One-Hour Classic Southern Buttermilk Chess Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Southern buttermilk chess pie with a rich, tangy custard filling baked in a flaky homemade crust, ready in just one hour. This Southern-inspired recipe, ready in about 65 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 350 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.

Prep: 20 min Cook: 45 min Serves 8 Southern cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 1/4 cups all-purpose flour with 1/2 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces. Add 3 to 4 tablespoons ice water, 1 tablespoon at a time, and stir gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for 15 minutes.
  2. Step 2: Preheat oven to 375°F. Roll chilled dough on a floured surface into a 12-inch circle. Fit dough into a 9-inch pie plate, trimming edges and crimping decoratively.
  3. Step 3: In a medium bowl, whisk 1 1/2 cups sugar with 3 tablespoons cornmeal until combined. Whisk in 1/4 cup melted unsalted butter, 3 large eggs, 1/4 cup buttermilk, and 1 teaspoon vanilla extract until smooth and custard-like.
  4. Step 4: Pour filling into prepared crust and bake for 40-45 minutes until filling is set and golden on top. Cool on a wire rack before slicing and serving.

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