Lemon Chess Pie

Posted on October 7th, 2015 by Breaux Mart

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We’re proud to share a delicious dessert recipe from a good friend, Chef Mary Sonnier.

Chef Mary Sonnier (2nd from left) and her family at Mardi Gras 2015.

Chef Mary Sonnier (2nd from left) and her family at Mardi Gras 2015

Known for her amazing work as the owner (along with her husband, Chef Greg Sonnier) of the now closed Gabrielle Restaurant, Chef Sonnier has become one of the most well-known foodie personalities across New Orleans’ social media.

Whether it’s food, family, drinks, the Saints, or anything New Orleans, you’ll find Chef Mary tweeting about it.

Make sure you follow her on twitter, @ChefMarySonnier!

Now, on to the tastiness!

Lemon Chess Pie from Chef Mary Sonnier.

Lemon Chess Pie from Chef Mary Sonnier.

 

JJ’s Lemon Chess Pie

From Gabrielle Restaurant, Chef Mary Sonnier

 

Prepare and blind bake one 9″ cornmeal crust pie shell.

 

Cornmeal Pie Crust

1 cup all purpose flour

1/4 cup yellow cornmeal

1/2 tsp. salt

2 tsp. sugar

4 oz. cold butter

1/4 cup cold milk

 

Mix together all dry ingredients; working quickly, cut the butter into the mix until the butter is pea size. Sprinkle milk on top and bring mixture together with your fingers, just until it sticks together.  Form into a patty, wrap well in film and allow to rest in refrigerator for 1 hour before rolling out.

To blind bake: Roll dough out and place into a 9” pie pan. Put into the freezer for 20 minutes. Preheat oven to 375 degrees; Cover inside of pie crust with a piece of parchment paper, fill with pie weights (beans or rice works well); put into hot oven for 15 minutes. Take out of oven, remove parchment and weights. Put back into oven reducing heat to 325; bake another 15 minutes or until set and blonde.

Makes 1 pie crust

 

Pie Filling

 

4 ounces soft unsalted butter

2 cups granulated sugar

1 tablespoon all-purpose flour

1 tablespoons corn meal

dash salt

 4 each large eggs, room temp

1/4 cup half and half cream, room temp

1/4 cup juiced lemons, freshly squeezed

2 teaspoons lemon rind, finely grated

 

  1. Place sugar into a food processor and process until sugar is superfine. Add butter, process until creamy. Beat in flour, cornmeal and salt.
  1. Add eggs, one at a time, and beat well after each addition. Beat in cream, lemon juice and rind.
  1. Pour mixture into blind-baked 9″ cornmeal pie shell and bake (on low shelf) in 300º oven for 50 – 60 minutes.

Cool thoroughly at room temperature before cutting.

Serve with lightly sweetened whipped cream.

Chef Mary also adds… ” It can be refrigerated, but best eaten before it hits the fridge.”

 

Yummy… Thanks Chef Mary!

 

 

Breaux Mart has been serving New Orleans’ area shoppers for over 40 years. With locations in Uptown New Orleans, Metairie, Gretna, Chalmette, and River Ridge, Breaux Mart is your neighborhood grocery store. 

Have a recipe you’d like us to feature? Email breauxmart@gmail.com

 

Recipes | October 7th, 2015