Recipe: Buttermilk Chess Pie

Buttermilk Chess Pie
Buttermilk Chess Pie

Buttermilk Chess Pie

  • Servings: 6-8
  • Difficulty: easy
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  • 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
  • nutmeg


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.

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