|
EASY
• QUICK • INEXPENSIVE |
Printer-friendly version |
|
James Beard's Chess Pie
|
|
Almost the opposite of Mr. Bailey's pie, the James
Beard chess pie is much sweeter and enjoys the kick
of lemon juice and a beautiful glossy finish. It rests
in a traditional pastry crust.
1/2 cup butter
1 cup sugar
3 egg yolks
1 teaspoon grated lemon
rind
1 teaspoon grated orange
rind
1/4 teaspoon salt
2 tablespoons lemon
juice
9" pastry
shell, uncooked, or 6 individual tart shells,
uncooked
Cream the butter and sugar and add the egg yolks one
at a time. Beat thoroughly after each addition.
Blend in the grated lemon rinds, the salt and the lemon
juice.
 Spread
filling into the pie or tart shells and bake in a 350°
oven for 25-30 minutes. Cool completely.
|
In the interest of speed, we cheated and used a
Pillsbury prepared crust. Whether you're using bought
or homemade, crimp the edges for a nice finished
look. |
Spread in the filling. Five minutes before our pie
was finished, we added a sprinkling of zest on top
for appearance and additional flavor. |
|
|
|
|
 
Chess Pie
Pie vs. Pie
Lee Bailey Pie
James Beard Pie
Son of Chess Pie
Tips
Mr. Beard might roll over, but we say it's fine to use
a prepared crust (see below) if you're pressed for time.
If you've got a little extra to spare, make
your own. It's easier than you might think.
Pillsbury's prepared pie crust is better than typical
frozen shell. It's a pre-rolled dough that you unfold
and press into a pie plate. Find it near the dairy section,
by the refrigerator biscuits. Bonus: because you use
your own pie plate, it's a far better fake-out than
frozen.
Zest the lemon
before you squeeze it for the juice. Reserve additional
rind for garnish.
|
|
