Buttermilk chess pie

By • November 1, 2013 • 2 Comments

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Author Notes: This is one of the first pies I made as a new bride. Looking through an issue of Southern Living magazine, my husband remarked that he always liked chess pie. He says nice things about this pie, so I've kept it in my tried and true file. I've cut the sugar by one-fourth, but it's still plenty sweet. I use whole milk buttermilk when I can find it.Lucy Mercer

Serves 8

  • 1 1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 5 large eggs, lightly beaten
  • 2/3 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 unbaked pie crust
  1. Heat oven to 350. Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until blended. Stir in melted butter and vanila and pour into unbaked pie crust.
  2. Bake at 350 for 45 minutes or until set. Cool on a wire rack at least an hour before serving. Store leftovers, well-wrapped in refrigerator.
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over 1 year ago Alice Gardner

My mother has made a version of this pie for Thanksgiving for the last 15 years. The only difference is that she adds about 1/2 cup of chopped pecans to the top, which I used to pick out back when I was young and didn't know any better. This truly is a superb pie!


over 1 year ago Lucy Mercer

The pecans sound like a wonderful addition. Thanks for the comment!