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featured buttermilk chess pie

Buttermilk Chess Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 25 minutes
Cook Time: 45 minutes
Chill Time: 5 hours
Total Time: 6 hours 10 minutes
Servings: 12 slices
Calories: 354kcal
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.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Pie Pan
  • Pie Weights (optional)

Ingredients

  • 2 pre-packaged refrigerated pie crusts 425 grams (1 box)
  • cups granulated sugar 300 grams
  • 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

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
    pie dough placed into a glass pie dish with ingredients in bowls
  • 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
    buttermilk chess pie filling in a pie crust lined pie dish
  • 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.
    buttermilk chess pie before baking
  • 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.
    buttermilk chess pie after baking
  • Once cooled, cover with tin foil and place in the fridge to chill for 4 hours before slicing and serving.

Video

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.

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 252mg | Potassium: 78mg | Fiber: 1g | Sugar: 26g | Vitamin A: 427IU | Calcium: 42mg | Iron: 1mg