Buttermilk Chess Pie is a wonderfully creamy custard pie. It’s very much a Southern thing, but even us Northerners enjoy it.

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.  

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 if yours isn’t so bright yellow.

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Yield: 8 servings

Buttermilk Chess Pie

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Buttermilk Chess Pie is a wonderfully creamy custard pie. It's very much a Southern thing, but even us Northerners enjoy it.

Prep Time 15 minutes

Cook Time 55 minutes

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 400. 
2. Place pie crust in 9" pie plate. Place on a baking sheet and set aside. 
3. In mixer, combine flour and sugar. Add eggs, mix well. Add butter and buttermilk. Combine well. Add lemon juice, vanilla, nutmeg and salt. 
4. 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. 
5. Bake for 15 minutes at 400. Reduced heat to 350 and bake another 35 to 40 minutes or until light golden brown on top. 
6. Place on a cooling rack. Cool completely before serving.
7. Enjoy

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Jan Karon's Mitford Cookbook and Kitchen Reader
• 
  KitchenAid 6500 Series Candy Apple Red Stand Mixer with Glass Bowl, 6 qt.
• 
  Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 381Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 125mgSodium: 295mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 6g

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