Deep-Dish Buttermilk Chess Pie

Recipe Rating:
 4 Ratings
Serves: 8
Prep Time:
Cook Time:


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

The Cook

Rose Daly Recipe
Cooked to Perfection
Madison, TN (pop. 118,744)
Member Since Aug 2010
Rose's notes for this recipe:
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.
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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


1-5 of 6 comments

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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.

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