Rose's StoryThis 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.
About this Recipe
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.
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.
Theresa Poma kitcatnap - Sep 22, 2013
Tang from the buttermilk, and creamy from the corn meal ! A very nice buttery/vanilla flavor.