For the Pie Crust, place the flour, sugar, and salt in a food processor. Pulse a couple times then cut the cold butter into cubes and add to the mixture. Pulse until the butter is cut into the size of peas, then add 3 tablespoons of ice cold water and pulse until the mixture looks like tiny pebbles. If needed add 1 more tablespoon of water. Dump the crumbly dough out onto a well floured work surface and press into a disk. Roll flat, then fold the dough into thirds, toward the center. Roll flat again and fold toward the center again. Fold in thirds, then in half until the dough looks like a little cube. then press into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 350 degrees F and place a pie pan in the freezer. In a bowl, mix all the ingredients for the chess pie filling. Whisk well and set aside.
Once the pie crust dough has had time to chill, roll it out into a 12-inch circle and gently move to the chilled pie pan. Roll the rough edges of the dough under and crimp into a fat border. Whisk the pie filling again and pour into the crust.
Bake on the lowest oven rack for 10 minutes, then lower the heat to 325 degrees F and bake another 40 minutes, until golden on top, puffy, but still a little jiggly. Cool on the counter for at least 1 hour before chilling or cutting. Serve cold or at room temperature.