{"id":"99cc67fa-9536-411f-b36b-4f05543bd1d0","url":"https://recipestripper.com/recipes/99cc67fa-9536-411f-b36b-4f05543bd1d0","source_url":"https://cooking.nytimes.com/recipes/1018147-chess-pie-squares?eafs_enabled=false","title":"Chess Pie Squares","description":"These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out ¾ cup.) Margaux Laskey","servings":24,"servings_text":"24 squares","total_time":"PT1H15M","ingredients":[{"text":"2 cups/240 grams all-purpose flour","item":"cups/240 grams all-purpose flour","quantity":2},{"text":"½ cup/57 grams confectioners’ sugar","item":"cup/57 grams confectioners’ sugar","quantity":0.5},{"text":"¾ teaspoon kosher salt","item":"kosher salt","quantity":0.75,"unit":"tsp"},{"text":"6 ounces/170 grams unsalted butter (1 ½ sticks), softened","item":"ounces/170 grams unsalted butter","quantity":6,"preparation":"softened","metric_alternate":{"quantity":1.5,"unit":"stick"}},{"text":"6 ounces/170 grams unsalted butter (1 ½ sticks), at room temperature","item":"ounces/170 grams unsalted butter","quantity":6,"preparation":"at room temperature","metric_alternate":{"quantity":1.5,"unit":"stick"}},{"text":"1 ½ cups/297 grams granulated sugar","item":"cups/297 grams granulated sugar","quantity":1.5},{"text":"6 large egg yolks","item":"large egg yolks","quantity":6},{"text":"2 teaspoons pure vanilla extract","item":"pure vanilla extract","quantity":2,"unit":"tsp"},{"text":"¾ cup/168 milliliters buttermilk, at room temperature","item":"cup/168 milliliters buttermilk","quantity":0.75,"preparation":"at room temperature"},{"text":"2 tablespoons fine white or yellow cornmeal","item":"fine white or yellow cornmeal","quantity":2,"unit":"tbsp"},{"text":"2 tablespoons all-purpose flour","item":"all-purpose flour","quantity":2,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Heat oven to 350 degrees."},{"number":2,"text":"Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand."},{"number":3,"text":"Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees."},{"number":4,"text":"Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined."},{"number":5,"text":"Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve."}],"date_published":"2026-10-30T01:42:22.365052+00:00","date_modified":"2026-10-30T01:42:22.365052+00:00"}