chess pie bars

from "Julia Reed's South"

This week is the birthday of my dear friend and collaborator, the late Julia Reed. She asked me to come up with this recipe for her cookbook “Julia Reed’s South.” These dessert bars are a twist on a classic Southern chess pie, a rich buttermilk and cornmeal custard on a shortbread crust. The book is full of great Southern recipes from Julia and her many friends and can be ordered here: Julia Reed's South

INGREDIENTS:

Crust:

1/2 cup sugar

1 1/2 sticks (6 ounces)unsalted butter, softened

2 cups all purpose flour

1/2 tsp salt

Filling:

1 1/2 sticks (6 ounces)unsalted butter, softened

1 1/2 cup sugar

6 egg yolks

2 teaspoons vanilla

3/4 cup buttermilk (not fat free)

2 tablespoons cornmeal

2 tablespoons plus 2 teaspoons all purpose flour

pinch of salt

powdered sugar for topping

EQUIPMENT

measuring cups and spoons

stand or hand mixer

spatula

9” x 13” baking pan

parchment paper ( optional)

sifter

SERVINGS 16-24 squares

TIME: 1 hour plus cooling time

TO MAKE:

Preheat oven to 325 convection/350 standard.

Grease a 9” x 13” baking pan. Optional: line the entire pan with parchment paper. This allows you to remove the bars to slice. If not using parchment they will be sliced in the pan.

Cream the butter and sugar with a stand or hand mixer. Mix in flour and salt until the mixture just starts to come together and forms small clumps. Press evenly in the bottom of 9 x 13 greased pan. Bake for 18-20 minutes until edges are just beginning to brown.

While the crust is baking making the custard.

Cream the butter and sugar in the mixer until fluffy. Beat in the 6 egg yolks. Scrape the sides of the bowl with a spatula after each ingredient is added. Combine the buttermilk and vanilla and mix in. Combine the cornmeal, pinch of salt and 2 Tbs + 2 tsp flour and mix in until well combined.

When the crust is ready, remove it from the oven and immediately pour the custard over the crust. Spread the custard evenly and return the pan to the oven.

Bake 25- 27 minutes until set and just starting to brown.

Remove the pan from the oven and chill for at least 1 1/2 hours. Sift powdered sugar over the top. Slice into bars. Keep the chess pie bars refrigerated until serving.