Buttermilk Chess Pie
Smooth and creamy Farmhouse Butter Buttermilk Chess Pie.
Ingredients
- 1 unbaked 9-inch pie crust
- ½ cup Farmhouse Butter, melted and slightly cooled
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- Optional: powdered sugar for serving
Instructions
- Preheat oven to 350°F.
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- In a large bowl, whisk together the sugar, flour, cornmeal and salt.
- Add the eggs and whisk until smooth.
- Stir in the melted Farmhouse Butter, buttermilk, vanilla and lemon juice until well combined.
- Pour the filling into the prepared pie crust.
- Bake for 45–55 minutes, or until the edges are set and the center has just a slight jiggle.
- Allow the pie to cool completely before slicing. Dust with powdered sugar, if desired.
- Serve it at room temperature or chilled for a simple Southern-style dessert that's buttery, creamy and hard to resist.