Baked Emporium-Style Buttermilk Chess Pie
A rich, custardy buttermilk chess pie with a flaky golden crust and a touch of vanilla, inspired by Fort Worth’s Emporium Pies. This american-inspired desserts ready in about 95 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 1/2 cups granulated sugar
- 2 tbsp cornmeal
- 4 tbsp (melted) unsalted butter
- 3 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. To make the crust, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a bowl. Cut in 1/2 cup cold, cubed unsalted butter with a pastry cutter until mixture resembles coarse crumbs. Gradually add 3 tbsp ice water, stirring until dough just comes together. Form into a disk, wrap in plastic, chill for 30 minutes.
- Step 2: Roll chilled dough on a lightly floured surface to 12-inch circle and fit into a 9-inch pie plate. Trim edges, flute if desired. Chill while making filling.
- Step 3: In a large bowl, whisk together 1 1/2 cups granulated sugar and 2 tbsp cornmeal. Stir in 4 tbsp melted unsalted butter, then beat in 3 large eggs one at a time until smooth.
- Step 4: Add 1/2 cup buttermilk and 1 tsp vanilla extract to the egg mixture and whisk until combined.
- Step 5: Pour filling into prepared crust. Bake for 50-55 minutes until top is golden and filling is set but still slightly jiggly in the center.
- Step 6: Remove from oven and cool completely on a wire rack before slicing. Serve at room temperature or chilled.
Equipment for this recipe
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Frequently asked questions
How long does Baked Emporium-Style Buttermilk Chess Pie take to make?
Total time is about 95 minutes (40 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-Style 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-Style 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-Style 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-Style 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.
