Name: Buttermilk Chess Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 55 min
Cuisine: Southern American
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 1 1/2 cups granulated sugar; 3 large eggs; 1 cup buttermilk; 1/2 cup unsalted butter, melted; 2 tbsp all-purpose flour; 2 tbsp cornmeal; 1 tsp vanilla extract; 1 tbsp lemon juice (optional); 1/4 tsp salt

Why You’ll Love This Recipe

Buttermilk chess pie is incredibly easy to make with basic pantry ingredients, yet the results are impressive. The buttermilk adds a gentle tanginess that complements the sweet, custard-like filling, while a touch of cornmeal gives it that signature chess pie texture. It’s the perfect “make-ahead” dessert and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie crust (homemade or store-bought, unbaked)
Granulated sugar
Eggs
Buttermilk
Unsalted butter, melted
All-purpose flour
Cornmeal
Vanilla extract
Lemon juice (optional, for brightness)
Salt

Directions

Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie pan and crimp the edges.
In a large bowl, whisk together sugar and eggs until well combined.
Add buttermilk, melted butter, flour, cornmeal, vanilla extract, lemon juice (if using), and salt. Whisk until smooth.
Pour the filling into the prepared pie crust.
Bake for 45–50 minutes, or until the top is golden and the center is set but still slightly wobbly.
Let the pie cool completely on a wire rack.
Chill for at least 1 hour before slicing for best texture. Serve at room temperature or cold.

Servings and timing

Serves: 8 slices
Preparation time: 10 minutes
Baking time: 45–50 minutes
Cooling time: 1 hour
Total time: 1 hour 55 minutes

Variations

Add a pinch of nutmeg or cinnamon for subtle warmth.
Use browned butter for a deeper, nuttier flavor.
Top with fresh berries or whipped cream for serving.
Swap lemon juice with a bit of orange zest for a citrusy variation.
Use a graham cracker crust for a sweeter, softer base.

Storage/Reheating

Store leftover chess pie covered in the refrigerator for up to 5 days. It can be served chilled or at room temperature. For reheating, warm individual slices in the microwave for 10–15 seconds if desired. The pie can also be frozen for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before serving.

FAQs

What makes chess pie different from other custard pies?

Chess pie includes cornmeal and sometimes flour, which help set the filling and give it a slightly grainy texture.

Do I need to par-bake the pie crust?

No, this recipe is designed for an unbaked crust. The long baking time sets both the crust and the filling.

Can I use low-fat buttermilk?

Yes, but whole buttermilk will yield a richer texture. Low-fat still works well.

Can I make this pie ahead of time?

Absolutely. It’s actually best made a day in advance to allow the flavors to develop and the pie to set fully.

Why is my pie jiggly in the middle?

That’s normal. The center should be just set and will firm up more as it cools.

Can I use lemon zest instead of juice?

Yes, zest adds a fragrant brightness and works well in place of or alongside lemon juice.

What type of cornmeal should I use?

Fine yellow or white cornmeal is best—avoid coarse grind or self-rising cornmeal.

How do I prevent the crust from overbrowning?

Cover the edges with foil or a pie crust shield halfway through baking if they begin to brown too quickly.

Can I use a store-bought pie crust?

Yes, store-bought crusts work perfectly and save time.

What’s the best way to slice this pie?

Use a sharp knife dipped in hot water and wiped clean between slices for neat, clean cuts.

Conclusion

Buttermilk chess pie is a true Southern treasure—simple, satisfying, and full of nostalgic charm. Its creamy texture, gentle tang, and buttery crust make it an irresistible addition to any dessert table. Whether you’re new to chess pie or rediscovering a family favorite, this recipe is sure to become a cherished go-to.