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.
DEEP-DISH BUTTERMILK CHESS PIE
This is just an old-fashioned chess pie. Best of all, you can't taste the buttermilk, and it's "so rich" :). Time for cooling pie is not included. Submitted on May 23, 2006.
Provided by Chef shapeweaver
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Mix together buttermilk and eggs; set aside.
- Combine sugar, flour, cornmeal, and salt in a large bowl.
- Add buttermilk/egg mixture.
- Stir in vanilla and melted margarine.
- Pour into unbaked pie crust.
- Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
- Cool on wire rack for 1 hour.
Nutrition Facts : Calories 427.9, Fat 20, SaturatedFat 4.7, Cholesterol 133, Sodium 374.1, Carbohydrate 57.3, Fiber 0.5, Sugar 45.7, Protein 5.9
BUTTERMILK CHESS PIE
This simple buttermilk custard pie is an American classic.
Provided by Krystina
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
- Bake in the preheated oven until filling is set, about 45 minutes.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 63 g, Cholesterol 147.6 mg, Fat 22.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 263.9 mg, Sugar 51.3 g
BUTTERMILK-LEMON CHESS PIE
Provided by John Currence
Categories Dessert Bake Thanksgiving Lemon Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For crust:
- Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
- Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
- Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
- For filling:
- Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
BUTTERMILK CHESS PIE
Make and share this Buttermilk Chess Pie recipe from Food.com.
Provided by KittyKitty
Categories Pie
Time 50m
Yield 1 9-inch pie
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients, stirring until blended;pour into pastry shell.
- Bake at 350F for 45 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 3810, Fat 180.8, SaturatedFat 82.5, Cholesterol 1308.1, Sodium 2151.6, Carbohydrate 507.2, Fiber 3.5, Sugar 410.3, Protein 50.9
OLD-FASHIONED CHESS PIE
This recipe dates back many years and has certainly stood the test of time. It's very rich, so small servings might be in order.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.
Nutrition Facts : Calories 710 calories, Fat 36g fat (19g saturated fat), Cholesterol 226mg cholesterol, Sodium 365mg sodium, Carbohydrate 96g carbohydrate (79g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON BUTTERMILK CHESS PIE
This recipe comes from Scott Peacock, chef at the Horseradish Grill in Atlanta, Georgia. I was browsing through my books and found this in "Official Guide to Atlanta and the Olympic Summer Games."
Provided by Blue Peacock
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine sugar, cornmeal, flour and salt.
- In another bowl, beat eggs thoroughly.
- Add sugar mixture; mix well.
- Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
- Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
- Remove pie to rack; cool completely.
- Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.
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