Rose Daly Recipe

Deep-Dish Buttermilk Chess Pie

By Rose Daly shapeweaver

Recipe Rating:
 5 Ratings
Prep Time:
Cook Time:

Rose's Story

This is just an old-fashioned chess pie. Best of all, you can't taste the buttermilk, and it's "so rich" :). Time for cooling pie is not included.This was first submitted on May 23, 2006 to RecipeZaar,which was bought out by've decided to post it here on June 1st.2011.


1 3/4 c
granulated sugar
2 Tbsp
all purpose flour
1/4 c
yellow cornmeal
1/4 tsp
2/3 c
large eggs,lightly beaten
1 tsp
1/2 c
melted margarine, (stick margarine only )
unbaked deep dish pie shell

Directions Step-By-Step

Preheat oven to 350ºF
Mix together buttermilk and eggs; set aside.
Combine sugar, flour, cornmeal, and salt in a large bowl.
Add buttermilk/egg mixture,and stir in vanilla and melted margarine.
Pour into unbaked pie crust.
Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
Cool on wire rack for 1 hour.

About this Recipe

Course/Dish: Pies

  • Comments

  • 1-5 of 8
  • user
    Rose Daly shapeweaver - Jun 1, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Rose Daly shapeweaver - Jun 1, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Lisa Atwell smidgiesmom - Jun 2, 2011
    This recipe is totally different than those we've used in the past that included vinegar. Is that because of the buttermilk in it? I would be interested to know what others think of this. Chess pie is my youngest daughters favorite thing - next to ice cream cake.
  • user
    Rose Daly shapeweaver - Jun 2, 2011
    I'm not really sure,but I've used this recipe for years and it's always been well received.
  • user
    Theresa Poma kitcatnap - Sep 22, 2013
    Tang from the buttermilk, and creamy from the corn meal ! A very nice buttery/vanilla flavor.