This Homemade Buttermilk Chess Pie Recipe
User Reviews
5
This Homemade Buttermilk Chess Pie Recipe
Description
The pie crust is prepared by pulsing all-purpose flour, cold unsalted butter, bacon fat, sea salt, and sugar in a food processor while gradually adding ice-cold water until the dough forms a crumbly texture. Rolled out and fitted into a deep 9-inch pie pan with crimped edges, the crust is blind baked with parchment and dried beans to prevent shrinking and ensure a crisp base.
The filling blends eggs, sugar, cornmeal, flour, salt, melted butter, whole milk, distilled vinegar, and vanilla. Cornmeal adds subtle texture and absorbs moisture, while vinegar and buttermilk contribute a gentle tang that balances the sweetness. The pie bakes at 350°F for 100 to 120 minutes, with the crust edges covered by foil halfway to avoid overbrowning, until the center is firm.
After cooling, the pie is traditionally dusted with powdered sugar and garnished with fresh berries for added color and freshness. It can be served at breakfast, dessert, or alongside tea or coffee. The pie keeps covered refrigerated for up to five days and freezes well for up to three months, making it a practical make-ahead treat.
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ unsalted butter stick, cold
- ¼ cup bacon fat leftover, cold, rendered
- pinch of sea salt
- 1 tablespoon sugar
- water ice cold
For the Filling:
- 8 egg
- 3 cups sugar
- 1/3 cup cornmeal
- 2 tablespoons flour
- pinch salt sea salt
- 1 cup unsalted butter melted
- ½ cup milk whole
- 2 tablespoons distilled vinegar
- 1 tablespoon vanilla
- powdered sugar fresh, for garnish
- Berry fresh, for garnish
Instructions
- Preheat the oven to 400°.
- Pie Crust: add the flour, butter, bacon fat, salt, and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
- Transfer the dough to a clean surface dusted with flour, and roll the dough out with a pin until it is 1/8 thick.
- Form the dough to a deep 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
- Add a piece of parchment paper over the top of the pie crust, followed up with 1 pound of dried beans and bake for 10 minutes. Remove from the oven and cool completely. Turn the oven down to 350°.
- Filling: Add the eggs to a large bowl and lightly whisk. Add in remaining ingredients and whisk until combined.
- Pour the batter into a deep 9” pie pan and bake for 100 to 120 minutes or until firm in the center. After 30-35 minutes, cover the outside crust with foil so it does not burn up.
- Cool completely on a rack and serve with powdered sugar and fresh berries.
Notes
- This pie can be made up to two days in advance and stored covered in the refrigerator for up to five days.
- It freezes well, covered, for up to three months; thaw in the refrigerator for a full day before serving.
- Traditionally served with a dusting of powdered sugar, fresh berries add a nice visual and flavor contrast.
- Carefully monitor crust edges during baking and cover with foil after 30–35 minutes to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 102g | 34% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 233mg | 78% |
| Sodium | 284mg | 12% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 78g | 156% |
| Vitamin A | 970IU | 19% |
| Calcium | 52mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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