Buttermilk Chess Pie
The ultimate comfort food, Buttermilk Chess Pie is creamy, rich, and easy to make. With a buttery crust and a hint of lemon, it's the perfect dessert for any occasion. Indulge in this delightful pie tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Grater
- Baking Sheet
Ingredients
- 1 10-inch pie crust Pie Crust
- 3 cups Granulated Sugar
- 1/2 cup All-Purpose Flour
- 1 teaspoon Kosher Salt
- 6 large eggs Large Eggs
- 1 1/2 cups Full-Fat Buttermilk
- 1/2 teaspoon Finely Grated Lemon Zest
- 1 tablespoon Lemon Juice
- 1/2 cup Unsalted Butter
- seeds from 1/2 Vanilla Bean
- Freshly Whipped Cream for topping
- Sugared Cranberries for garnish (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). This ensures that the pie bakes evenly, creating that perfect golden crust.
- Prepare your pie crust. Whether you use store-bought or homemade, gently press it into a deep 10-inch pie pan or a standard 9-inch pie pan. If you’d like a flakier bottom crust, par-baking is an excellent option. Bake the crust for 10 to 15 minutes, then let it cool completely before filling to prevent a soggy bottom.
- In a mixing bowl, whisk together sugar, flour, and salt. This step is crucial, as it evenly distributes the dry ingredients, ensuring the filling has a consistent sweetness.
- In a separate large bowl, whisk together the eggs until they’re light and frothy. This aerates the eggs, which will create a lighter texture in your finished pie.
- Add the dry ingredients to the bowl of whisked eggs, along with the buttermilk, lemon zest, and lemon juice. Use a whisk to blend everything until just combined, creating a smooth mixture.
- Finally, whisk in the melted butter until evenly incorporated. This step adds richness and flavor to the filling.
- Pour the filling into your prepared pie crust, ensuring it's evenly distributed. Take care to avoid overfilling, as the pie will rise during baking.
- Transfer the pie to the preheated oven. Bake for 30 minutes if using a 10-inch pan or 20 minutes for a standard 9-inch pan. You’ll want the filling to set but still be slightly jiggly in the center.
- Reduce the oven temperature to 325 degrees F (160 degrees C) and bake for an additional 15 to 25 minutes. Keep an eye on it; the edges should be firm while the center remains a little wobbly.
- Once done, remove the pie from the oven and place it on a wire rack to cool completely. Allow at least 2 hours for it to set perfectly. Serve immediately, or refrigerate until ready to enjoy, topped with freshly whipped cream and optional sugared cranberries.
Notes
- Tip 1: Keep any uneaten pie covered in the refrigerator. It’ll stay fresh for up to five days, but I doubt it will last that long!
- Tip 2: Yes, you can freeze the baked pie! Just wrap it tightly in plastic wrap and aluminum foil. Thaw it overnight in the fridge before serving.
- Tip 3: Try adding different citrus zests like orange or grapefruit for a refreshing twist. You can also explore adding spices like cinnamon.
- Tip 4: A generous dollop of freshly whipped cream is a classic pairing that adds a light and airy texture.
- Tip 5: Get creative with toppings! Consider using toasted coconut, fresh berries, or even a sprinkle of nuts for added texture.