Buttermilk chess pie

November 1, 2013

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
In This Recipe


  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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Reviews (3) Questions (0)

3 Reviews

Katherine December 4, 2017
Hi! I just made this recipe— it’s the first time I’m making a chess pie. After baking, it was nice and poofy except right in the center where there was a little pool of butter. I poured some of it off.... but I was curious if this is normal? Thank you!
Alice G. November 1, 2013
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!
Author Comment
Lucy M. November 1, 2013
The pecans sound like a wonderful addition. Thanks for the comment!