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Classic Buttermilk Chess Pie 1

Classic Buttermilk Chess Pie

A traditional Southern dessert featuring a sweet custard filling with tangy buttermilk in a flaky pie crust, resulting in a perfect balance of flavors with a signature golden, slightly crackled top.
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Course: Dessert
Cuisine: American, Southern
Keyword: Buttermilk Chess Pie, Southern Pie, Custard Pie, Chess Pie
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 8 slices
Calories: 320kcal

Equipment

  • 9-inch Pie Plate
  • Mixing bowls
  • Wire rack
  • Baking Sheet
  • Whisk

Ingredients

For the Crust

  • 1 uncooked 9-inch pie crust homemade or store-bought

For the Filling

  • 3 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fine cornmeal white or yellow
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/4 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest optional, but adds wonderful brightness

Instructions

  • Preheat your oven to 350°F (175°C). Position a rack in the center of your oven.
  • Place your pie crust in a 9-inch pie plate, crimp the edges decoratively, and prick the bottom several times with a fork.
  • For protection against a soggy bottom, blind bake the crust for 10 minutes with pie weights, then remove the weights and bake for 5 more minutes until just starting to color.
  • In a medium bowl, whisk together the sugar, flour, cornmeal, and salt until well combined.
  • In a large bowl, lightly beat the eggs, then add the melted butter, buttermilk, vanilla extract, lemon juice, and lemon zest if using. Whisk until smooth and fully incorporated.
  • Gradually add the dry ingredient mixture to the wet ingredients, whisking continuously to prevent lumps. Continue whisking until the mixture is smooth and silky.
  • Pour the filling into your prepared pie crust. To prevent spillover, place the pie plate on a baking sheet before carefully transferring to the preheated oven.
  • Bake for 45-50 minutes until the top is golden brown and slightly cracked, with a center that jiggles only slightly when gently shaken.
  • Remove the pie from the oven and allow it to cool completely on a wire rack for at least 3 hours. For the best texture and flavor development, refrigerate overnight.

Notes

The cornmeal is a key ingredient that gives chess pie its signature slight crunch and helps create the beloved crackly top.
Room temperature ingredients are essential to prevent curdling and ensure a silky-smooth filling.
For the best flavor, make this pie a day ahead of when you plan to serve it.
A properly baked chess pie should have a slightly cracked, golden surface. Underbaking will result in a runny center.
No buttermilk? Make your own by adding 1 teaspoon of white vinegar or lemon juice to 1/4 cup of milk and letting it sit for 5 minutes.

Nutrition

Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 210mg | Fiber: 0.5g | Sugar: 36g
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