Buttermilk Chess Pie
This sweet and tangy buttermilk chess pie is made with a creamy custard filling with a slight texture from the cornmeal. It has a rich flavor that balances sweetness with a slight tang. A flaky pie shell complements the creamy filling.
Chess pie has a long and storied past, tracing its roots back to England, where similar custard pies were popular. However, chess pie became a true Southern classic in the United States. The exact origin of its name is up for debate, with some speculating it comes from “cheese pie” (due to its custard-like texture) or even from a mispronunciation of “just pie.”
Regardless of its name’s origin, chess pie has been a cherished Southern dessert for generations, thanks to its sweet and decadent flavor.
For another custard-based pie, try this creamy old-fashioned lemon pie, or lemon chess pie.
Ingredients
Find the ingredients amounts for this homemade chess pie recipe in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- A 9-inch unbaked pie crust. You can use a pre-made pie crust, but homemade pie crust is best. For this recipe, I used my flaky pie crust recipe, which is made with yogurt or buttermilk, to make it extra tender. It’s made with cold butter and a pastry cutter, then laminated to make it so flaky.
- Sugar – Old-fashioned chess pie is traditionally quite sweet. This recipe has slightly less sugar than the classic but enough to ensure a decadent sweet custard.
- Large eggs- Eggs play a crucial role in the pie, as they are the base for the custard.
- Buttermilk – Buttermilk adds a tangy flavor to the pie’s sweetness, balancing its flavors beautifully. Learn to make your own buttermilk.
- Cornmeal – This coarse meal provides a subtle texture to the pie, giving it a rustic and authentic Southern touch. The cornmeal rises to the top and brings another layer of texture.
- All-purpose flour – A small amount is needed to help thicken the pie filling.
- Melted butter – Butter provides richness and depth to the pie, enhancing its overall flavor. This can be salted or unsalted butter.
- Vanilla extract – Vanilla enhances the dessert’s flavor profile, adding a touch of warmth and complexity.
- Fresh lemon juice – Lemon juice brings a refreshing flavor to the pie, brightening up its sweetness.
- Salt – Salt is needed to elevate the flavors and balance the pie’s sweetness.
- Nutmeg – Nutmeg adds a warm, fragrant, and slightly nutty flavor that complements the rich and creamy filling of the buttermilk chess pie.
Equipment
A 9-inch pie pan
Method
Par-baking the pastry
Roll out pie pastry on a lightly floured surface into an 11-inch/28cm circle.
Transfer it to a 9-inch pie plate.
Cut off any excess dough around the pie dish to make it even, but leave 1/2 an inch overhang.
Roll the overhanging dough under the edge to make a thick border.
Push an index finger from one hand into the dough edge between the thumb and index finger of the opposite hand. Continue this all around the dough edges.
To prevent the pastry from slipping down and sinking during baking, press it down well along the edge of the pie plate.
Prick the bottom of the pie crust all over with a fork. Line the crust with parchment paper and fill it with pie weights.
Bake it at 400°F/200°C for around 15 minutes until the edges of the pie crust are lightly browned.
Remove it from the oven and lift off the parchment paper and weights. Place the pastry back in the oven for 2-3 minutes until it no longer looks wet.
Remove it and let it cool to room temperature.
Chess pie filling
Lower the oven temperature to 350°F (180°C.)
Combine sugar, cornmeal, nutmeg, salt, and flour in a large bowl. Mix well to ensure there are no lumps.
Add the melted butter, buttermilk, vanilla, and lemon juice to the dry ingredients. Stir until all the ingredients are well combined.
Whisk eggs in a separate bowl with a fork to combine them.
Add the eggs to the rest of the filling and whisk until everything is combined.
Pour the filling into the par-baked pie crust.
Bake the pie for approximately 45-50 minutes until the center is set and the top is golden brown.
After around 20 minutes of baking, you can tent the pie edges with aluminum foil, or use a pie shield to stop them from browning too quickly. There should be a wobble left in the center of the pie.
Turn off the oven and let the pie cool in the oven for 20 minutes before removing it. Let the finished pie cool right down to room temperature before serving.
Serving and storing
Enjoy a slice of this pie with a dusting of powdered sugar and a dollop of whipped cream.
Leftover pie can be stored in the refrigerator for up to 4 days, wrapped tightly in plastic wrap, or in an airtight container.
More pies
Looking for another pie recipe? Here are some of my favorite pies.
Buttermilk Chess Pie
This sweet and tangy buttermilk chess pie is made with a creamy custard filling with a slight texture from the cornmeal.
Ingredients
- 1x 9-inch unbaked pie crust
- 300g (1 ½ cups) granulated sugar
- 15g (1 ½ Tablespoons) cornmeal*
- 12g (1 ½ Tablespoons) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 113g (½ cup) butter, melted
- 113g (½ cup) buttermilk, room temperature
- 15g (1 Tablespoon) lemon juice
- 1 ½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Roll out pie pastry on a lightly floured surface into an 11-inch/28cm circle.
- Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral. Transfer it to a 9-inch pie plate and carefully unroll it from the rolling pin until it's draped over it and overhangs the sides—dust off any excess flour.
- If your circle is uneven, cut off any excess dough around the pie dish to make it even, but leave a bit of an overhang. Roll the overhanging dough under the edge to make a thick border.
- Push an index finger from one hand into the dough edge between the thumb and index finger of the opposite hand. Continue this all around the dough edges. To prevent the pastry from slipping down and sinking during baking, press it down well along the edge of the pie plate.
- Chill the pastry for at least 20 minutes while you preheat the oven.
- Prick the bottom of the pie crust all over with a fork.
- Line the crust with parchment paper and fill it with pie weights.
- Bake it at 400°F/200°C for around 15 minutes until the edges of the pie crust are lightly browned.
- Remove it from the oven and lift off the parchment paper and weights. Place the pastry back in the oven for 2-3 minutes until it no longer looks wet. Remove it and let it cool to room temperature.
Chess pie filling
- Lower the oven temperature to 350°F (180°C)
- Combine sugar, cornmeal, nutmeg, salt, and flour in a large bowl. Mix well to ensure there are no lumps.
- Add the melted butter, buttermilk, vanilla, and lemon juice to the dry ingredients. Stir until all the ingredients are well combined.
- Mix eggs in a separate bowl with a fork to combine them. Add the eggs to the rest of the filling and whisk until everything is combined.
- Pour the filling into the par-baked pie crust.
- Bake the pie for approximately 45-50 minutes until the center is set and the top is golden brown. There should be a wobble left in the center of the pie. After around 20 minutes of baking, you can tent the pie edges with aluminum foil or use a pie shield to prevent them from browning too much.
- Once baked, turn off the oven and open the door a crack. Let the pie cool in the oven for 20 minutes before removing it.
- Let the finished pie cool down to room temperature before serving.
Notes
*Cornmeal is a coarse flour made by grinding dried kernels of corn. It is NOT the same as cornstarch.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 341Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 99mgSodium: 335mgCarbohydrates: 44gFiber: 1gSugar: 31gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
