Grandmother’s Chess Pie
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 1/2 (15 oz) package (1 crust) refrigerated pie crust
- 5 large eggs
- 2 tablespoons water
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 cups sugar
- 1/2 cup softened unsalted butter
- 2 tablespoons self rising flour
- 2 teaspoons cornmeal
- for garnish raspberries
Pre-heat oven to 325º.
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, folding edges under and crimping edges, if desired.
In a medium bowl, whisk eggs until combined. Whisk in water and zests.
In a large bowl, combine sugar, butter, flour and cornmeal. Beat at low speed with an electric mixer until smooth. Add egg mixture, beating well to combine.
Pour mixture into unbaked pie shell. Bake for 45 minutes, or until center is set. Cool for 1 hour. Cut into wedges to serve. Garnish with fresh raspberries, if desired.