To some southerners, this is the only true chess pie.
Prepare in a 9-inch pie pan, glazing with the egg yolk:
Baked Flaky Pastry Crust
Position a rack in the center of the oven. Preheat the oven to 275┬░F. Warm the pie crust in the oven while you prepare the filling. Whisk in a heatproof bowl just until no yellow streaks remain:
1 large egg
4 large egg yolks
1 1/3 cup sugar
1/2 teaspoon salt
Whisk in:
2/3 cup buttermilk
Scatter over the top:
6 tablespoons unsalted butter, cut into small pieces
Bring 1 inch of water to a simmer in a skillet. Set the bowl in the skillet and gently whisk the mixture until shiny and warm to the touch. Stir in:
1/2 cup chopped pecans, toasted
1/2 cup chopped raisins
Pour the filling into the crust. You now have two options. For a pie without meringue, bake until the edges are firm and the center looks set but quivery, like gelatin, when the pan is gently nudged, 50 to 65 minutes. For a pie with a meringue, as soon as the pie goes into the oven, measure out all the ingredients (and prepare the cornstarch paste) for:
Soft Meringue Topping I or Soft Meringue Topping II
Bake the pie just until the center resembles corn syrup in consistency when the pan is nudged, 25 to 40 minutes. Remove the pie from the oven, increase the oven temperature to 325┬░F, and proceed at once to finish the meringue. Spread a band of meringue around the edges of the pie, where the filling is firmest, anchoring the meringue to the crust at all points. Drop the remaining meringue in dollops over the center of the filling and gently spread it to make a smooth, cohesive topping. Return the pie to the oven and bake for 20 minutes. Let cool completely on a rack. Store the pie in the refrigerator for up to 3 days but bring to room temperature before serving. If you have not topped the pie with meringue, you may wish to accompany it with:
