Buttermilk Chess Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 25

Cook Time: 45

Chill Time: 5

Total Time: 6 10

Servings: slices

Calories: 354kcal

Author: Becky Hardin

This old fashioned buttermilk chess pie has a silky custard filling with a subtle tang and a golden top crust. Easy to make with pantry ingredients, it slices beautifully for holiday tables or special desserts.

Print Recipe

US Customary - Metric

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.

Video

Notes

*For an easy homemade version, bake up my food processor pie crust!

Tips:

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!

Make-Ahead: You can bake the pie up to a day in advance. Let it cool completely, cover with foil, and refrigerate. Chill for at least 4 hours (or overnight), and let come to room temperature for 10-15 minutes before slicing and serving.

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

Nutrition