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Buttermilk Chess Pie

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A sweet and tangy custard pie with lemon curd and whipped cream

Ingredients

Scale
  • 1 Par-Baked Pie Crust
  • 4 large egg yolks
  • 1/2 cup unsalted butter, melted and cooled to room temperature
  • 1–1/2 cups sugar
  • 1 tsp vanilla extract
  • 1/3 cup buttermilk
  • 1 TBL white wine vinegar
  • 1 TBL all-purpose flour
  • 1–1/2 TBL finely ground cornmeal
  • Pinch of salt

Instructions

  1. Pre-heat the oven to 375 and while the pie crust is cooling, whisk together the egg yolks, melted butter, sugar, vanilla extract, milk, and white vinegar in a large bowl until well combined
  2. Add the flour, cornmeal, and salt to the batter and stir until smooth and well combined.
  3. Pour the batter into the par-baked pie shell, and place on the baking sheet in the oven
  4. Bake the chess pie until the filling is golden brown and completely set, about 50 minutes until fully cooked and the center does not jiggle
  5. Remove the pie from the oven and cool it on a wire rack for 1 hour before slicing and serving
  6. Garnish with lemon curd and whipped cream

Find it online: https://www.cooksavorcelebrate.com/buttermilk-chess-pie/