Rustic 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 classic Southern dessert featuring a flaky pie crust filled with a rich, custardy buttermilk and sugar filling that bakes to a golden finish. This Southern-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 400 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: 45 min Cook: 60 min Serves 8 Southern cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1/2 cup cold cubed unsalted butter until mixture forms pea-sized crumbs. Gradually add 3 tbsp ice water until dough just comes together. Form dough into a disk, wrap in plastic, and chill for 30 minutes.
  2. Step 2: Roll chilled dough to fit a 9-inch pie plate. Transfer and trim edges, then flute as desired. Refrigerate while preparing filling.
  3. Step 3: In a large bowl, whisk together 1 1/4 cups granulated sugar, 2 tbsp cornmeal, and 3 large eggs until combined. Stir in 1/2 cup buttermilk and 1 tsp vanilla extract.
  4. Step 4: Pour filling into the prepared crust. Drizzle 2 tbsp melted unsalted butter evenly over the top.
  5. Step 5: Bake for 50-60 minutes until the filling is set and golden around edges but still slightly jiggly in the center.
  6. Step 6: Cool completely on a wire rack before slicing to allow the custard to firm up.

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