Southern Buttermilk Chess Pie with Golden Crust
A classic Southern pie featuring a smooth, custardy filling made from buttermilk, eggs, and sugar in a flaky homemade crust. This southern american-inspired desserts ready in about 95 minutes layers all-purpose flour (for crust), tablespoons cold water, teaspoon salt 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 410 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 (for crust)
- 6 tablespoons unsalted butter (cold, cubed)
- 3 tablespoons cold water
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 tablespoons cornmeal
- 1/4 cup unsalted butter (melted, for filling)
- 3 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Step 1: To make the crust, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a bowl. Cut in 6 tablespoons cold unsalted butter with a pastry cutter until the mixture resembles coarse crumbs.
- Step 2: Stir in 3 tablespoons cold water one at a time until the dough begins to come together. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
- Step 3: Preheat oven to 350°F. Roll out the chilled dough on a floured surface into a 12-inch circle and transfer it to a 9-inch pie plate. Trim and crimp edges.
- Step 4: For the filling, whisk together 1 1/2 cups granulated sugar, 2 tablespoons cornmeal, 1/4 cup melted unsalted butter, 3 large eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until smooth.
- Step 5: Pour the filling into the prepared crust and bake for 50-55 minutes until the top is golden and the center is set but slightly jiggly.
- Step 6: Cool the pie for at least 2 hours before slicing to allow the filling to fully set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southern Buttermilk Chess Pie with Golden Crust 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 Southern Buttermilk Chess Pie with Golden Crust?
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 Southern Buttermilk Chess Pie with Golden Crust?
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 Southern Buttermilk Chess Pie with Golden Crust 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 Southern Buttermilk Chess Pie with Golden Crust?
Southern 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.
