Chess pie is a custard pie peculiar to the American south made with cornmeal. Pocock adapted Edna Lewis’s recipe.
See Scott Peacock. The Gift of Southern Food New York, Alfred A. Knopf, 2003
Ingredients:
1 nine-inch pie shell
4 large eggs, at room temperature
1½ cups sugar
1 tablespoon fine white cornmeal
1 tablespoon unbleached all-purpose flour
½ teaspoon salt
⅓ cup unsalted butter, melted, cooled to room temperature
½ cup buttermilk, at room temperature
⅓ cup freshly squeezed lemon juice, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Whisk eggs and blend with the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest, and vanilla.
Pour into piecrust and bake in a preheated oven at 350F for 30 to 40 minutes.
Cool and serve at room temperature.