As the holiday season rolls in, many of us find our palates overwhelmed by the usual suspects: the ubiquitous peppermint, gingerbread, and pumpkin-spiced creations. While undeniably festive, these flavors can sometimes become a little… much. That’s precisely when I find myself craving a comforting slice of this exquisite Buttermilk Chess Pie. Far from an over-the-top sweet, this classic Southern dessert offers a sublime escape with its rich, velvety texture and a wonderfully clean, tangy flavor. It’s the perfect palate cleanser after a hearty holiday feast, providing a delicate sweetness without any dominant spices, just pure, silky custard perfection.
The Allure of Buttermilk Chess Pie: A Southern Tradition
This Buttermilk Chess Pie stands as a beloved relative to the simpler, traditional buttermilk pie, yet it distinguishes itself with a subtle but significant addition: cornmeal. While not always present in every chess pie variation, the inclusion of a small amount of cornmeal is a classic Southern touch. It plays a crucial role in providing a delicate structure to the custard, ensuring it sets beautifully while adding a slight, pleasant texture that contrasts with the otherwise silky-smooth filling. The result is an old-fashioned buttermilk chess pie that offers not just comfort, but a richer, more complex flavor profile and a satisfyingly firmer slice.
What makes this pie truly special is its reliance on humble, everyday pantry staples. You won’t find any exotic or hard-to-find ingredients here – just eggs, sugar, flour, and butter come together in perfect harmony. For convenience, a store-bought pie crust works wonderfully, making this dessert quick and accessible even for busy schedules. However, for those moments when you have a little extra time and want to elevate the experience, a homemade crust truly makes all the difference, adding an extra layer of flaky, buttery goodness. Regardless of your crust choice, the filling bakes to a gorgeous golden hue, achieving a smooth, creamy center with a barely crackled top that slices with elegant precision every single time.
The Essential Role of Buttermilk in Chess Pie
Buttermilk isn’t just an ingredient in this chess pie; it’s the heart and soul, the component that bestows its characteristic tangy brightness and luxurious richness. Without buttermilk, the pie risks becoming overly sweet or disappointingly bland. The acidity in buttermilk reacts with baking soda (often present in self-rising flour or sometimes added separately, though not in this specific recipe with all-purpose flour, its acidity primarily works on flavor and tenderizing) and contributes to the custard’s tender texture. More importantly, it provides that signature, delicate sour note that perfectly balances the sweetness, preventing the pie from tasting cloying and adding a layer of sophisticated flavor.
For the most authentic and delectable flavor and texture, I always advocate for using real, cultured buttermilk. Its unique taste and viscosity simply cannot be fully replicated. While you can create a quick substitute by adding lemon juice or vinegar to regular milk, understand that the resulting pie, while still good, won’t quite achieve the same depth of flavor or the nuanced texture that genuine buttermilk imparts. The slight fermented tang of real buttermilk is what truly makes this chess pie sing.
Buttermilk Chess Pie Recipe
Ingredients
- 2 (9-inch) refrigerated pie crusts (1 box)
- 1½ cups granulated sugar
- 2½ tablespoons all-purpose flour
- 3 large eggs
- 2 egg yolks
- 1 cup buttermilk
- 10 tablespoons unsalted butter melted (1¼ sticks)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Pie Weights (optional)
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 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.
Notes
- Don’t toss those extra egg whites! You can freeze them for later or use them to make my favorite chocolate meringue cookies!
- 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.
Calories from Fat 171
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Crafting Your Own Buttermilk Chess Pie: A Step-by-Step Guide
Creating this delightful Southern classic is simpler than you might imagine. Follow these detailed steps to achieve a perfectly creamy and tangy buttermilk chess pie that will impress everyone at your table.
1. Gather and Prepare Your Ingredients
Before you begin, gather all the necessary ingredients. This recipe calls for 2 (9-inch) refrigerated pie crusts (or your favorite homemade recipe), granulated sugar, all-purpose flour, large eggs, egg yolks, buttermilk, unsalted butter, pure vanilla extract, and kosher salt. To ensure optimal mixing and baking, take your pie crusts, eggs, and buttermilk out of the refrigerator well in advance to allow them to come to room temperature. This prevents the filling from seizing and ensures a smooth, consistent custard. Melt the unsalted butter and set it aside to cool slightly while you prepare the crust; you don’t want to add hot butter to the egg mixture.
2. The Crucial Step: Par-Baking the Crust
Preheat your oven to 350°F (175°C). Lightly spray a standard 9-inch pie pan with a nonstick cooking spray. Carefully unroll and press one of your refrigerated pie crusts into the bottom and up the sides of the prepared pie pan, ensuring a snug fit. To prevent the crust from puffing up excessively or shrinking during baking, line it with a piece of parchment paper and fill it with dry beans or ceramic pie weights. Alternatively, you can simply “dock” the bottom of the crust several times with a fork. Par-bake the crust for approximately 15 minutes. This step helps create a crisp base and prevents a soggy bottom. Once baked, remove the parchment paper and weights/beans, then carefully place the pie dish onto a cooling rack. Do not remove the crust from the pie dish; it will be filled shortly.
