Deep-Dish Buttermilk Chess Pie
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|1 3/4 c||granulated sugar|
|2 Tbsp||all purpose flour|
|1/4 c||yellow cornmeal|
|5||large eggs,lightly beaten|
|1/2 c||melted margarine, (stick margarine only )|
|1||unbaked deep dish pie shell|
Cooked to Perfection
Madison, TN (pop. 118,744)
Member Since Aug 2010
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.
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.