Recipe information
Yield
serves 6 to 8
Ingredients
8 tablespoons (1 stick) butter
2 cups sifted cake flour
1/4 teaspoon salt
3 to 6 tablespoons ice water
Flling
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
Preparation
Step 1
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
Step 2
Preheat oven to 350 degrees. 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.