3. Prepare the Velvety Filling
In a medium bowl, whisk together the 1½ cups of granulated sugar and 2½ tablespoons of all-purpose flour until thoroughly combined. In a separate, larger mixing bowl, whisk together the wet ingredients: 3 large eggs, 2 egg yolks (the extra yolks contribute to the pie’s rich, creamy texture), 1 cup of room temperature buttermilk, 10 tablespoons of slightly cooled melted unsalted butter, 1 teaspoon of pure vanilla extract, and ½ teaspoon of kosher salt. It’s crucial that the melted butter has cooled down sufficiently; adding hot butter to the eggs can cause them to curdle, ruining the filling’s smooth consistency. Gradually whisk the dry sugar and flour mixture into the wet ingredients until a smooth, uniform batter forms. Pour this luscious filling into the par-baked pie crust that’s resting on the cooling rack.
4. Add the Top Crust and Prepare for Baking
Carefully unroll the second 9-inch pie crust and gently lay it over the surface of the filling. This top crust will encapsulate the creamy custard, adding another layer of texture and traditional charm. Press the edges of the top crust firmly together with the bottom crust using your fingers or a fork to create a sealed edge. This crimping technique also adds a beautiful decorative touch. To allow steam to escape during baking and prevent the top crust from bursting, use a sharp knife to cut several small slits in the center of the pie crust. These vents are essential for an evenly baked pie.
5. Bake to Golden Perfection
Carefully transfer the assembled pie into your preheated oven and bake for approximately 45 minutes. It’s important to understand that after 45 minutes, the center of the pie will still appear slightly jiggly when gently shaken. This is perfectly normal and expected, as the custard continues to set as it cools. The jiggle should be subtle, not actively wet or sloshing. If the crust starts to brown too quickly, loosely tent a piece of aluminum foil over the pie to protect it. Once baked, remove the pie from the oven and place it back onto the cooling rack. Allow the pie to cool completely at room temperature, which typically takes about 2 hours. This gradual cooling is crucial for the filling to fully set and achieve its perfect texture. Once cooled, cover the pie tightly with aluminum foil and transfer it to the refrigerator to chill for a minimum of 4 hours before slicing and serving. While you could technically serve it warm, I’ve found that the flavors deepen and the filling firms up best after a thorough chilling period, resulting in an incomparably smooth and satisfying slice. I often prepare this pie the day before I plan to serve it, allowing it to chill overnight for optimal results.
Storing Your Buttermilk Chess Pie for Lasting Enjoyment
Proper storage is key to maintaining the delightful flavor and creamy texture of your buttermilk chess pie. For optimal freshness, any leftover pie should be covered tightly with plastic wrap or aluminum foil and stored in the refrigerator. It will remain wonderfully delicious for up to 3 days. If you’ve baked ahead or wish to extend its shelf life, buttermilk chess pie also freezes beautifully. To freeze, wrap the cooled pie (either whole or in individual slices) tightly in two layers of plastic wrap, followed by one layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw the pie overnight in the refrigerator. It can then be served chilled directly from the fridge or allowed to come to room temperature for a slightly softer texture, depending on your preference.
Expert Tips for the Perfect Buttermilk Chess Pie
- Room Temperature Ingredients: As noted in the instructions, ensuring your eggs, buttermilk, and butter are at room temperature is paramount for a smooth, homogenous filling. Cold ingredients can cause the butter to seize or the mixture to become lumpy.
- Don’t Overmix: While you want to ensure the ingredients are well combined, avoid overmixing the custard. Excessive air can lead to a less dense, airy texture, which isn’t traditional for chess pie.
- Cooling is Crucial: The pie sets significantly during the cooling and chilling phases. Resist the urge to cut into it too soon. A minimum of 4 hours in the refrigerator will yield the best, firmest slices and the most satisfying texture.
- Prevent Over-Browning: If you notice the pie crust browning too quickly during baking, especially around the edges, create a “pie shield” by tenting a piece of aluminum foil loosely over the top. This protects the crust from excessive heat without impeding the pie’s internal cooking.
- Embrace the Jiggle: That slight jiggle in the center is your friend! It indicates the pie is cooked but not overbaked, which would result in a dry or crumbly texture. The residual heat will continue to cook the custard as it cools.
- Utilize Leftover Egg Whites: Don’t let those extra egg whites go to waste! They freeze wonderfully and can be used in a variety of recipes, such as meringues, pavlovas, or even a frittata. My personal favorite is making delicate chocolate meringue cookies.
Serving Suggestions for Buttermilk Chess Pie
Buttermilk Chess Pie is a star on its own, its balanced sweetness and tang needing little adornment. However, a few simple additions can elevate the experience:
- Fresh Whipped Cream: A dollop of lightly sweetened homemade whipped cream is a classic pairing, adding a cloud-like contrast to the dense custard.
- Fresh Berries: A scattering of fresh raspberries, blueberries, or sliced strawberries can add a burst of fruity freshness and a vibrant color contrast.
- Coffee or Tea: Serve slices with a warm cup of coffee or a comforting tea, perfect for a cozy afternoon treat or after-dinner indulgence.
- A Scoop of Vanilla Ice Cream: For those who love a warm-and-cold combination, a scoop of premium vanilla bean ice cream melting slightly over a chilled slice is divine.
More Pie Recipes to Try!
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In conclusion, this Buttermilk Chess Pie offers a delightful departure from the usual holiday dessert fare, providing a sophisticated yet comforting treat. Its unique balance of sweetness and tang, combined with an irresistibly creamy texture, makes it a true Southern gem. Whether you’re a seasoned baker or new to pie making, this recipe is straightforward and yields impressive results. Give it a try, and you might just find your new favorite go-to dessert for any occasion!