We appreciate this pie as a way of making do with what’s on hand. Chef Mashama Bailey of The Grey in Savannah makes a superb version of this classic pie with honey, and locally, Alisa Huntsman, an alum of The Loveless Cafe, makes this version. Honey Chess Pie also gives us an opportunity to appreciate the bees — like those at our Community Farm at Mill Ridge. Dress it up further with seasonal berries or fresh mint.
Honey Chess Pie
makes 8 servings or one 9-inch pie
ingredients
9-inch pie shell, partially baked (instructions follow)
¾ cup honey
¾ cup packed light brown sugar
1 stick (4 ounces) plus 1 tablespoon unsalted butter, softened
3 tbsp cornmeal, preferably white
2 tbsp unbleached all-purpose flour
2 tsp vanilla extract
½ tsp ground cinnamon
4 eggs, at room temperature
3 tbsp freshly squeezed lemon juice
⅓ cup heavy cream
Directions
Preheat the oven to 350 degrees. Place the pie shell on a sturdy baking sheet and set aside.
Place the honey, brown sugar, butter, cornmeal, flour, vanilla, and cinnamon in a food processor. Pulse until the mixture is smooth. With the machine running, add the eggs, one at a time, processing until blended and scraping the bowl after each addition. With the machine on, add the lemon juice and then the heavy cream through the feed tube. Scrape the filling into the pie shell.
Bake in the center of the oven for about 40 minutes, or until the edges puff up slightly and the center is firm. Let cool completely before serving. Garnish with summer berries, a sprig of mint and or a dollop of whipped cream before serving.
Baking Tip: Refrigerating this pie will make it easier to cut, but the flavor is best at room temperature. Try chilling the pie thoroughly, cutting neat slices, and letting them stand on their plates for at least half an hour before serving.
For the pie crust:
Use your favorite pie dough recipe or a store bought crust. The time and temperature called for here result in what is technically a “blind-baked shell,” cooked just enough to hold a filling without turning soggy and to allow further baking without darkening the rim.
Roll out one disk of dough on a lightly floured surface to a round 1/16 to 1/18 inch thick. Carefully fold into quarters or wrap over the rolling pin and transfer to a 9-inch pie plate. Ease the dough into the pan without stretching. Trim the edges to leave an overhang of about ½-inch. Fold under and crimp decoratively. Refrigerate the pie shell while the oven heats.
Preheat the oven to 325 degrees. Whether using a store-bought prepared shell or homemade pastry, place the pie shell on a sturdy baking sheet to make it easier to maneuver. Line the pie shell with parchment paper and fill with 3 cups dried beans or pie weights.
Bake the pie shell for 18 to 20 minutes. The dough should look fairly dry but not at all browned. Remove from the oven. Using a large spoon, scoop out the beans or pie weights. Remove the paper and let the shell cool completely before proceeding with your recipe. Be sure to save the beans; they can be reused many times.
For the pie:
Preheat the oven to 350°F. Place the pie shell on a sturdy baking sheet and set aside.
Place the honey, brown sugar, butter, cornmeal, flour, vanilla, and cinnamon in a food processor. Pulse until the mixture is smooth. With the machine running, add the eggs, one at a time, processing until blended and scraping the bowl after each addition. With the machine on, add the lemon juice and then the heavy cream through the feed tube. Scrape the filling into the pie shell.
Bake in the center of the oven for about 40 minutes, or until the edges puff up slightly and the center is firm. Let cool completely before serving.
Recipe from Alisa Huntsman, formerly of Loveless Cafe, and The Local Palate magazine.
This recipe is a part of our menu for our upcoming live dinner party, a part of our Nourishing our Community presented by Kroger Zero Hunger Zero Waste campaign.
We hope you can cook up your version and join us for dinner on Thursday, July 2nd!