Our Thanksgiving Dishes Series continues today. If you’ve missed any be sure to check them out.
When I lived at the ranch, we had a pie called buttermilk pie. It was one of my favorites. I failed to get that recipe before I left. It was one that didn’t get put in the ranch cookbook. So I searched high and low for a recipe like it and found nothing. Several years later I picked up a cookbook that went along with a book series I had read. Flipping through the cookbook, I found Buttermilk Chess Pie. It is the same pie! The book series I was reading was the Midford series with Father Tim and the cookbook is Midford Cookbook & Kitchen Reader all by Jan Karon. I highly recommend both the series and the cookbook.
Buttermilk Chess Pie
1 pie crust
1/2 cup butter, melted and cooled
1 1/4 cups sugar
3 Tbsp flour
4 eggs, lightly beaten
1 cup buttermilk
1 Tbsp fresh lemon juice
1 tsp vanilla extract
Dash ground nutmeg
Dash salt
Preheat oven to 400. Place pie crust in 9″ pie plate. Place on a baking sheet and set aside.
In mixer, combine flour and sugar. Add eggs, mix well. Add butter and buttermilk. Combine well. Add lemon juice, vanilla, nutmeg and salt.
Pull oven rack out as far as it will go. Place baking sheet with pie plate on rack.
Pour filling into pie crust. Gently push rack back into oven. Doing it this way will prevent you from having to carry a pie that will easily slosh across the room.
Bake for 15 minutes at 400. Reduced heat to 350 and bake another 35 to 40 minutes or until light golden brown on top. Place on a cooling rack. Cool completely before serving.
I used farm fresh eggs. They were on the small side. I had just read an article about egg size mattering. This recipe is one that it really matters. It calls for large eggs. Large eggs are approximately 57 grams or 3 1/4 Tbsp. Since my eggs were small, I weighed them to make sure I was getting about 228 grams of egg. It took 6 eggs. If you buy farm fresh eggs, be sure you are using the right amount of eggs for this recipe. Also this pie is far more yellow than when I make it with store bought eggs. Don’t be surprised when yours isn’t so bright yellow.
- 1 pie crust
- 1/2 cup butter melted and cooled
- 1 1/4 cups sugar
- 3 Tbsp flour
- 4 eggs lightly beaten
- 1 cup buttermilk
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- Dash ground nutmeg
- Dash salt
Preheat oven to 400.
Place pie crust in 9" pie plate. Place on a baking sheet and set aside.
In mixer, combine flour and sugar. Add eggs, mix well. Add butter and buttermilk. Combine well. Add lemon juice, vanilla, nutmeg and salt.
Pull oven rack out as far as it will go. Place baking sheet with pie plate on rack. Pour filling into pie crust. Carefully push rack back into oven.
Bake for 15 minutes at 400. Reduced heat to 350 and bake another 35 to 40 minutes or until light golden brown on top.
Place on a cooling rack. Cool completely before serving.
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