This lemon olive oil pie is a tangy and refreshing take on a Southern chess pie. Topped with whipped cream and flavored with quality Lucini olive oil, this is a delicious pie perfect all year round.
Total Time:1 hour 25 minutes
For the crust:
1–3/4 cup (245 gm) all-purpose flour
1–1/2 teaspoons sugar
¼ teaspoon salt
¼ cup (60 gm) olive oil
6 tablespoons (85 gm) unsalted butter, cold and chopped
For the pie:
4 large eggs (240 gm), plus an additional for brushing the pie crust, if desired
1–1/2 cups (300 gm) sugar
1/3 cup (80 gm) olive oil
1/3 cup (80 gm) buttermilk
¼ cup (60 gm) fresh squeezed lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon zest
3 tablespoons all-purpose flour
¼ teaspoon salt
For the whipped cream:
1–1/4 cups (300 gm) heavy whipping cream
¼ cup (50 gm) sugar
To prepare the pie crust:
Combine the flour, sugar, and salt in a large bowl. Add the olive oil and cold butter and use a pastry cutter to cut in the fat until small clumps are throughout. Do not overwork the dough. Add about 6 tablespoons of water, more as needed a tablespoon at a time, to bring the floury clumps together into a shaggy dough. Again, do NOT overwork- this will yield a tough crust. Dump the dough out onto a counter and bring it into a ball and then flatten it into a round. Cover it with plastic wrap and allow the dough to rest in the fridge for at least an hour, but preferably for several hours.
To prepare the pie:
When ready to bake the pie, preheat the oven to 375 degrees. Allow the dough to sit out at room temp for about 5 minutes and then roll it out with a rolling pin on a floured surface until it is about an 11” diameter circle. The dough needs to be an inch large on all sides than the diameter of your pie plate. Roll the dough up onto the rolling pin and unroll it into the pie plate. Gently nudge the dough into the edges of the pan and trim off any excess around the top, leaving a ½” over the edge of the lip of the pan on all sides. Fold the dough until and press to seal the crust. Crimp your edges as desired and then place the pie dish in the freezer while you prep the pie filling.
Whisk the 4 eggs and sugar in a large bowl. Add the olive oil, buttermilk, lemon juice, and vanilla and whisk just to combine. Add the lemon zest, flour, and salt and stir just until combined. Pull the pie plate out of the freezer, and, if desired, whisk the remaining egg in a small bowl and brush a thing layer of the mixture on the edges of the crust. This only helps with browning and is not necessary. Pour the filling into the pie and bake in the preheated oven about 40 minutes or until the crust and top of the pie is golden and bronzed. You may need to rotate the pie the last 10 minutes to allow it to brown evenly. Allow to cool to room temperature prior to serving.
To prepare the whipped cream:
Whip the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue beating until smooth, thick peaks form. Top the pie and serve immediately.