Deep Dish Buttermilk Chess Pie

11
Rose Daly

By
@shapeweaver

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


Rating:

★★★★★ 6 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 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

How to Make Deep Dish Buttermilk Chess Pie

Step-by-Step

  1. Preheat oven to 350ºF. Mix together buttermilk and eggs; set aside.
  2. Combine sugar, flour, cornmeal, and salt in a large bowl.
  3. Add buttermilk/egg mixture.
  4. Stir in vanilla and melted margarine.
  5. Pour into unbaked pie crust.
  6. Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle."
  7. Cool on wire rack for 1 hour.

Printable Recipe Card

About Deep Dish Buttermilk Chess Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Collections: Easter Holiday Baking




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