Description
Buttermilk chess pie is a classic Southern custard pie made with a buttery crust and a rich, tangy-sweet filling. A touch of cornmeal gives it its signature texture, making it simple yet deeply comforting.
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
Instructions
Preheat oven to 350°F (175°C). Place unbaked pie crust in a 9-inch pie pan and crimp edges.
- In a large bowl, whisk together sugar and eggs until well combined.
- Add buttermilk, melted butter, flour, cornmeal, vanilla, lemon juice (if using), and salt. Whisk until smooth.
- Pour filling into prepared pie crust.
- Bake 45–50 minutes, until golden and center is just set but slightly wobbly.
- Cool completely on a wire rack.
- Chill at least 1 hour before slicing. Serve at room temperature or cold.
Notes
- Cover crust edges with foil halfway through baking if browning too quickly.
- The center will jiggle slightly when done but will firm as it cools.
- Pie is best made a day ahead to allow flavors to develop.
- Add spices like cinnamon or nutmeg for variation.
- Top with whipped cream or fresh berries for serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
