Old-Fashioned Southern Buttermilk Chess Pie

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A classic Southern buttermilk chess pie with a golden, custardy filling and flaky homemade crust, perfect for a comforting dessert. This Southern American-inspired recipe, ready in about 105 minutes, layers all-purpose flour, 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
• 6 tbsp, cold, cubed unsalted butter
• 3 tbsp ice water
• 1 1/2 cups granulated sugar
• 2 tbsp cornmeal
• 3 large eggs
• 1/3 cup buttermilk
• 3 tbsp, melted unsalted butter
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/4 tsp salt

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Instructions

1. Step 1: To prepare the crust, combine 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 6 tbsp cold cubed unsalted butter in a large bowl. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Gradually add 3 tbsp ice water, mixing until dough forms a ball. Flatten into a disc, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat the oven to 350°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges.
3. Step 3: In a large bowl, whisk together 1 1/2 cups granulated sugar and 2 tbsp cornmeal. Add 3 large eggs, 1/3 cup buttermilk, 3 tbsp melted unsalted butter, 1 tsp vanilla extract, 1 tsp apple cider vinegar, and 1/4 tsp salt. Whisk until smooth and well combined.
4. Step 4: Pour the filling into the prepared crust and bake for 50-60 minutes until the top is golden and the filling is set but still slightly jiggly in the center. Cool completely on a wire rack before slicing and serving.