Buttermilk Chess Pie
This simple buttermilk custard pie is an American classic.
This simple buttermilk custard pie is an American classic.
This is definitely a classic pie, but I just didn't fall in love with this one. (Mind you, my family loves this and would definitely kick me in the hiney for giving a mediocre review!) It had a good flavor and good texture, but I guess I miss the chocolate and peanut butter and marshmallows and all of that ooey, gooey stuff. Don't know if I'll make it again, but hope this doesn't discourage anyone from at least trying it. Thanks anyway Krystina.Read More
This is very similar to the buttermilk chess we make at my restaurant. The only difference is that we add 4 ounces of dessicated coconut inside the shell before pouring in the filling.
I have several recipes for buttermilk pies. However, this one is going to the top of the list. Others turn out runny but this one cooked to a good consistency. I let it cook awhile longer than the recipe called for so that may be the reason why, but still it has a great taste and the texture is wonderful.
This pie is fantastic! I made it on Easter and my mom asked me to make another one for her birthday. I suggest using a deep dish pie crust because there's too much filling for a standard 9-inch shell. I saved the extra and baked an 8-inch pie a few days later. YUM!!!
absolutely awesome and easy as can be. I did find that I had to cook it about 10 minutes longer then the desired amount on the recipe card.
This is definitely a classic pie, but I just didn't fall in love with this one. (Mind you, my family loves this and would definitely kick me in the hiney for giving a mediocre review!) It had a good flavor and good texture, but I guess I miss the chocolate and peanut butter and marshmallows and all of that ooey, gooey stuff. Don't know if I'll make it again, but hope this doesn't discourage anyone from at least trying it. Thanks anyway Krystina.
We all loved it and it stored so nicely in the fridge. Make sure the pie crust is deep-dish. Easy, quick and yummy!!!
I just ate a warm piece of this pie less than 5 minutes ago. Yummy! I read the previous reviews and followed the most common suggestion- less sugar. I used 1 1/2 cups instead of two, and I added a tablespoon of white vinegar because it's called for in my other recipes. My baking time was 55 minutes. I think I could've gotten away with 50, but the other suggestions mentioned much longer cooking times. It just takes a little while to set. I covered the crust edge and removed it at 45 minutes. Next time, I'll gently lay a loose piece of foil over the whole pie to prevent over-browning. Whisk it well, and strain if you're afraid of getting those tiny little egg pieces. Great flavor and texture!
ENTIRELY too sweet, but has a great texture! I'll make it again and 1/2 the sugar. Really easy. I let it bake around 1 1/2 hours also. I'll be making it again in 4 days :)
It was so easy to make, I agree with the other the prep time was 5 min not 30. Very sweet next time I would use less sugar.
I love chess pie and this one is a winner! I did increase the cook time by 10-15 minutes.
This recipe was a split vote in our hallway. Some folks loved it and others...well could leave it. It is sooo very rich, but tastes wonderful. Another review suggested straining the mixture to improve the consistency. We added extra Vanilla, and baked it longer.
I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and sweetener in half: I use 1/4 butter, 1/2 C. sugar, and 1/2 C. Splenda. I also use heaping tablespoons of the flour. This recipe is perfect for a 9-inch Pyrex pie plate, and the cooking time is as stated (45 min.) in my oven. It's one of our favorites. UPDATE 12-29-11: I made the most outstanding topping for this recipe. I needed a filler for my pie, which rattled around in a 10-inch pie pan: Whip together 1 8-oz. tub marscarpone cheese; 1 cup whipping cream; a few T. sugar; and 1/2 tsp. vanilla. Spread this topping on the cooled Chess Pie and refrigerate. I happened to have those extra ingredients in the fridge to use up after Xmas, and this equates to one rich (and deliciously decadent) pie -- only to be consumed on special occasions. The way I make it, it's not too sweet at all. Cut back on all that butter and sugar!
