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Grapefruit Chess Pie

Nashville writer Chris Chamberlain’s new book The Southern Foodie’s Guide to the Pig is heavy on pork, but also includes accompanying recipes from some of the South’s best eateries. Something Different in Urbanna, Virginia, specializes in barbecue, but is also known for its cakes, cobblers and pies. This take on the traditional chess pie uses grapefruit rind and juice for an added kick of citrus.

1 1/2 cups sugar
1 Tbsp. all-purpose flour
1 Tbsp. yellow cornmeal
1/4 tsp. salt
1/4 cup (1/2 stick) melted butter
1/4 cup whole or 2 percent milk
2 tsp. grated grapefruit rind
1/3 cup fresh grapefruit juice
1 Tbsp. lemon juice
4 large eggs, lightly beaten
1 (9-inch) piecrust

Preheat the oven to 350 degrees. In a medium bowl, whisk the sugar, flour, cornmeal, salt, butter, milk, grapefruit rind, grapefruit juice, lemon juice and eggs until blended. Pour into the piecrust and bake for 40 to 45 minutes or until the center is set. Cool on a wire rack. Serves 6 to 8.

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