Chess Pie Two Ways
By: Karen Harris
Published: Tuesday, December 29, 2009 - 2:18pm

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 one 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)

Preparation

1 Pie: 2 Preheat oven to 350 degrees, 180 C, Gas Mark 4. 3 In a large mixing bowl, cream butter, sugar and salt with an electric mixer set to medium low. 4 Add flour and polenta, mix well. 5 Next add the eggs, milk, and vanilla, (if you would like to add lemon juice and zest, add now). 6 Pour into pastry shell. 7 Bake in preheated oven for 60 minutes or until a knife inserted in the middle comes out clean. 8 Serve the plain recipe warm or cold with caramel sauce drizzled over (recipe follows). 9 The lemon flavor pie is best served with whipped cream. 10 Sauce: 11 In a small sauce pan over a medium heat, melt butter. 12 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.

About


My son who is always original in his thinking, chose this pie as his fourteenth birthday sweet.  He loves the buttery plain version of this recipe with a drizzling of the warm caramel sauce.  My husband, on the other hand loves the subtle tartness of the lemon version with a dollop of fresh whipped cream.  Which ever one you prefer, you just can't go wrong with this easy to make, show stopping dessert.  This is definitely one of my favorite "go to" recipes because I usually have all of the simple ingredients on hand and I bet you do too.