Deep-Dish Buttermilk Chess Pie
By Rose Daly shapeweaver
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.
1 3/4 c
all purpose flour
large eggs,lightly beaten
melted margarine, (stick margarine only )
unbaked deep dish pie shell
1Preheat oven to 350ºF
2Mix together buttermilk and eggs; set aside.
3Combine sugar, flour, cornmeal, and salt in a large bowl.
4Add buttermilk/egg mixture,and stir in vanilla and melted margarine.
5Pour into unbaked pie crust.
6Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
7Cool on wire rack for 1 hour.
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