Classic Buttermilk Chess Pie
Buttermilk Chess Pie is a Southern classic—rich, creamy, and delightfully simple. Made with pantry staples, this custard-style pie has a slightly tangy flavor from the buttermilk, a crisp golden top, and a silky, sweet center. It’s the perfect balance of comfort and elegance.
Ingredients:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie pan and crimp the edges as desired.
2. Make the filling:
In a large mixing bowl, whisk together sugar, flour, and salt. Add the melted butter and mix until well combined.
Whisk in the eggs, one at a time, then add the buttermilk, lemon juice, and vanilla extract. Mix until smooth and fully incorporated.
3. Assemble the pie:
Pour the filling into the unbaked pie crust. Place the pie on a baking sheet to catch any spills.
4. Bake:
Bake for 45–55 minutes, or until the center is set and the top is lightly golden brown. The pie will puff up slightly while baking and settle as it cools. A slight jiggle in the center is normal.
5. Cool and serve:
Let the pie cool completely on a wire rack. Chill in the refrigerator for a firmer texture, or serve at room temperature.
Optional: Dust with powdered sugar before serving.
Tips:
- Crust protection: If the edges of the crust start to brown too quickly, cover them with foil or a pie shield during the last 20 minutes of baking.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Flavor variations: Add a pinch of nutmeg or a bit of orange zest for a subtle twist.