Make the Classic Southern Pie Everybody Wants a Slice Of

Lauren Bolden, co-owner of Pie Bar and Pie Provisions and all-around pie expert, shares her crowd-pleasing recipe for Black-Bottom Lemon Chess Pie.

If you're not lucky enough to have a pie shop near you, a great, easy way to approach home pie-making is by rounding up some friends and putting together a pie that feeds a crowd—enter Slab Pie! A Slab Pie is assembled by lining a baking sheet with a pie crust, adding your favorite pie filling, and then baking. When it's all done, you can slice it into squares and serve everyone at the party. One of my favorite Slab Pies to make is a Black Bottom Lemon Chess Pie. Fresh lemon zest and juice mixed with rich buttermilk filling and poured on top of a semi-sweet chocolate layer. Delicious!

pi day

Black Bottom Lemon Chess Slab Pie

Recipe By: Lauren Bolden

For the Crust:

2 Prepared Pie Provisions Dough Disks, Rolled out to fit a half-sheet pan. Buy Pie Provisions Pie Crust Mix in our Market

For the Chocolate Ganache:

2 cups semi-sweet chocolate chips 

1/2 cup heavy cream

For the Lemon Filling:

904.5 grams granulated sugar (about 4 3/4 cups)

93.75 grams all-purpose flour (about 3/4 cup)

24 oz. whole buttermilk (about 2 3/4 cups)

9 large eggs, lightly beaten

171g unsalted butter, melted (about 1 1/2 stick)

1 tbsp. vanilla

1.2 oz. lemon zest (about 4 lemons)

7.5 oz. lemon juice (about 4 lemons)

  1. Roll out dough to fit a half-sheet pan. Spray pan, and carefully line with pie dough, going all the way up to the edge of the pan. Once pan is lined with pie dough, place pan in freezer while making the filling.
  2. Heat semi-sweet chocolate and cream over a double boiler. Stir occasionally until you have a smooth ganache. Add more heavy cream if needed. 
  3. While the chocolate and cream are warming, begin to assemble the lemon filling in a separate bowl. 
  4. Combine sugar and flour. Stir until combined.
  5. Add half of buttermilk. Stir to combine.
  6. Add in lightly beaten eggs and remaining of the buttermilk. Stir until combined.
  7. Add in melted butter and vanilla. Stir until combined.
  8. Add in lemon zest and juice. Stir until combined. 
  9. Heat oven to 350°F.
  10. Remove half-sheet pan from freezer and begin assembling the Slab Pie. 
  11. Pour a thin layer (approximately 1/4” thick) of chocolate on top of the frozen pie crust. Spread evenly.
  12. Carefully pour the lemon filling on top of the chocolate layer. Fill until approximately 1/4” to 1/2” away from the rim. 
  13. Gently place the half-sheet pan in the oven on the middle rack. Bake for 30 minutes. Rotate and bake for another 15-20 minutes, or until the crust is golden brown and the filling has set. 
  14. Allow to cool for 2 hours and then refrigerate. Serve cold with powdered sugar. This pie will last for up to 7 days refrigerated. 

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About Lauren Bolden

After graduating college in 2012 and leaping into the "real world", Lauren and Cody found their conventional work life a bit lack luster. Naturally, they found an outlet by combining Lauren's skill for making pie and Cody's passion for, well... eating pie! Together, they ditched their jobs to begin Pie Bar, a shop in Woodstock, Georgia that exclusively sells pie that's always homemade, fresh-baked and remarkably delicious. Pie Provisions came about with the intention of providing home bakers the ingredients and know-how to make high quality pies in the comfort of their home. On the website, you can find handy tip and tricks, as well as all the kitchen tools you may need to make the perfect pie. They even created a Pie Crust Mix with detailed instructions to make the intimidating task of homemade, flaky crust a snap to prepare.

Dying for more pie? Try these recipes:

Stay hungry, y'all!

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