This recipe takes the classic chess pie up a notch with the addition of tart yuzu and earthy black sesame. Serve it cold or room temp, it holds up great!
Makes one 9 inch pie
For the crust:
- 10 graham cracker sheets
- 1/3 cup black sesame seeds
- 5 tbs melted butter
- 1/3 cup toasted walnuts, ground up
- 1/4 cup sugar
For the filling:
- 5 large eggs
- 1 1/4 cups granulated sugar
- 1 tablespoon yuzu zest
- 5 tablespoons fresh yuzu juice, or use from a bottle (make sure it’s pure yuzu)
- 1 tablespoon yellow cornmeal
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 stick butter, melted and cooled slightly
- Using a food processor, grind the graham crackers and walnuts to a fine sand. Add half of your black sesame seeds and pulse a few times.
- Combine your crumbs, the rest of the sesame seeds, melted butter, and sugar until a paste forms.
- Press into a 9 inch pie tin
- Bake the crust for 8 minutes at 425.
- While the crust is baking, whisk together eggs, sugar, zest, juice, corn meal, and flour.
- Slowly whisk in the cooled butter until combined.
- Reduce heat to 325. Pour your custard mixture into the pie crust.
- Bake for 35-45 minutes, until the custard is set and just barely jiggles in the center.
- Cool on counter for 3 hours.