Hi! I first want to say that this is the first pie I have ever baked! I am not a cook but after Thanksgiving I figured I would give it a try. I have eaten Chess Pie before and loved it. For my first time I was brave to alter the recipe but I did... I added a tablespoon of cornmeal and a teaspoon of white vinegar. Dont ask me why but it sounded good and luckly ended up being GREAT! My mom always added lemon juice to hers but I didnt really enjoy it that way. I cooked mine in a glass deep dish 9" pie dish. I did cook it for about 30 mins longer than suggested and let cool in oven. It was not soupy but set nicely and tasted wonderful. It browned and cracked perfectly on top. Be sure to put foil over the crust before you put it in or it will get too burnt. I remembered about 15 mins after I put it in and it was a hassle getting the foil on there since it was really liquidy and hot. All in all it was a great pie and super easy to make if I could do it. Plus an added bonus my home smells wonderful now!
Delicious old fashioned "comfort food". I followed the recipe EXACTLY as written and it turned out AWESOME!!!!! Reminds me of the pie my Aunt Bertha used to make for our family reunions in Cookville, TN!!! Thank you for sharing this WONDERFUL, old time recipe! Definitely a "must bake" pie for your family, too!!! YUM-a-licious!!!!
I used 3 Tablespoons of flour because I thought that's what I read. It is delicious and I made a second one and used 3T instead of 2T just because it was so good. 50 minutes at 350, turned the oven off and left it in the oven for another 10 minutes, took it out to cool. Cut it while it was still too hot to eat and it did not run. No clear liquid, zero liquid! This reminds me of pies my mother would bring home sometimes when I was a child. We called them custard pies. Doesn't matter what you call them they are fantastic. Thanks Kristina for a simple and most delicious recipe.
My family really enjoyed this pie. It is similar to the one I usually make, perhaps a little sweeter. The only thing I did different was use two regular pie shells and poke a few holes in the bottom of the pie shells with a fork and rubbed with a tsp of sugar and cornmeal,then baked for about 5 minutes in preheated oven before filling with liquid mixture. Helps the crust stay a little flakier.
Made too many changes to give this 5*. Only had three eggs, so increased the buttermilk to 1 cup. Added just 1-1/4 cups sugar and it was sweet enough for us, and also cut the amount of butter in half. Also cooked it a bit longer. Great texture, great flavor,... delicious!!
Heavenly! I'd forgotten how amazing this childhood classic is. It's like... Southern Creme Brulee!
Great Pie and easy to! After reading others I did add the coconut (2 oz) to pie shell and it was great. I also preheated to 450° and turned down to 350° when I put the pie in, I also left the pie in after 45 min. and turned the oven off to let the pie cool. It came out beautiful.
Sweet, creamy filling under a thin, crispy top over a perfect flaky crust, YUMMY! Even better cold. I have made it three times since thanksgiving for my family and have only had two pieces. Must be good...I used a 9" deep dish and baked until it was puffy and golden on top, a little longer than 45 min. The top flattened out after it cooled and it was YUMMY FOR THE TUMMY.
I have been eating chess pie all my life. My granny made this from a recipe in her head. Unfortunately she cant remember it anymore :( The first time I made this, I felt like it had way to much egg. I adjusted this time. I only did 4 eggs and I also strained the mixture. OMG it worked wonders on this pie. It is PERFECT.
WOW!! I have been looking for a good recipe for Chess Pie for a long time, and I struck gold finding this one!! My husband loves chess pie, but I had never even tasted one before. I tried a different recipe a couple of years back and it was a disaster. I gave up until I saw this recipe and decided to give it another try. I am sooooo glad that I did. The recipe made two 9-inch pies, and I did bake it a bit longer. It was delicious. My husband and his family LOVED it. I gave the extra pie to my very pregnant best friend and lets just say it didn't last very long. Everyone is begging for the recipe!!! Thank You so much!!
I fixed it exactly like the recipe, and it was delicious. You have to understand that chess pie is supposed to be very sweet, otherwise it would be called something else. Don't add anything or take away anything or cover it or change the recipe or cooking instructions. Enjoy it.
