This buttermilk chess pie has a sweet, tangy custard filling with a textured top layer from the cornmeal and a flaky butter crust underneath.

bird's eye view of buttermilk chess pie.

About buttermilk chess pie

This is a sweet custard pie built from pantry staples (sugar, eggs, butter, a little flour and cornmeal) and the addition of buttermilk to add a bit of tang.
This is a sweeter pie than most of what I bake but chess pie is meant to be sweet, it’s the whole point of the style, and the buttermilk and lemon juice are there to balance it.
The cornmeal in the filling rises to the surface as the pie bakes and creates that signature textured top while the filling underneath stays creamy and custardy. I use my flaky pie crust for this one, which is made with buttermilk or yogurt to keep it really tender, but any solid all-butter pie crust will work beautifully.
For another custard-style pie, try this creamy old-fashioned lemon pie or lemon chess pie.

Key ingredients and why

Full quantities are in the recipe card. Here’s why each ingredient matters.

A 9-inch unbaked pie crust. Homemade is best for a pie like this where the crust really matters. I use my flaky pie crust recipe, which has a little buttermilk or yogurt in it for tenderness.
Granulated sugar. Chess pie is a sweet pie but the sugar also helps create that crackly top crust.
Cornmeal. A small amount of fine cornmeal is what makes a chess pie a chess pie. It thickens the filling slightly and floats to the top during baking. Use fine cornmeal, not coarse polenta, and definitely not cornstarch (they are not interchangeable).
All-purpose flour. Works alongside the cornmeal to thicken the custard.
Buttermilk. Buttermilk brings tang that cuts through the sweetness and adds a slight acidity that softens the custard’s texture. Use full-fat, real cultured buttermilk if you can find it.
Eggs. Four large eggs form the base of the custard. They give the pie its structure and that silky, set-but-still-soft middle.
Melted unsalted butter. Adds richness and helps create the slightly crisp top. Make sure it’s cooled slightly before you mix it in so it doesn’t start to cook the eggs.
Fresh lemon juice. Just a tablespoon, but it works with the buttermilk to brighten and balance the sweetness.
Vanilla extract and nutmeg. Both round out the flavor. The nutmeg is subtle, more of a warm background note than a strong spice presence.

Par-bake the pie crust

Because the chess pie filling bakes for a while at a moderate temperature, par-baking the crust is non-negotiable here. Without it, the bottom turns out pale and soggy. If you’re using my flaky pie crust recipe, follow the rolling and blind-baking instructions there.

The short version: roll the dough to an 11-inch circle, fit it into a 9-inch pie plate, crimp the edges, chill, then blind bake at 400°F/200°C with parchment and pie weights for 15 minutes.

Remove the weights and bake another 2 to 3 minutes until the base looks dry. Cool to room temperature.

Chess pie filling

In a large bowl, whisk together the sugar, cornmeal, flour, salt, and nutmeg until there are no lumps.

Pour in the melted (and slightly cooled) butter, buttermilk, lemon juice, and vanilla. Stir until smooth.

In a separate bowl, lightly beat the eggs with a fork, then whisk them into the rest of the filling. You want everything fully combined but not foamy.

Pour the filling into the cooled, par-baked crust.

The pie is done when the top is golden brown and the center still has a slight wobble when you nudge the pan. It will continue to set as it cools. Turn the oven off, crack the door, and leave the pie inside for 20 minutes. This slow cool-down stops the custard from sinking or cracking. Then move it to a wire rack and let it come fully to room temperature before slicing.

Tips for the best chess pie

Use room temperature buttermilk and eggs. Cold dairy mixed with melted butter is the fastest way to a curdled, lumpy filling. Pull them out of the fridge about 30 minutes before you start.
Don’t skip the par-bake. I know it adds a step, but a chess pie with a raw-tasting bottom is a real letdown so you need to give it the head start.
Watch the wobble, not the clock. Oven temperatures vary, and chess pie really does set as it cools. If the center is firm to the touch when you pull it out, it’s likely overbaked. You want the center to wobble as a whole set piece when you nudge the pan, like jelly, not slosh or ripple like liquid.

Serving and storing

Serve slices at room temperature or lightly chilled, with a dusting of powdered sugar and a dollop of softly whipped cream. Fresh berries are a nice touch if you want to brighten things up.

Leftover pie keeps well in the fridge for up to 4 days, wrapped tightly in plastic or stored in an airtight container.

You can also freeze the whole pie or individual slices, wrapped well, for up to 2 months. Thaw overnight in the fridge.

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