I have to say, this is actually my husband’s recipe and it’s beyond amazing. When he first told me about it, I had never heard of or tried anything like it. And I was blown away at the flavor, soft texture and sweetness that this pie is.
When I was searching for this online to look for related southern dishes, I was surprised at the similar pies there are out there, such as chess pie, chocolate chess pie and southern sweet pie. They are all very similar, but it looks like the buttermilk in this recipe is what sets it apart.
I hope you love it as much as we do!
Ingredients
- 1 (9-inch) pie crust, rolled out
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 eggs, well-beaten
- 1/2 cup (1 stick) butter, melted and cooled
- 1 cup buttermilk
- Grated zest of 1 lemon
- 3 tablespoons fresh lemon juice
Instructions
- Heat oven to 425 degrees.
- Bake the pie crust – Line a 9-inch pie pan with rolled-out dough, prick all over with a fork and press a piece of heavy-duty foil snugly into the shell. Fill with pie weights or dried beans. Bake for 6 minutes, remove the foil and weights, and bake for 4 to 5 minutes or until the edges are just beginning to color. Remove the pie and leave the oven on.
- Make filling – In a bowl, combine the sugar and flour. Add the eggs, butter, buttermilk, zest and lemon juice and stir until well-blended.
- Pour the filling into the pie shell (do not overfill; there might be a little extra liquid). Bake for 10 minutes.
- Reduce heat to 350 degrees, and bake for an additional 30 minutes more. When done, the filling will be puffed and almost set (it’s OK if the center jiggles a little) and a knife inserted midway between the pie and the edge will come out clean. Serve slightly warm or at room temperature.
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What’s the difference between chess pie and buttermilk pie?
They look very similar, both are classic Southern desserts and both look a bit “wet”. But buttermilk pie typically has zest and vanilla in the filling, while chess pie typically does not include those and has cornmeal in the filling. And, to put it fairly, all buttermilk pies are chess pies, but not all chess pies are buttermilk pies.