This recipe is like money! i have tried it twice! The first time it was a tad to sweet. After reading the reviews, I made some changes. I subbed 1 1/2 cups Brown Sugar, 4 eggs, 1 Tble Cornmeal, 2 teas vanilla, 1 teas cinnamon, 1/4 teas nutmeg. I baked crust for 7 minutes, then added mixture and baked for 1 hour and 30 minutes. WOW! This is a keeper and so so simple! Thanks for posting!
sorry but this pie wasnt very good not many ppl liked it .... i hope this comment dosent stop anyone from atleast trying
My mother and I have an slight craving for the chess pie at a this establishment called Furr's. This tasted almost exactly like it. THANK YOU!!
This is the best chess pie recipe I've EVER come across. I didn't make any alterations and it was DELICIOUS! I was able to fill 2 regular pie crusts with this recipe also.
This pie was very good. It was a hit with my family. It taste old fashion like pie use to taste when grandma made it. I followed the direction as stated. You get more filling than the recipe say. I ended up with a deep dish and regular pie.
This was simple and a huge hit. I made 10 pies and the reviews I got were all great. Many said it was the best pie they ever had. I did not change a thing, and this recipe made 2/ 9" pies. I made this for a fundraiser bake sale. I made a "test" pie, which was gobbled up. Thanks for the recipe~ it's a keeper.
This was good, but too eggy. Next time I won't used quite as many eggs. I also had to cook it about 15 minutes longer.
As with my other Chess pie recipe, I have to cook it for at least 30 more minutes to get the center to set. So, to keep my crust from burning, I make a tin foil tent to cover the whole pie. This seems to help with the setting of the center and my crisco crust always comes out right.
The pie was very delicious. My teenage daughter waited only 5 minutes after baking it to get a slice. I made a few changes to the recipeby using only 1 cup of sugar, 1/4 cup of melted butter, 3 eggs and added some nutmeg. The consistency was fine and it was not too sweet. This is a winner in my family.
Easy to make, but I agree you need a deep dish pie shell, I could only fit about 2/3 of the filling in the shell. The top was a little over cooked but that may just be the difference in my oven. Overall good taste. Never thought a chess pie would be so simple to make.
My Husband loooves this pie! I had never tried it and let me tell you it was like heaven! I'm making it for his birthday this Friday! I tried to cut the sugar and butter in half but it just wasn't the same!
I have been looking for a recipe like this for many years, ever since I had a buttermilk chess pie at a Mark's Feed Store restaurant. Unlike some of the other reviewers, I did not have too much filling - it was a perfect amount for a 9 inch pie. I did bake this pie about 10 minutes longer than recommended, though. This pie is very sweet, so unless you have a major sweet tooth (like me!), you won't like it.
Love the taste and texture. Next time will use deep dish crust and I also had to cook for 5 mins longer. Taste just like it did when I was a kid growing up.
I have never made anything similar to this, so I had to simply trust the recipe based on the positive reviews. A new friend expressed a desire for 'chess bars', so I settled on this recipe. I made it in a square dish (11"x7"?) and there was more than enough filling. I had to bake it longer because of the larger dish, but it turned out well. Southern husband says it's good....that's my rating system. ;-)
The best and easiest buttermilk pie I have ever made. I get lots of great feedback as well! The bake time does need to be increased by about 5 -10 minutes
This pie is delicious. Just like my great-grandma used to make, and that's a huge compliment! My son and I gobbled it up!
Great! Didn't make any changes.
I love this guilty treat! Just like Thanksgiving at home.
This was very good and so easy to make (prep time is less than 10 mins., not 30). Very sweet, I may cut back a little on the sugar next time. I baked as directed but it would not set up. I baked it for an additional 15 mins., then left in the oven for 5 or 10 mins. more with the oven off. It was still quite soft in the middle. It seemed to set up fairly well as it cooled but even after chilling all night, it was fairly runny when cutting. I would increase the heat to 375º and bake it closer to an hour next time. I made my own crust for a deep dish pie pan and it filled it up pretty well. A keeper.
this recipe is better than my mom's ever was. I've had more compliments on this pie than any other dessert.
