yellow Cornmeal1 tsp
SaltDirections:
1
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 12-inch round)
2
Fit dough into a 9-inch (1-quart) glass pie plate and trim edge
3
Crimp edge of shell decoratively and with a fork prick bottom of shell in several places
4
Chill shell 30 minutes, or until firm
5
Preheat oven to 375°F
6
Line shell with foil and fill with pie weights or raw rice
7
Bake shell in middle of oven 25 minutes
8
Transfer shell to a rack and carefully remove weights or rice and foil
9
Cool shell
10
Increase temperature to 450°F
11
Finely grate enough zest from lemons to measure 1 tablespoon and squeeze enough juice from lemons to measure 3 tablespoons
12
Melt butter and cool
13
In a bowl with an electric mixer beat together eggs and sugar until thick and pale and on medium speed beat in butter, zest, lemon juice, and all remaining ingredients until combined
14
(Custard will be thin
15
) Pour custard into shell
16
Put pie in middle of oven and reduce temperature to 325°F
17
Bake pie until just set in center, 35 to 40 minutes, and cool completely on rack
18
Pie may be made 6 hours ahead and kept, uncovered, at cool room temperature
19
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 12-inch round)
20
Fit dough into a 9-inch (1-quart) glass pie plate and trim edge
21
Crimp edge of shell decoratively and with a fork prick bottom of shell in several places
22
Chill shell 30 minutes, or until firm
23
Preheat oven to 375°F
24
Line shell with foil and fill with pie weights or raw rice
25
Bake shell in middle of oven 25 minutes
26
Transfer shell to a rack and carefully remove weights or rice and foil
27
Cool shell
28
Increase temperature to 450°F
29
Finely grate enough zest from lemons to measure 1 tablespoon and squeeze enough juice from lemons to measure 3 tablespoons
30
Melt butter and cool
31
In a bowl with an electric mixer beat together eggs and sugar until thick and pale and on medium speed beat in butter, zest, lemon juice, and all remaining ingredients until combined
32
(Custard will be thin
33
) Pour custard into shell
34
Put pie in middle of oven and reduce temperature to 325°F
35
Bake pie until just set in center, 35 to 40 minutes, and cool completely on rack
36
Pie may be made 6 hours ahead and kept, uncovered, at cool room temperature
37
Serve pie at room temperature with whipped cream
38
Serve pie at room temperature with whipped cream