A Southern Classic with a Tangy Twist
There’s something timeless and comforting about a Buttermilk Chess Pie. This classic Southern dessert features a buttery, flaky crust filled with a rich, custardy, tangy-sweet filling. It’s incredibly easy to make, and its simple, old-fashioned charm makes it perfect for any occasion—from Sunday dinners to holiday feasts.
I love this recipe because it requires basic pantry ingredients yet delivers a creamy, velvety texture with a subtle tang from the buttermilk. Serve it warm or chilled, with a dusting of powdered sugar or a dollop of whipped cream for the ultimate treat!
Questions I Often Get Asked About This Recipe
Q: What is Chess Pie?
Chess Pie is a Southern custard pie made with eggs, sugar, butter, and a small amount of cornmeal or flour to give it a slight texture. The addition of buttermilk in this version adds a slight tang that balances the sweetness.
Q: Does this pie need to be refrigerated?
Yes! Because it contains eggs and dairy, it’s best to store it in the fridge once it has cooled. It will stay fresh for up to 5 days.
Q: Can I freeze Buttermilk Chess Pie?
Absolutely! Wrap the whole pie or slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Q: What type of buttermilk should I use?
Use full-fat buttermilk for the creamiest texture, but low-fat buttermilk works too. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.
Q: Why is there cornmeal in Chess Pie?
A little cornmeal (or flour) helps thicken the custard filling and gives the pie its signature slightly textured top.
What You Need to Make Buttermilk Chess Pie
For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling:
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup buttermilk
For Garnishing (Optional):
- Powdered sugar for dusting
- Whipped cream
- Fresh berries
How to Make Buttermilk Chess Pie
Step 1: Preheat & Prep the Crust
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish, crimping the edges as desired.
Step 2: Make the Filling
- In a large bowl, whisk together sugar, melted butter, and eggs until smooth.
- Add cornmeal, flour, salt, vanilla, and lemon juice, and mix until combined.
- Stir in buttermilk, whisking until smooth and creamy.
Step 3: Assemble & Bake
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the center is set but slightly wobbly. The top should be lightly golden.
- Let the pie cool completely before slicing.
Step 4: Serve & Enjoy!
- Dust with powdered sugar, or serve with whipped cream and berries for an extra treat!
Tips for the Best Buttermilk Chess Pie
✔ Use room-temperature ingredients – This helps create a smooth, lump-free filling.
✔ Don’t overbake – The pie will set as it cools, so a slight jiggle in the center is okay.
✔ Chill before slicing – For the cleanest slices, refrigerate the pie for at least 2 hours before serving.
✔ Want extra flavor? – Add a pinch of nutmeg or a dash of bourbon for a unique twist.
✔ Prevent a soggy crust – Brush the crust with egg white before baking to create a barrier against the custard filling.
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “This was the best Chess Pie I’ve ever made! The buttermilk gave it the perfect balance of sweetness and tang.”
🌟🌟🌟🌟 James K. – “Super easy and delicious! I added a little nutmeg for extra warmth, and it turned out great.”
🌟🌟🌟🌟🌟 Samantha W. – “A classic Southern dessert! I made this for Thanksgiving, and it was a hit with my family.”
🌟🌟🌟🌟 Lucas R. – “The texture was perfect, and it wasn’t too sweet. Will definitely make again!”
🌟🌟🌟🌟🌟 Jessica T. – “Rich, creamy, and so good! I served it with fresh raspberries, and it was amazing.”
Printable Recipe
Buttermilk Chess Pie
Ingredients
- For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- For the Filling:
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup buttermilk
- For Garnishing (Optional):
- Powdered sugar for dusting
- Whipped cream
- Fresh berries
Instructions
Step 1: Preheat & Prep the Crust
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish, crimping the edges as desired.
Step 2: Make the Filling
- In a large bowl, whisk together sugar, melted butter, and eggs until smooth.
- Add cornmeal, flour, salt, vanilla, and lemon juice, and mix until combined.
- Stir in buttermilk, whisking until smooth and creamy.
Step 3: Assemble & Bake
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the center is set but slightly wobbly. The top should be lightly golden.
- Let the pie cool completely before slicing.
Step 4: Serve & Enjoy!
- Dust with powdered sugar, or serve with whipped cream and berries for an extra treat!
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If You Enjoyed This Recipe, Please Share!
If you loved this Buttermilk Chess Pie, don’t keep it to yourself! Share it on social media, pin it on Pinterest, or send it to a friend who loves classic Southern desserts. Nothing beats sharing the joy of homemade treats! Tag me if you try it!
