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
- Preheat oven to 350°.
- 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.
- Bake 20 minutes. Carefully remove paper and weights. Let cool 10 minutes on a wire rack.
- In a large bowl, stir together eggs, sugar, melted butter, buttermilk, flour, cornmeal, vanilla, and salt until combined. Pour filling into prepared piecrust.
- 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.