Buttermilk Chess Pie
- 1 uncooked pie shell
- ½ cup butter
- 2 cups sugar
- 3 rounded Tbsp. flour
- 3 eggs
- 1 tsp vanilla
- ¼ tsp almond extract
- 1 cup buttermilk
Preheat oven to 425°.
Prepare pie crust and set aside.
In mixer bowl, cream butter with sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg.
[A note here: don’t beat the eggs mercilessly — just mix ’em.
If they’re beaten too much, the proteins will break down and the pie won’t be stiff.]
Combine vanilla and almond extract with buttermilk and stir.
Add to sugar / egg mixture. Mix well.
Pour into prepared pie shell and dust the top with a little nutmeg.
Bake: 10 minutes at 425°.
Then: reduce heat to 350° and cook 35—40 minutes, until custard sets. It should be firm.
Original Recipe: Ora Calloway, as published in: “The Only Texas Cookbook”, Linda West Eckhardt, Texas Monthly Press, 1981.