Chess pie, or “chest pie,” may have gotten its name from the small, tin-roofed cabinets that used to be common in kitchens for storing cooling pies and other baked goods. This version has a rich, eggy custard filling with a tangy flavor from buttermilk and lemon zest. Plus, its crust doesn’t require any prebaking to stay flaky, so the whole thing’s relatively fast to put together and get into the oven. A thick slice stands perfectly on its own, no adornment required.
Game plan: You can make the pie dough ahead of time, wrapping it tightly in plastic wrap and storing it in the refrigerator or freezer.
For the filling:
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