Chess pie

Serves 6

FOR THE PASTRY

1½ cups flour

Pinch of salt

½ cup (1 stick) unsalted butter, cut up

4 tablespoons cold water

Extra flour (for rolling)

1. Have on hand a 9-inch pie pan.

2. In a food processor, combine the flour and salt. Add the butter and pulse the mixture until it forms crumbs.

3. Add the water 2 tablespoons at a time and pulse the mixture again until the dough forms large clumps. It should not come together to form a ball. You may not need all the water.

4. On a lightly floured counter, shape the dough into a round and flatten it into a disk. Wrap with foil and refrigerate for 30 minutes.

5. Roll the dough to a 12-inch round, adding more flour to the counter if necessary. Lift it onto the rolling pin and ease it into the pan. Fold the edges under all around to form a hem. Crimp the pastry.

FOR THE FILLING

½ cup (1 stick) unsalted butter, at room temperature

1½ cups sugar

1 tablespoon vanilla extract

1 tablespoon distilled white vinegar

3 eggs

1 tablespoon yellow cornmeal

1. Set the oven at 300 degrees.

2. In a bowl, cream the butter and sugar. Beat in the vanilla and vinegar.

3. Transfer the mixture to a saucepan. Cook over medium heat, stirring constantly until the mixture bubbles at the edges. Remove it from the heat.

4. In a large mixing bowl, beat the eggs until they are foamy. Slowly add the hot butter mixture to the eggs, beating constantly. Beat in the cornmeal. Do not overbeat or the filling will form air bubbles. The mixture will be runny.

5. Pour the filling into the pie shell and transfer to the oven. Bake the pie for 35 to 40 minutes or until it is set.

6. Leave to cool completely so the custard firms up.

Adapted from Kaki Trimble