Buttermilk Chess Pie Recipe - Allrecipes.com
Buttermilk Chess Pie Recipe

Buttermilk Chess Pie

Recipe by  

"This simple buttermilk custard pie is an American classic."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
  3. Bake in the preheated oven for 45 minutes, or until filling is set.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2007

This is very similar to the buttermilk chess we make at my restaurant. The only difference is that we add 4 ounces of dessicated coconut inside the shell before pouring in the filling.

Most Helpful Critical Review
Jul 23, 2003

This is definitely a classic pie, but I just didn't fall in love with this one. (Mind you, my family loves this and would definitely kick me in the hiney for giving a mediocre review!) It had a good flavor and good texture, but I guess I miss the chocolate and peanut butter and marshmallows and all of that ooey, gooey stuff. Don't know if I'll make it again, but hope this doesn't discourage anyone from at least trying it. Thanks anyway Krystina.

Nov 21, 2006

I have several recipes for buttermilk pies. However, this one is going to the top of the list. Others turn out runny but this one cooked to a good consistency. I let it cook awhile longer than the recipe called for so that may be the reason why, but still it has a great taste and the texture is wonderful.

Jan 03, 2004

This pie is fantastic! I made it on Easter and my mom asked me to make another one for her birthday. I suggest using a deep dish pie crust because there's too much filling for a standard 9-inch shell. I saved the extra and baked an 8-inch pie a few days later. YUM!!!

Oct 12, 2003

absolutely awesome and easy as can be. I did find that I had to cook it about 10 minutes longer then the desired amount on the recipe card.

Jan 22, 2007

We all loved it and it stored so nicely in the fridge. Make sure the pie crust is deep-dish. Easy, quick and yummy!!!

May 25, 2007

ENTIRELY too sweet, but has a great texture! I'll make it again and 1/2 the sugar. Really easy. I let it bake around 1 1/2 hours also. I'll be making it again in 4 days :)

Feb 20, 2008

It was so easy to make, I agree with the other the prep time was 5 min not 30. Very sweet next time I would use less sugar.


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  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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