Classic Chess Pie
Serves: 1 (9-inch) pie
 
Ingredients
  • All-Butter Pie Dough (recipe follows)
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1⁄2 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3⁄4 teaspoon lemon extract
  • 1⁄4 cup whole milk, room temperature
Instructions
  1. Position oven rack in bottom third of oven. Preheat oven to 400°.
  2. On a lightly floured surface, roll All-Butter Pie Dough into a 13-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Trim excess dough to 1⁄2 inch beyond edge of pan, if necessary. Fold edges under, and crimp as desired. Lightly prick bottom of dough with a fork. Freeze for 15 minutes.
  3. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights, dried beans, or rice.
  4. Bake until edges are just dry, 10 to 15 minutes. Carefully remove paper and weights. Bake until bottom is dry and set, 5 to 10 minutes more. (Crust may puff up some, but this is normal.) Let cool on a wire rack for at least 15 minutes. Reduce oven temperature to 325°.
  5. In a medium bowl, whisk together sugar, flour, and salt. Whisk in eggs, melted butter, and extracts until well combined. Slowly add milk, whisking until just combined. Pour into prepared crust.
  6. Bake until edges are set and puffed but center still has a slight jiggle and an instant-read thermometer inserted in center registers 200°, 55 minutes to 1 hour and 5 minutes. Let cool completely on a wire rack. Refrigerate until ready to serve. Serve chilled or at room temperature.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/classic-chess-pie/