Ingredients

8 tablespoons (1 stick) butter
2 cups sifted cake flour
1/4 teaspoon salt
3 to 6 tablespoons ice water

Filling:

1/2 pound (2 sticks) butter
2 cups sugar
7 egg yolks, beaten
1 1/2 teaspoons vanilla
1/2 cup heavy cream
2 tablespoons cornmeal

Directions

Crust:

Cut butter into dry ingredients. Slowly add ice water. Knead dough and roll out on dough board, or press into bottom and sides of a 9-inch pie plate.

Filling:

Preheat oven to 350°. Cream butter and sugar; add egg yolks, vanilla, and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.

Recipe Courtesy of Paula Deen