Chess Pie

CHESS PIE has been a staple dessert recipe in the South for generations. It’s easy to make with simple ingredients and boasts an irresistibly luscious filling with a slightly crisp top. With a traditional piecrust, eggs, milk or buttermilk, flour, sugar, and often vinegar or lemon as the base, chess pie is divine in its traditional form, but we had fun with flavors we think you’ll enjoy to give you even more to love about chess pie.

All-Butter Pie Dough

MAKES 1 (9-INCH) PIECRUST

1¼ cups all-purpose flour
¾ teaspoon kosher salt
½ cup cold unsalted butter, cut into ½-inch cubes
¼ cup ice water, plus more as needed

1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, pour ¼ cup ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon ice water only if needed.

Turn out dough and shape into a disk. Wrap tightly in plastic