Deep-Dish Buttermilk Chess Pie

Rose Daly


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.

★★★★★ 5 votes
20 Min
45 Min


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

How to Make Deep-Dish Buttermilk Chess Pie


  • 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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About Deep-Dish Buttermilk Chess Pie

Course/Dish: Pies

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