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.
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.
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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.
Storage: Store buttermilk chess pie covered in the refrigerator for up to 3 days.