I was surprised to find 3 buttermilk chess pie recipes that didn’t actually include buttermilk. I’m not sure why because buttermilk is a lot healthier than most people seem to think. I had to read one recipe twice because it actually recommended substituting skim milk for the buttermilk. Huh? Buttermilk is nutrient-rich and low-fat as well as packed with protein, calcium, and probiotics that aid digestion, boost immunity, and support bone health. For those on a limited sodium diet I should point out that the only drawback to buttermilk is that it’s fairly high in sodium.
I love brown sugar and made this pie both with it and without it. The brown sugar adds a hint of molasses and blends perfectly into the overall sweetness of the rich, creamy custard filling. The recipe below is my version of five different buttermilk chess pie recipes that I tested. Adding the brown sugar and nutmeg really seemed to make the overall flavor really pop. If you’re not a fan of brown sugar then just use 1 1/2 cups of granulated sugar.
Buttermilk Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 medium bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 1 1/4 cups granulated sugar
- 2/3 cup buttermilk
- 1/2 cup light brown sugar
- 4 Tbsp butter melted
- 3 Tbsp yellow cornmeal
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 5 eggs large
Instructions
Prebake The Crust
- Instructions for prebaking the crust should be on the package. If not, bake at 400℉ for 10 minutes. Allow crust to cool to room temperature before filling the pie.
- Reduce oven temperature to 350℉.
Prepare The Filling
- In large bowl whisk together the sugars, cornmeal, and nutmeg.
- In medium bowl whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the liquid mixture over the dry ingredients and mix thoroughly.
- Pour or spoon the filling into the cooled pie crust.
Bake
- Bake on medium rack at 350℉ for 40-45 minutes or until the center of the pie is fully set.
- Keep an eye on the crust. Once it is dark enough you can prevent further browning by using a pie crust shield or by wrapping strips of aluminum foil over the crust.
- Pie is done when the center is not jiggly.
Cool
- Allow to sit on wire cooking rack for 2 hours or until cool.