During the holidays, I sometimes find myself overloaded with peppermint, gingerbread, and pumpkin-flavored everything. That’s when I turn to this buttermilk chess pie: a simple, elegant Southern dessert with a rich, creamy texture and a clean, tangy flavor. It’s a welcome break from over-the-top sweets, especially after a heavy holiday meal. No overpowering spices here; just a silky custard filling with a delicate tang and a touch of sweetness.
Classic Southern Chess Pie with Buttermilk
This old-fashioned buttermilk chess pie is a close cousin to traditional buttermilk pie, but with a firmer texture and a flaky top crust that makes it feel extra special. I use basic pantry ingredients like eggs, sugar, flour, and butter–nothing fancy or fussy. A store-bought pie crust keeps it quick and easy, but if I have time, a homemade crust makes it even better. The filling bakes up golden and smooth with a barely crackled top and custardy center that slices beautifully.
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Why Buttermilk Matters
Buttermilk is the ingredient that gives this chess pie its signature tang and richness. It’s what keeps the pie from tasting too sweet or flat. I always recommend using real buttermilk for the best flavor and texture. It makes a big difference. If you’re in a pinch, you can make a quick substitute with lemon juice or vinegar and milk, but the flavor won’t be quite as full.
Buttermilk Chess Pie Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Pie Pan
- Pie Weights (optional)
Ingredients
- 2 (9-inch) refrigerated pie crusts (1 box)*
- 1½ cups granulated sugar
- 2½ tablespoons all-purpose flour
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 cup buttermilk room temperature
- 10 tablespoons unsalted butter melted and slightly cooled (1¼ sticks)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Lightly spray a pie pan with nonstick spray. Press one pie crust into the bottom of the pie pan. Line the crust with parchment paper and place dry beans or pie weights on top. Pre bake the crust for 15 minutes. Once baked, remove the parchment and beans or pie weights and place onto a cooling rack.2 (9-inch) refrigerated pie crusts
- To make the filling, whisk the sugar and flour together. In a separate, large bowl, whisk together the remaining ingredients, except the top pie crust layer. Whisk the sugar/flour mixture into the wet mixture. Pour the filling into the pre baked pie crust.1½ cups granulated sugar, 2½ tablespoons all-purpose flour, 3 large eggs, 2 large egg yolks, 1 cup buttermilk, 10 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- Unroll and lay the top crust over the surface of the filling. Press the edges together using your fingers or a fork. Use a sharp knife to cut slits in the center of the pie crust to allow steam to escape without breaking the crust.
- Place the pie into the oven to bake for 45 minutes.
- Once the pie has baked, the center will still feel a bit jiggly. Remove the pie from the oven and place onto a cooling rack to cool completely.
- Once cooled, cover with tin foil and place in the fridge to chill for 4 hours before slicing and serving.
Notes
- Use room temperature ingredients for the best results. They combine more easily without seizing up.
- Don’t toss those extra egg whites! You can freeze them for later or use them to make my favorite chocolate meringue cookies!
- The crust is done par-baking when it is lightly browned on the edges and the center is pale, but no longer shiny or wet looking.
- If the crust slumps a little while baking, use a measuring cup to gently press it back up the sides of the pie pan.
- Cornmeal Variation: Reduce the flour to 2 tablespoons, and whisk 1 tablespoon of fine yellow cornmeal in with the sugar and flour.
- Don’t panic if the filling looks slightly curdled; it will smooth out in the oven.
- If the crust begins to brown too much before the pie is finished baking, tent a piece of tin foil over the top to prevent browning.
- Your pie will be jiggly in the center after 45 minutes. That’s ok! The pie will continue to bake and firm up after it’s cooled. Don’t let the jiggle scare you
- For extra assurance, insert a knife or cake tester into the center of the pie. It should come out mostly clean or with just a slight custard coating.
- I love this pie served simply with a dusting of powdered sugar. Fresh berries make a great addition as well!
Why Isn’t There Cornmeal?
Classic Southern chess pies often include a spoonful of cornmeal, but it’s not a requirement. Many regional versions, especially buttermilk chess pies, use flour instead for a smoother, silkier custard. My recipe keeps the traditional custardy sweetness and buttermilk tang, just without the slight grit cornmeal can add.
If you prefer this pie made with cornmeal, whisk 1 tablespoon of fine yellow cornmeal into the sugar and flour (and reduce the flour to 2 tablespoons). Proceed with the recipe as written for a subtly textured pie.
How to Make Buttermilk Chess Pie Step-by-Step
Prep: Gather up everything you’ll need to begin the recipe. Take the pie crusts, eggs, and buttermilk out of the fridge to take the chill off of them. Melt the butter and set it aside to cool slightly while you bake the crust.
Par-Bake the Crust: Preheat your oven to 350°F and lightly spray a pie pan with nonstick spray. Press one of the 2 (9-inch) refrigerated pie crusts into the bottom of the pie pan. Line the crust with parchment paper and place dry beans or pie weights on top. Alternatively, you can dock the bottom of the crust a few times with a fork. Par-bake the crust for 15 minutes, or until the center is no longer shiny. Once baked, remove the parchment and beans or pie weights and place the pie dish onto a cooling rack. Do not remove the crust from the pie dish. If the crust has slumped a bit, you can gently press it back into shape with a measuring cup.
Make the Filling: Whisk 1½ cups of granulated sugar and 2½ tablespoons of all-purpose flour together. In a separate, large bowl, whisk together 3 large, room-temperature eggs; 2 large, room-temperature egg yolks; 1 cup of buttermilk; 10 tablespoons of slightly cooled melted unsalted butter; 1 teaspoon of vanilla extract; and ½ teaspoon of kosher salt. Whisk the sugar/flour mixture into the wet mixture. Pour the filling into the pre-baked pie crust. Make sure the butter isn’t too hot, or it could start to cook the eggs. It’s okay if the filling looks slightly curdled; it will smooth out as it bakes.
Top the Pie: Unroll and lay the remaining 9-inch pie crust over the surface of the filling. Press the edges together using your fingers or a fork. Use a sharp knife to cut slits in the center of the pie crust to allow steam to escape without breaking the crust.
Bake the Pie: Place the pie into the preheated oven to bake for 45 minutes. Once the pie has baked, the center will still feel a bit jiggly, but it should not be actively wet or sloshing around. If the crust is browning before the filling has set, tent with foil for the remainder of the bake. Remove the pie from the oven and place it onto a cooling rack to cool completely, about 2 hours. Once cooled, cover with aluminum foil and place in the fridge to chill for 4 hours before slicing and serving. You can serve it before chilling, but I have found that the filling sets up and the texture is best after chilling. I often bake this pie the day before so it has all night to chill and set up.
How to Store and Freeze
Store leftover buttermilk chess pie covered in the refrigerator for up to 3 days or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled or at room temperature.
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