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Orange Buttermilk Chess Pie - from South City Kitchen
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From the Menu of ... South City Kitchen
1144 Crescent Ave. N.E. Atlanta
404-873-7358
Q: A friend and I recently visited South City Kitchen and enjoyed the Buttermilk Orange Chess Pie. The dessert was very light and delicious. I would love to have this recipe.
-- Marian Proper, Marietta
A: This dessert has been served at South City for many years, and it’s a favorite of customers and staffers. “It’s very sweet, it’s a little gooey -- it’s one of those kind of perfect Southern desserts,” says executive chef Dean Dupuis. The pie comes and goes on the menu, he said, but it’s always popular. “We have more requests for that pie than probably any other item on our menu.” -- Deborah Geering, for the Journal-Constitution
This sweet-tart dessert is great with a cup of coffee and a touch of vanilla ice cream. Though it is delicious when served the same day it comes out of the oven, it is even better after a day or two in the refrigerator, when the orange flavor becomes more pronounced. This pastry is flaky and tender. If the dough gets too soft and sticky when you’re working with it, just pop it into the refrigerator or freezer for a few minutes.
Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 10
Ingredients:
FOR THE CREAM CHEESE PIE DOUGH:
5 tablespoons unsalted butter, room temperature
1 (3-ounce) package cream cheese, room temperature
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/4 teaspoon baking powder
FOR THE FILLING:
4 eggs
2 cups granulated sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
Zest from 1 orange
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1/4 cup buttermilk
3 tablespoons apple cider vinegar
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
Instructions:
TO PREPARE THE DOUGH: In the bowl of an electric mixer, cream the butter, cream cheese, sugar and salt. Sift together the flour and baking powder, then on slow speed add in the mixture. Let it mix, scraping down the sides of the bowl as necessary, until the ingredients come together and the dough is formed. Gather the dough into a ball, press into a disk, wrap in plastic and chill until needed. Let dough rest a few minutes at room temperature before rolling out. Roll out between two sheets of parchment paper into an 11-inch circle. Remove the paper and transfer the dough to a 9-inch pie pan. Trim the excess dough and flute the edge. Chill until ready to use.
TO PREPARE THE FILLING: Preheat oven to 325 degrees.
In a large bowl, whisk the eggs. Whisk in the sugar, cornmeal, flour, salt and orange zest until well-combined. Whisk in the butter, buttermilk, vinegar, orange juice, lemon juice and vanilla extract. Stir until fully combined.
Pour the mixture into the prepared pie shell and bake for 20 minutes. Reduce the heat to 300 degrees, rotate the pan and cook for 20 to 30 minutes, until filling is just set in the center and slightly brown on top. (If the edges of the crust start to get too brown, cover the edges only with aluminum foil.) The pie will firm up as it cools.
TO PREPARE THE FILLING: Preheat oven to 325 degrees.
In a large bowl, whisk the eggs. Whisk in the sugar, cornmeal, flour, salt and orange zest until well-combined. Whisk in the butter, buttermilk, vinegar, orange juice, lemon juice and vanilla extract. Stir until fully combined.
Pour the mixture into the prepared pie shell and bake for 20 minutes. Reduce the heat to 300 degrees, rotate the pan and cook for 20 to 30 minutes, until filling is just set in the center and slightly brown on top. (If the edges of the crust start to get too brown, cover the edges only with aluminum foil.) The pie will firm up as it cools.
Nutrition:
Per serving: 374 calories (percent of calories from fat, 37), 5 grams protein, 55 grams carbohydrates, trace fiber, 16 gram fat (9 grams saturated), 122 milligrams cholesterol, 234 milligrams sodium.
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Recipes from: South City Kitchen