Best Buttermilk Chess Pie Recipes

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• 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.
• Bake in the preheated oven until filling is set, about 45 minutes.

BUTTERMILK CHESS PIE WITH GEORGIA PEACH TOPPING

Steps:

• For the buttermilk chess pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
• Line a 9 1/2-inch pie pan with the pie dough. Crimp the edges as desired.
• Combine the melted butter, eggs, granulated sugar, sorghum and all-purpose flour in a large mixing bowl. Whisk in the buttermilk, fresh lemon juice and vanilla extract. Pour the buttermilk mixture into the pie shell and gently place on top of the preheated baking sheet in the oven.
• Bake the pie until the custard is set and golden brown on the surface, 45 to 55 minutes. Allow it to cool completely.
• For the Georgia peach topping: Meanwhile, place the peaches, orange juice and sorghum in a saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Stir in the cornstarch and cook until a syrup has come together with the peaches, 3 minutes more. Sprinkle in the salt and set aside until ready to serve the pie.
• Serve slices of pie garnished with the peach topping, a dusting of confectioners' sugar, and some fresh mint.

LEMON BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine sugar, cornmeal, flour and salt.
• In another bowl, beat eggs thoroughly.
• Add sugar mixture; mix well.
• Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
• Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
• Remove pie to rack; cool completely.
• Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.

BUTTERMILK-LEMON CHESS PIE

Steps:

• For crust:
• Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
• Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
• Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
• For filling:
• Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

BLUEBERRY-BUTTERMILK CHESS PIE

Steps:

• Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
• Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
• Do Ahead
• Pie can be baked 1 day ahead. Store loosely covered at room temperature.

DEEP-DISH BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350ºF.
• Mix together buttermilk and eggs; set aside.
• Combine sugar, flour, cornmeal, and salt in a large bowl.
• Add buttermilk/egg mixture.
• Stir in vanilla and melted margarine.
• Pour into unbaked pie crust.
• Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
• Cool on wire rack for 1 hour.

BUTTERMILK COCONUT CHESS PIE

Steps:

• Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
• Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

DEEP DISH BUTTERMILK CHESS PIE

Steps:

• 1. Preheat oven to 350ºF. Mix together buttermilk and eggs; set aside.
• 2. Combine sugar, flour, cornmeal, and salt in a large bowl.
• 3. Add buttermilk/egg mixture.
• 4. Stir in vanilla and melted margarine.
• 5. Pour into unbaked pie crust.
• 6. Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle."
• 7. Cool on wire rack for 1 hour.

BUTTERMILK CHESS PIE

Steps:

• Combine first 6 ingredients, stirring until blended;pour into pastry shell.
• Bake at 350F for 45 minutes or until set. Cool on a wire rack.

ORANGE BUTTERMILK CHESS PIE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325'. Unroll pie crust and insert in 9-inch pan. In medium bowl, whisk together sugar, cornmeal, and salt. In another medium bowl, combine eggs and next 4 ingredients, stirring until well combined. Add egg mixture to dry ingredients, stirring until well combined. Stir in melted butter. Pour mixture into pie crust. Bake for 45 to 50 minutes until center is set. Let cool completely and garnish with orange slices - or refrigerate until ready to serve.