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deep dish buttermilk chess pie

(6 ratings)
Blue Ribbon Recipe by
Rose Daly
Madison, TN

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.

Blue Ribbon Recipe

Yum! This recipe bakes up the perfect deep dish chess pie. There's a sweet caramelized flavor with a light tanginess from the buttermilk. It browns perfectly when baking which makes for a lovely presentation. If you're looking for a delicious traditional Southern chess pie, give this one a try. Beautiful enough for a holiday dessert table, but easy enough to prepare just because it's Wednesday.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For deep dish buttermilk chess pie

  • 1 3/4 c
    granulated sugar
  • 2 Tbsp
    all-purpose flour
  • 1/4 c
    yellow cornmeal
  • 1/4 tsp
  • 2/3 c
  • 5 lg
    eggs, lightly beaten
  • 1 tsp
  • 1/2 c
    melted margarine (stick margarine only)
  • 1
    unbaked deep dish pie shell

How To Make deep dish buttermilk chess pie

  • Eggs and milk in a bowl.
    Preheat oven to 350ºF. Mix together buttermilk and eggs; set aside.
  • Sugar, flour, cornmeal, and salt added to a bowl.
    Combine sugar, flour, cornmeal, and salt in a large bowl.
  • Adding wet to dry ingredients.
    Add buttermilk/egg mixture.
  • Adding melted margarine to the bowl.
    Stir in vanilla and melted margarine.
  • Batter poured into the unbaked crust.
    Pour into unbaked pie crust.
  • The pie ready to be baked.
    Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle."
  • Baked pie cooling on a rack.
    Cool on wire rack for 1 hour.