Rose Daly Recipe

Deep-Dish Buttermilk Chess Pie

By Rose Daly shapeweaver


Recipe Rating:
 5 Ratings
Serves:
8
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 Food.com.I've decided to post it here on June 1st.2011.

Ingredients

1 3/4 c
granulated sugar
2 Tbsp
all purpose flour
1/4 c
yellow cornmeal
1/4 tsp
salt
2/3 c
buttermilk
5
large eggs,lightly beaten
1 tsp
vanilla
1/2 c
melted margarine, (stick margarine only )
1
unbaked deep dish pie shell
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Directions Step-By-Step

1
Preheat oven to 350ºF
2
Mix together buttermilk and eggs; set aside.
3
Combine sugar, flour, cornmeal, and salt in a large bowl.
4
Add buttermilk/egg mixture,and stir in vanilla and melted margarine.
5
Pour into unbaked pie crust.
6
Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
7
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.