Buttermilk Chess Pie

Preparation

1. Step 1

   Heat oven to 450 degrees with a rack in the center. Prepare pie filling: In a small pan over low heat, melt the butter. Cut the vanilla bean lengthwise in half and scrape the seeds into the melted butter, along with the spent pod, and whisk. (This will help ensure the beans are evenly dispersed throughout the pie.) Set aside to cool.

2. Step 2

   In a large bowl, rub lemon zest into the sugar and then whisk in the flour and salt until well combined.

3. Step 3

   In another large bowl, whisk eggs and buttermilk together until well combined. (One minute should be ample, as you don’t want to aerate the eggs too much.)

4. Step 4

   Add the dry ingredients to eggs and buttermilk. Whisk by hand until fully incorporated, 1 to 2 minutes.

5. Step 5

   Remove and discard the vanilla pod from the slightly cooled butter mixture and slowly whisk the butter mixture into the batter. Add the lemon juice and whisk one final time.

6. Step 6

   Place the frozen pie shell on a sheet pan, pour in the filling (it should reach just under the crimped edge) and place in the oven on the center rack, turning the oven down to 350 degrees once you close the door.

7. Step 7

   Bake for 35 minutes. Turn the oven down to 325 degrees and continue baking until the pie is medium brown on top and the filling is set but still slightly jiggly, an additional 45 to 50 minutes.

8. Step 8

   Let cool at room temperature for at least 3 hours to allow to fully set, and serve at room temperature or cold. The pie is best served the day it’s made, but you can store it in the refrigerator for up to 5 days.