Buttermilk Chess Pie

So I got a ton of requests for the perfect chess pie. I didn't have time to make a video for this recipe, but I still wanted to share it, since it is so good and so simple. 


Buttermilk Chess Pie

  • 1 round pie dough
  • 5 eggs
  • 1 1/2 cups sugar
  • 1 cup buttermilk 
  • 1 stick unsalted butter, melted 
  • 2 Tbs. flour
  • 2 Tbs, cornmeal
  • 1 tsp. lemon zest
  • 1/2 tsp. salt 
  • 2 tsp. vanilla extract 

When ready to make the chess pie roll out the round of dough into into a 12" circle, about 1/8" thick. Using your rolling pin, carefully transfer dough to pie dish. Place the pie dish with the rolled out dough in the refrigerator for at least an hour. 

Pre-heat oven to 350° F.  

Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes. Carefully remove pie weights and cook for another 5 minutes or until golden brown.  Let crust cool to room temperature. 

In a large bowl combine the eggs, sugar, buttermilk, butter, flour, cornmeal, lemon zest, salt and vanilla extract. Mix well to combine. 

Pour chess pie mixture into the blind baked pie crust. Bake pie for about 1 hour, tenting the crust as needed so it doesn't burn, or until the top of the pie is golden brown. Let cool to room temperature before serving. 

Makes 8 to 10 servings