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Buttermilk Chess Pie

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Buttermilk Chess Pie is a classic Southern dessert with a rich, custard-like filling made from butter, sugar, eggs, and tangy buttermilk with hints of lemon and vanilla, baked in a flaky pie crust until golden with a lightly crisp top.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 6–8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Halal

Ingredients

  • ½ cup (113 g) unsalted butter
  • 1 vanilla bean
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 3 cups (600 g) granulated sugar
  • ½ cup (64 g) all-purpose flour
  • 1 teaspoon coarse kosher salt
  • 6 large eggs
  • 1½ cups (360 ml) whole cultured buttermilk
  • 1 deep-dish 9-inch pie crust (frozen or homemade)

Instructions

  1. Preheat the oven to 450°F (232°C) with a rack positioned in the center.
  2. In a small saucepan over low heat, melt the butter. Slice the vanilla bean lengthwise and scrape the seeds into the melted butter. Add the scraped pod and whisk to combine. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers to release the citrus oils.
  4. Add the flour and kosher salt to the sugar mixture and whisk until evenly combined.
  5. In another bowl, whisk the eggs and buttermilk together for about 1 minute until blended.
  6. Gradually add the dry ingredients into the egg and buttermilk mixture and whisk gently for 1–2 minutes until smooth.
  7. Remove and discard the vanilla bean pod from the butter mixture. Slowly pour the melted butter into the batter while whisking continuously.
  8. Add the lemon juice and whisk briefly to combine.
  9. Place the frozen pie crust in its pan on a baking sheet. Pour the filling into the crust, stopping just below the crimped edge.
  10. Transfer the pie to the oven and immediately reduce the oven temperature to 350°F (175°C).
  11. Bake for 35 minutes, then reduce the temperature to 325°F (163°C) and bake for another 45–50 minutes until the top is golden brown and the center is set but slightly jiggly.
  12. Remove from the oven and allow the pie to cool at room temperature for at least 3 hours so the filling sets.
  13. Serve at room temperature or chilled.

Notes

  • Allow the pie to cool completely so the custard filling fully sets.
  • Whole buttermilk provides the best flavor and creamy texture.
  • Vanilla extract (1 tablespoon) can replace the vanilla bean if desired.
  • A slight jiggle in the center after baking is normal and will firm as the pie cools.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • The pie can be frozen for up to 2 months if wrapped tightly.

Nutrition

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