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.
Chess pie always puzzled me because I lived in Georgia for years and hardly anyone ever talked about it. You hear so much about pecan pie, peach cobbler, and banana pudding across the South, but chess pie seemed almost non-existent. The first time I tasted buttermilk chess pie, I was surprised by its rich buttery filling and simple sweetness. From what I later learned, chess pie is definitely popular in parts of the South, especially Tennessee and Kentucky, so maybe my corner of Georgia was too focused on the Georgia Bulldogs and wasn’t big on chess pie.
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.
Chess pie is delicious because it delivers a uniquely rich, custardy sweetness that comes from the simplest pantry ingredients. The filling bakes into a silky, buttery layer with a lightly caramelized top, creating that signature contrast between creamy interior and delicate crackle on the surface. A hint of acid—often vinegar or lemon—keeps the sweetness balanced, giving the pie a clean finish instead of a heavy one. Paired with a flaky crust, every bite is warm, nostalgic, and deeply satisfying, which is why this humble Southern classic has stayed beloved for generations.
Chess pie is popular because it delivers big, comforting flavor from the simplest pantry ingredients, making it both approachable and deeply nostalgic. Its filling—made from sugar, butter, eggs, and a touch of flour or cornmeal—bakes into a rich, custardy center with a lightly caramelized top, giving it a texture and sweetness people instantly recognize. It’s a pie that feels homemade even to beginners, and its long history in Southern kitchens has cemented it as a reliable, crowd‑pleasing dessert that shows up at holidays, potlucks, and family gatherings year after year.
Making a chess pie is easy because the whole recipe relies on simple pantry ingredients and a straightforward mixing method. You start by whisking together sugar, melted butter, eggs, and a touch of flour or cornmeal. Once the filling is smooth, you pour it into an unbaked pie crust and bake until the top forms its signature golden, lightly crackled surface. Let it cool so the custard can set, and you’ve got a rich, silky, old‑fashioned pie with almost no effort.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch pie plate
- Wre cooling rack
- Wire whisk
- Large bowl
- Medium bowl
- Spatula or spoon
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Refrigerated pie crust
- Granulated sugar
- Buttermilk
- Light brown sugar
- Butter
- Yellow cornmeal
- Vanilla extract
- Nutmeg
- Large eggs
Classic 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 spatula or spoon
- 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.
