Buttermilk Chess Pie

It’s hard to choose favorites when it comes to Southern pies, but this buttery, custardy treat tops our list.

Buttermilk Chess Pie
Yields: 1 (9-inch) pie
  • 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
  • 4 large eggs
  • 2 cups sugar
  • 6 tablespoons unsalted butter, melted
  • 1 cup whole buttermilk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons plain cornmeal
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon kosher salt
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges 
of plate. Add pie weights.
  3. Bake 20 minutes. Carefully remove paper and weights. Let cool 10 minutes 
on a wire rack.
  4. In a large bowl, stir together eggs, sugar, melted butter, buttermilk, flour, cornmeal, vanilla, and salt until combined. Pour filling into prepared piecrust.
  5. Bake until set, approximately 45 minutes. (Cover edges of crust with aluminum foil to prevent excess browning, if necessary.) Let cool to room temperature before serving.



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