Buttermilk Chess Pie

I didn’t change anything. It is like eating a Gooey Cake. You don’t even need a crust. I doubt if it too healthy but we all need something sweet once in a while

So simple and without cornmeal!!!

Followed the recipe except I had to bake 15 more minutes. The family loved it! The sugar toasts on on top of the pie and is wonderful. Thank you for sharing this easy recipe!

I had to cook an extra 20 mins because it did not stiffen in middle. But it turned out freaking delicious!!! 10/10 best I ever made. Thank you for this recipe!

I’ve tried 4 Buttermilk pie recipes and this is my favorite. The only changes were the addition of 1/4 teaspoon fresh ground nutmeg to the custard. I start the pie on the lowest rack level for about 20 min. to help the crust brown on the bottom and then turn it and move it to the middle for the rest of the cooking time. I put the pie in the oven about 2/3 of the way full and finish adding the custard. I have started whisking the eggs and buttermilk and warming them in the microwave a bit before adding it to the sugar. This allows the butter to incorporate much easier.

The recipe was simple and easy to follow. It’s still baking so I don’t have a pic just yet.

My family loved it but a little too sweet for me. Easy recipe- going to add toasted coconut to bottom next time.

A little too sweet for me.

I made this as written and it was excellent. I did bake it until the middle was firm which was 15 minutes extra.

Perfection. So creamy and fluffy. I live at a higher altitude (6500 ft) and added a little extra flour by rounding the tablespoons. My mom has decided to start using this recipe after tasting how mine came out, subverting her recipe of 40+ years.

Love it, didn’t make any changes

Doubled it, but was a little too moist (my fault in the doubling). I would add a little more buttermilk, as I like a stronger taste of it.

Loved it. Have made it several times now. Only one that tastes like grandmas.

Utterly delicious! I had one piece and my sons snarfed up the rest!

I would pull the butter out it did not mix in and just floated on top of the pie. Bake time took 15 minutes longer than in the instructions. The crust ended up darker because of the cook time.

don’t forget to sprinkle a bit of cornmeal on top for nutty texture, I do cut the sugar to 1 1/2 c.

made it for my (almost) 86 year old dad. He’s from Tennessee and has been talking about chess pie for over a year now. today, I made it for him. We live in western NY and I had never had it. I brought it to him and he was so excited he ate a piece right away and then talked about the restaurant in his hometown down in Clarksville that he used to sit and eat the chess pie. I know he’s my dad, but he said this was the best chess pie he’s ever had. too sweet for me…I’d have used 1 1/2 cups sugar, but his taste buds aren’t so good, and he loved that he could taste it. Thank you so much for this recipe and for making an old man happy!

Used 1.5 c sugar as recommended by other reviewers.

I’m getting ready to make the pie, I’ve been craving it for even now, but I have no all purpose flour will self rising flour work too, pls help. Thanks

I altered this slightly. I used: 3 cups sugar 3 Tbls ap flour 6 eggs 1 cups buttermilk 3/4 cup melted butter 1 1/2 tsp vanilla extract 1 tsp nutmeg 2-9 inch frozen deep pie crusts. I divided the mixture evenly between the 2 pie crusts and didn’t have any boil over, and as you can see in my picture it fills both pie crusts to the top. Top it with fresh strawberries, sliced, and whipped cream.

Loved it. I used deep dish pie pan and cooked for a hour instead of 45 minutes. I loved this recipe better than the egg custard pie. I added a extra egg, extra tablespoon of flour and extra 1/3 cup of buttermilk. That allowed me to make 3 deep dish pies