Create a sweet and decadent dessert that everyone will love with this Buttermilk Chess Pie. It’s easy to prepare, full of flavor and perfect for sharing with family and friends.
Classic Buttermilk Chess Pie Recipe
Old fashioned Chess Pie is such an easy pie recipe. It comes together quickly and will be the classic star of any holiday dessert table.
Why You’ll Love this Old Fashioned Chess Pie Recipe:
- Common ingredients: You will need 9 simple ingredients to make this classic chess pie. That includes a pre-made pie crust, making this recipe super easy to make.
- Easy to make: If you can roll out a pie crust, mix together the ingredients, and pour them into the pie shell, then you can easily make this buttermilk pie. It’s great for beginner bakers or if you want to have the kids help in the kitchen.
- Classic flavors: This old-fashioned chess pie has been around for ages and is one that commonly makes an appearance during the holidays. You will love the classic flavors in this pie and it will be one that you make over and over again.
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How to Make Buttermilk Chess Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Press the layer of pie crust into the bottom of your pie pan, line the crust with parchment paper, and then place pie weights on top of it.
- Pre-bake your crust for 15 minutes.
- Prepare the filling by whisking your sugar and flour together.
- Grab a separate bowl and whisk the rest of your ingredients.
- Add the sugar and flour mixture to the wet ingredients.
- Pour the filling into the pie crust.
- Unroll and lay your top crust over the filling, press the edges together using your fingers or a fork, and then use a sharp knife to cut slits in the center of the pie.
- Place it in the oven, bake for 45 minutes, and then remove to cool on a rack.
- Place it in the fridge for four hours before serving.
Although the two recipes are very similar, they do differ a bit. Buttermilk pie is a custard pie that uses simple ingredients and of course, buttermilk. Chess pie uses similar ingredients but also incorporates cornmeal and evaporated milk. It’s easy to get the two pies confused and sometimes the names are used interchangeably.
The buttermilk is a necessary ingredient in this recipe that you can’t substitute. If you don’t have buttermilk at home, combine your whole milk with a tablespoon of vinegar or lemon juice to create buttermilk from scratch, and then use it in this recipe.
Yes, you can use a homemade pie crust if you’d prefer that over one from the store. You can use this easy homemade pie crust recipe for this pie.
Your pie will be done baking after the 45 minutes is up. The center of your pie will still be jiggly, but don’t worry! The pie will continue to bake after removing it from the oven and the center will firm up.
The Buttermilk Chess Pie is an incredible dessert worth making. It won’t take long for you to put this delicious dessert together and it is great for all occasions. It is traditionally served for Christmas, but you have permission to make it year-round!
Everyone will enjoy this thick custard pie. It is perfect for the holiday dessert table but also makes a great addition to birthday parties and potlucks.
Just be prepared to hand out the recipe to everyone who tastes this classic buttermilk pie.
Recipe Tips and Notes
- If the pie crust begins to brown too much before it is finished baking, tent a piece of tin foil over the top to prevent browning.
- What is the texture of this pie? Soft, silky, thick custard is baked between two layers of flaky pie crust.
- 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.
- You can make your own buttermilk by adding a tablespoon of vinegar or lemon juice to your milk. Give it a stir and allow it to sit for a few minutes.
The easy-to-prepare Buttermilk Chess Pie will taste great for different special occasions. You can make it for birthdays, holiday gatherings, and more. It has a decadent taste that will keep you coming back for more.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Buttermilk Chess Pie Recipe
Ingredients
- 2 pre-packaged refrigerated pie crusts 425 grams (1 box)
- 1½ cups granulated sugar 300 grams
- 2½ tablespoons all-purpose flour 19 grams
- 3 large eggs 150 grams
- 2 egg yolks 28 grams
- 1 cup buttermilk 227 grams
- 10 tablespoons unsalted butter 141 grams, melted (1¼ sticks)
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Pie Weights (optional)
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 pre-packaged 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 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
- Instead of using pre-made pie crust, you can use your favorite homemade pie crust recipe instead.
- If you don’t have buttermilk on hand, use a DIY substitute. Measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar. Let the mixture stand for 5 minutes before mixing it into the recipe.
- If the pie crust begins to brown too much before it 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.
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