DEEP DISH BUTTERMILK CHESS PIE
Yum! This recipe bakes up the perfect deep dish chess pie. There's a sweet caramelized flavor with a light tanginess from the buttermilk. It browns perfectly when baking which makes for a lovely presentation. If you're looking for a delicious traditional Southern chess pie, give this one a try. Beautiful enough for a holiday...
Provided by Rose Daly
Categories Pies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350ºF. Mix together buttermilk and eggs; set aside.
- 2. Combine sugar, flour, cornmeal, and salt in a large bowl.
- 3. Add buttermilk/egg mixture.
- 4. Stir in vanilla and melted margarine.
- 5. Pour into unbaked pie crust.
- 6. Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle."
- 7. Cool on wire rack for 1 hour.
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Zana Artsu
[email protected]This deep-dish buttermilk chess pie was a disappointment. The crust was dry and crumbly, and the filling was bland and flavorless. I would not recommend this recipe.
Wandile Bonga
[email protected]I've been making this deep-dish buttermilk chess pie for years, and it's always a hit. The recipe is simple to follow, and the pie always turns out perfectly. The crust is flaky and buttery, and the filling is creamy and rich. I love that it's not to
Josh Angans
[email protected]This deep-dish buttermilk chess pie was a delicious and easy-to-make dessert. The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe to anyone looking for a classic Southern dessert.
Young JA
[email protected]Overall, I thought this deep-dish buttermilk chess pie was a good recipe. The crust was flaky and the filling was creamy and flavorful. However, I would recommend using less sugar next time. It was a bit too sweet for my taste.
mishmedley tv
[email protected]I had some trouble with the crust of this deep-dish buttermilk chess pie. It was a little too crumbly and didn't hold together well. However, the filling was delicious and creamy. I would try this recipe again with a different crust recipe.
Ayan. Khan
[email protected]This deep-dish buttermilk chess pie was a bit too sweet for my taste, but other than that, it was a good pie. The crust was flaky and the filling was creamy. I would recommend using less sugar next time.
Leon Parker
[email protected]I was a little skeptical about this deep-dish buttermilk chess pie, but I'm so glad I tried it. The filling was creamy and flavorful, and the crust was flaky and buttery. It was the perfect balance of sweet and tangy. I'll definitely be making this p
MOHAMED SALIM
[email protected]This deep-dish buttermilk chess pie is the perfect comfort food. The creamy, custard-like filling is so rich and flavorful, and the flaky crust is the perfect finishing touch. I love that it's relatively easy to make, too. I'll definitely be making t
Ben Bongei
[email protected]I followed the recipe exactly, and my deep-dish buttermilk chess pie turned out perfectly. The crust was flaky and golden brown, and the filling was creamy and delicious. I served it with a dollop of whipped cream, and it was a hit with my family.
Shawn Fowler
[email protected]This deep-dish buttermilk chess pie exceeded my expectations! The chess filling was so creamy and flavorful, and the crust was perfectly flaky and buttery. I loved the hint of tanginess from the buttermilk. This is definitely a keeper recipe.
Gage Lyons
[email protected]I decided to try out this deep-dish buttermilk chess pie recipe last weekend, and it turned out wonderfully! The pie had a beautiful golden brown crust and a creamy, smooth filling. The flavor was perfectly balanced, with just the right amount of swe
Samantha Garaurerr
[email protected]I've made this deep-dish buttermilk chess pie countless times, and it's always a hit with my family and friends. The recipe is easy to follow, and the results are consistently delicious. The pie has a creamy, rich filling and a flaky, buttery crust.
Hafiz Ijazinfo
[email protected]This deep-dish buttermilk chess pie was a delight! The creamy, custard-like filling had a perfect balance of sweetness and tang, while the buttery crust was flaky and golden brown. I added a sprinkle of nutmeg to the filling for an extra touch of fla