Southern Buttermilk Chess Pie Recipe
This Southern buttermilk chess pie has a pleasant tang from the buttermilk and lemon juice. The pie crust can be homemade or purchased.
- Serves: 8 persons
- 1(9-inch) pie crust
- 1 ½cups granulated sugar
- 1tablespoon cornmeal
- 3tablespoons all-purpose flour
- ¼teaspoon salt
- 4large eggs
- ¾cup full-fat buttermilk
- 4tablespoons melted butter
- 2teaspoons vanilla extract
- 2teaspoons lemon juice
- 1teaspoon finely grated lemon zest
Step 1Gather the ingredients.
Step 2Partially bake the pie crust. If using a packaged pie pastry or frozen pie shell, check the package directions for time and temperature. If you are using a homemade pie crust recipe or there are no instructions to follow, heat the oven to 450 F (230 C / Gas 8).
Step 3Line the pie shell with parchment paper or foil and fill about two-thirds full with pie weights and/or dried beans.
Step 4Bake for 12 minutes.
Step 5Reduce the oven temperature to 400 F (200 C / Gas 6), remove the pie crust from the oven, and carefully remove the pie weights and foil or paper.
Step 6Return to the oven for 3 minutes, or just until it begins to show some color. Remove the pie to a rack and reduce the oven temperature to 350 F (180 C / Gas 4).
Step 7In a bowl, combine the sugar, cornmeal, flour, and salt. Blend well.
Step 8In another bowl, whisk the eggs with the buttermilk, melted butter, vanilla, lemon juice, and lemon zest.
Step 9Add the dry ingredients to the wet ingredients and blend well.
Step 10Pour the filling into the par-baked crust.
Step 11Bake in the preheated oven for 20 minutes.
Step 12Reduce the heat to 325 F (165 C / Gas 3) and bake for about 25 minutes longer, or until the pie filling is set. It should be fairly firm in the center with little or no jiggle.
Step 13Remove to a rack to cool. Chill before serving.
Step 14Serve with freshly whipped cream or frozen thawed whipped topping. Sprinkle with shreds of lemon zest, if desired.