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Slice of Buttermilk Chess Pie with buttery crust and creamy filling.

Buttermilk Chess Pie

A sweet and tangy classic Southern dessert, Buttermilk Chess Pie is a simple custard pie with a buttery crust and a crackly top that delights with every slice.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 1 9 inch unbaked pie crust Store bought or homemade
  • 1.5 cups granulated sugar
  • 2 tablespoons cornmeal Helps with texture
  • 1 tablespoon all-purpose flour
  • 0.5 cups melted butter Cooled slightly
  • 3 large eggs Provide structure
  • 1 cup buttermilk The star ingredient
  • 1 tablespoon vanilla extract Rounds out the flavor
  • 1 pinch salt
  • 1 teaspoon lemon juice or white vinegar Optional for extra tang

Method
 

Preparation
  1. Preheat the oven to 350°F and place your pie crust into a 9 inch pie dish, crimping the edge. Set it on a baking sheet.
  2. In a large bowl, whisk together sugar, cornmeal, flour, and salt, ensuring to avoid lumps.
Mixing
  1. Stir in the melted butter until it resembles wet sand. Then add the eggs one at a time, mixing until smooth.
  2. Pour in the buttermilk and vanilla extract, stirring until fully combined. Add lemon juice or vinegar if desired.
Baking
  1. Pour the filling into the unbaked crust and bake for 45 to 55 minutes, until the edges are set with a gently jiggly center.
  2. Cool at room temperature for at least 2 hours. For cleaner slices, refrigerate for another hour or two before serving.

Notes

For best results, avoid overbaking and allow the pie to cool completely before slicing. This dish is excellent when made a day ahead as the flavors meld beautifully.