Baked Emporium-Inspired Buttermilk Chess Pie
A smooth, custard-like pie with a rich buttermilk tang and a tender flaky crust, inspired by classic Texas Emporium Pies. This american-inspired desserts ready in about 100 minutes layers all-purpose flour, (cold, cubed) unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (cold, cubed) unsalted butter
- 3 tbsp ice water
- 1 1/4 cups granulated sugar
- 2 tbsp cornmeal
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup (melted, for filling) unsalted butter
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Step 1: In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt. Cut in 1/2 cup cold unsalted butter cubes with a pastry blender until mixture resembles coarse crumbs. Gradually add 3 tbsp ice water, tossing with a fork until dough holds together when pressed. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Step 2: Preheat oven to 375°F. Roll chilled dough on a lightly floured surface into a 12-inch circle and fit into a 9-inch pie plate. Crimp edges and prick bottom with a fork. Chill for 15 minutes.
- Step 3: Line crust with parchment and fill with pie weights or dried beans. Bake crust for 15 minutes, then remove weights and parchment; bake 5 minutes more until lightly golden.
- Step 4: Meanwhile, whisk 1 1/4 cups granulated sugar, 2 tbsp cornmeal, 3 large eggs, 1/2 cup melted unsalted butter, 1/2 cup buttermilk, and 1 tsp vanilla extract in a bowl until smooth.
- Step 5: Pour filling into warm crust and bake for 35-40 minutes, or until center is set and edges are golden brown. Cool completely before serving to allow custard to firm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Emporium-Inspired Buttermilk Chess Pie take to make?
Total time is about 100 minutes (45 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Emporium-Inspired Buttermilk Chess Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Emporium-Inspired Buttermilk Chess Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Emporium-Inspired Buttermilk Chess Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Emporium-Inspired Buttermilk Chess Pie?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
