Buttermilk Chess Pie

Quick facts

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups granulated sugar
• 2 tbsp cornmeal
• 1 tbsp all-purpose flour
• 1/4 tsp kosher salt
• 4 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 cup buttermilk
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Step-by-step method

1. Heat oven to 350°F and fit crust into a 9-inch pie plate. Crimp the edge.

2. Whisk sugar, cornmeal, flour and salt.

3. Whisk in eggs, then melted butter, buttermilk, lemon juice and vanilla until smooth.

4. Pour filling into crust and set pie on a rimmed baking sheet.

5. Bake 45–55 minutes until edges are set and center jiggles slightly.

6. Cool at least 1 hour before slicing so the custard finishes setting.

Tips for the best result

• Room-temperature ingredients blend more smoothly.
• Shield the crust edge with foil if it browns too fast.
• Do not overbake; a slight center wobble is ideal.

Storage and reheating

Refrigerate covered up to 4 days. Serve cool or at room temperature.

Approximate nutrition per serving

Approximately 430 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.