I made this pie for Thanksgiving without changing a thing and the pie was gone before it ever cooled from the oven. I will use this recipe every time I make a buttermilk pie. Thanks Krystina!
I never fail to get a compliment when I make this pie. Wonderful recipe. I will make this to the day I die.
I do a lot of quantity cooking, for about 50-75 people. This recipe worked GREAT to multiply to feed hungry young men! I needed about 60-70 servings. I multiplied the recipe by six and bought twelve frozen pre-made pie crusts (not deep dish). Note that means each recipe fills two pie crusts. I pre-baked the pie crusts on huge cookie sheets (best if you line them with foil to simplify cleanup) for about 10 minutes, till the crust was solidified but not browned. In making the batter, I reduced the amount of sugar by one-third, following other reviewers. I poured the batter into the baked pie shells, then sprinkled about 2 ounces of coconut on top of each pie. I covered the whole cookie sheet with foil and baked till they were puffy and golden. Absolutely delicious and very easy, plus a pretty cheap way to feed a very yummy dessert to a crowd! By my estimate, those 72 servings (a sixth of a pie) cost a total of about $23 to make (including the pie shells and coconut), so that's about 32 cents a serving to make. Quite a bargain for something so rich and delicious! If you wanted to add to it, you COULD add whipped cream but this pie stands very well on its own!
Chess pie is my favorite of all and I always ask my aunt to make it for me but since I didn't go home this year I thought I'd try to make it myself. This is a delicious recipe! For those who thought this was to sweet, that's the way chess pie is supposed to be. It's a very sweet, rich pie.
This was my first time making a chess pie and everyone LOVED it. My mom, who doesn't even like chess pie, loved it. I will be making more for Thanksgiving!!
I added a tbsp of cornmeal, added a bit of cinnamon & nutmeg, & didn't use a pie crust. it came out great.
This is just like the buttermilk pie my mom used to make. It took me back to what I call the good-old days, a glass of cold sweet milk and a piece of buttermilk pie. I keep it in the fridge because I like it cold. Thanks for the recipe.
This is one of the best pies I have ever tasted. Try adding some coconut. yummmmmmmmm
I made this pie many years ago and lost the recipe. This is an awesome pie and I am so glad I found it again. It was delicious. My family loved it! I will make this pie again and again
Fabulous, just needs to cook for about an hour.
Easy to make, light fluffy and delicious!
This was my first attempt at a Buttermilk Pie. IT turned out really good. Love the taste. I used smaller crusts and got 2 pies out of it pretty easily.
wow. this is good. VERY sweet- i don't know if i was expecting it to be sooo sweet. might try to cut back on the sugar just little each time i make it & see what happens.
Loved it! Need to use a deep dish pie crust, though. And I baked it a little more than 45 min. Just kept an eye on it. It's my mother's favorite pie and she says it's one of the best she's ever had! Thanks!
I am giving this pie 4 stars because it contains too much sugar. I am as southern as it gets when it comes to taste and cooking but this was way too sweet. I will make this again but cutting the sugar in half.
Easy for a chess pie recipe. Not quite the southern classic I grew up with.
Excellent taste! Definitely should ut through a strainer to get smooth finsih.
So so so GOOD! I, along with my entire family, LOVED this pie. The only thing I did differently from the recipe was that I left it in the oven 15 minutes longer than the recipe said. At 45 minutes it was very runny, so I upped the temp to 375 and cooked it for 15 minutes longer. This was the BEST pie I've ever had!
I loved this pie but my husband said it was too "eggy". It certainly didn't stop him from eating it!
I took the advice of other people's reviews and tried 1 less egg and 1/2 cup less sugar. Also cooked for an additional 10 minutes. This pie had absolutely NO flavor. Tasted nothing like chess pie.
This was as good or better than the chess pies my mom makes, and my grandmother before her. Will definitely make again. Made as directed, I get enough filling for two deep dish pie crusts.
Wonderful recipe! Tastes so good my family fights over it. My husband wants me to make this pie every week! I turned down the temperature just a little bit and it takes about 1.5 hours to cook, but I will never complain.
