Description

Ever wondered about a dessert that’s both humble and deeply satisfying? Buttermilk Chess Pie is a Southern classic that delivers a creamy, tangy, and sweet filling in a flaky pie crust. With its custard-like texture and rich, buttery flavor, this pie is a hidden gem perfect for holidays, family gatherings, or a cozy treat.

Ingredients

Scale

Buttermilk Chess Pie uses basic ingredients to create its signature custardy texture. Here’s what you’ll need for 8 servings:

2 cups white sugar: Sweetens the filling and helps create a smooth texture.
2 tablespoons all-purpose flour: Thickens the custard slightly for a perfect set.
5 eggs: Provide structure and a rich, creamy consistency.
⅔ cup buttermilk: Adds a tangy, creamy depth to the filling.
½ cup melted butter: Brings richness and a buttery flavor.
1 teaspoon vanilla extract: Enhances the filling with a warm, sweet note.
1 (9-inch) unbaked pie crust: The flaky base that holds the custard filling.

Why These Ingredients Matter

Buttermilk: Its tangy flavor balances the sweetness and gives the pie its signature taste.
Eggs: Create the custardy texture that sets into a smooth, sliceable filling.
Butter: Adds richness and a velvety mouthfeel to the custard.
Pie Crust: A flaky, buttery crust contrasts the creamy filling for a balanced bite.

Substitutions and Variations

Buttermilk: Make your own by mixing ⅔ cup milk with 2 teaspoons lemon juice or white vinegar; let sit for 5 minutes.
Flour: Swap with 1 tablespoon cornstarch for a gluten-free option.
Crust: Use a store-bought pie crust for convenience or a graham cracker crust for a twist.
Sugar: Reduce to 1 ¾ cups for a less sweet pie, though it may slightly alter texture.
Vegan Option: Use vegan butter, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based buttermilk (plant milk + lemon juice), and a vegan pie crust.

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Place a 9-inch unbaked pie crust in a pie dish, crimping the edges if desired. Keep chilled until ready to fill.

Tip: If using a homemade crust, chill it for 15 minutes before filling to keep it flaky.

Step 2: Mix the Filling

In a large bowl, whisk together 2 cups white sugar and 2 tablespoons all-purpose flour.
Add 5 eggs and ⅔ cup buttermilk, beating until well blended and smooth.
Stir in ½ cup melted butter and 1 teaspoon vanilla extract until fully combined.

Tip: Ensure the melted butter is cooled slightly to avoid curdling the eggs.

Step 3: Assemble and Bake

Pour the filling into the unbaked pie crust, spreading it evenly.
Bake in the preheated oven for 45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. The top may be lightly golden.
If the crust browns too quickly, cover the edges with foil or a pie shield after 30 minutes.

Tip: The filling should be set but may have a slight jiggle in the center, which will firm up as it cools.

Step 4: Cool and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours to allow the filling to fully set.
Slice into 8 wedges and serve at room temperature or chilled.

Tip: Use a sharp knife dipped in hot water for clean slices.