Buttermilk Chess Pie

Buttermilk Chess Pie

124

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

1 h 20 m servings 470 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

124
  1. 148 Ratings

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Most helpful positive review

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

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 ...

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.

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 tha...

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-in...

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.

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

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 ...

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 :)

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.

I love chess pie and this one is a winner! I did increase the cook time by 10-15 minutes.