Like everything from Lee Bailey's Country Desserts, this pie is sublime.

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

Preheat oven to 325°. Heavily butter a 9-inch pie an. Set aside.

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.

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.

Turn oven up to 350°. Beat the yolks, sugar, and softened butter together until smooth, then beat in the cream.

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.

Tips

Chess Pie

Pie vs. Pie

Lee Bailey Pie

James Beard Pie

Son of Chess Pie

Although the crust that formed on top of Mr. Bailey's pie lacked the pretty sheen of Mr. Beard's, it added a delicate dimension to the pie and complemented the plush interior.

Tips

If the crust seems too crumbly, add a tablespoon of melted butter.

Use a food processor or blender to grind the graham crackers, or buy packaged crumbs.

I sometimes substitute whatever cookies I have on had for vanilla wafers when making a crumb crust.