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Lee Bailey's Chess Pie

Vanilla-Wafer Crust

2 cups finely ground vanilla wafers
2 Tbsp. sugar
Pinch of salt
1/2 cup (1 stick) unsalted butter, melted

Filling

6 large egg yolks
3/4 cup sugar
6 Tbsp. (3/4 stick) unsalted butter, softened
1/4 cup heavy cream

  1. Preheat oven to 325°. Heavily butter a 9-inch pie an. Set aside.
  2. Toss the wafer crumbs with the sugar and salt. Add the melted butter and toss again with a fork to moisten. Press mixture into the pie pan, lining the bottom and sides and making it as smooth as possible.
  3. Place pan on a cookie sheet in the center of the oven and bake for 10 minutes, or until set. Allow to cool on a rack.
  4. Turn oven up to 350°. Beat the yolks, sugar, and softened butter together until smooth, then beat in the cream.
  5. Pour mixture into the pie crust and bake for about 30 minutes, or until golden brown and set. Watch carefully to make sure it doesn't overcook. Cool completely. Serve at room temperature or chilled.

 

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