During the holidays, there are so many peppermint and gingerbread and pumpkin spice desserts that sometimes I feel like I need a break. This buttermilk chess pie has a rich and clean flavor and a luxuriously creamy texture. It’s the perfect not-too-sweet dessert to cap off a heavy holiday meal, and it doesn’t overwhelm with too many flavors and spices.
Buttermilk Chess Pie Recipe
Made with simple ingredients like eggs, flour, butter, and vanilla, this buttermilk chess pie is as easy to make as it is to enjoy. I used a store-bought pie crust to keep things super simple, but homemade pie crust is also delicious when I have the time. It has a deliciously silky custard center and a flaky top that adds a wonderful texture to the pie.
Buttermilk is the real star of the show here. It adds a rich and tangy flavor that really takes this pie to the next level. I can’t recommend the real thing enough! If you’re really in a pinch, you can add lemon juice or white vinegar to regular milk for a similar effect, but the pie will not taste quite as rich.
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How to Store
Store leftover buttermilk chess pie covered in the refrigerator for up to 3 days. Enjoy chilled or at room temperature.
Tips for Success
- 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.
Buttermilk Chess Pie Recipe
Ingredients
- 2 (9-inch) refrigerated pie crusts (1 box)
- 1½ cups granulated sugar
- 2½ tablespoons all-purpose flour
- 3 large eggs
- 2 egg yolks
- 1 cup buttermilk
- 10 tablespoons unsalted butter melted (1¼ sticks)
- 1 teaspoon pure vanilla extract
- 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 (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 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
How to Make Buttermilk Chess Pie Step-by-Step
Par-Bake the Crust: Preheat your oven to 350°F. Lightly spray a pie pan with nonstick spray. Press one of 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. Pre-bake the crust for 15 minutes. Once baked, remove the parchment and beans or pie weights and place onto a cooling rack.
Make the Filling: To 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 eggs, 2 egg yolks, 1 cup of buttermilk, 10 tablespoons of unsalted butter, 1 teaspoon of pure 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.
Top the Pie: 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.
Bake the Pie: 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.
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