I made it and they did come! Good pie yall!
Brought to potluck and coworkers said it was the best buttermilk chess pie they've had yet! Used mexican vanilla in recipe and cooked for 1hr 10 minutes for 1 full-regular pie crust. NOTE: You can get 2 pies out of this recipe using regular sized crust or 1 deep-dish pie.
im originally from atlanta ga., since then have moved to virginia. a relative from dalton, ga. made the pie for me and since i have been in virginia no one knows what a buttermilk pie is nor have they heard of it. i was relieved to find the recipe on the site. any way i made the pie and it was just as i remembered it when i was a little girl. thanks a bunch for posting the recipe and helping me rekindle my childhood. sincerely yours, georgiapeach3
This recipe has become one of my families favorites! It is quick to make with ingredients we normally have around the house. I also reduced the sugar to 1 1/2 cups and I doubled the amount of vanilla called for. I am going to try to modify the recipe next time I make it to make a chocolate chess pie. Thanks for the recipe!
Followed the ingredients exactly... It is a little too sweet but I love it!!! As for the directions... I added foil around the pie crust and baked for 55 minutes. The pie came out golden brown and perfect.
this tastes exactly like my mamaw's buttermilk pie, and she made the best! the recipe is very easy, although, I found I had to bake it about 15 minutes longer than it calls for. this pie is like crack. -alison f. in austin, tx
Very easy recipe. With very common ingridents. I am not much of a baker but you couldn't tell it with the ease of this pie. My husband took it to work and he had several e-mails stating it was very good.
This pie was delicious. Very sweet though, and I had to bake it for 1 1/2 hours. The oil from the butter rose to the top and I had to skim it off. Overall, it turned out great.
We really loved this pie. My mom & grandma used to make chess pie & it was made with brown sugar. I think I prefer this one. Thanks for a great recipe.
Very good. Right out of the oven i thought it was too sweet and buttery but once it cooled it was really good... still a tad too sweet but still good considering i couldn't stop nabbin' a piece!
This was pretty good, a little too rich, so I think I would cut the sugar. It didn't firm up like custard like I thought it would.
Chess pie is wonderful stuff. Anyone know if there's a difference if using cultured buttermilk (cultured skim milk) vs. old-fashioned buttermilk (cultured milk left after butter-making)?
I make this every year for Thanksgiving for my family, in memory of my grandmother, and it is always a HUGE hit! In fact, I got requests for the pie for Christmas presents! My only modification: Add 1 tsp of cinnamon to the mix before pouring it into the pie shells! Mmmmm!
I've made it twice this week! It was so easy and fast. Everyone from 3 to 80 loved it. I made it following the recipe exactly but I did cook it one hour. I served it with cut up strawberries and whipped cream. I will make it again and again. So easy!
Everyone LOVES this pie. Thanks for sharing!
Holy cow, this stuff is good. This is the recipe I will use from now on.
Yes, it's sweet. Chess pie is supposed to be sweet. ;) I made it exactly as the recipe was written & it turned out great! I didn't have any problems with butter oozing in the middle at all. I'm wondering if those who did, may have used margarine instead of real butter? Or maybe made a deep dish pie, which would have made the custard thicker? I did half the recipe, which was just enough to make one reg. 9 in. pie (not deep dish). And, of course... used my pie shell ring to keep the edges from burning. If you like chess pie, this is a keeper.
Not bad. It was my first time and like some of the other reviews I did make a slight change. I used 4 eggs instead of 5. It was a little loose in the middle by the end of the 45 min time, but I left it in the oven with the heat turned off and it helped. Once it set it was fine.
This pie is awesome. I made it for my brother and he went crazy over it. He ate the rest of it the next day.
This pie was so GOOD! Took the advise of other and baked about 55 minutes!
This was a very good recipe, and so quick and easy to make. The prep time was much less than 30 mins even when making my own crust and I cooked it a little longer until set (recipes ARE just guidelines after all). This is one of my go-to pies from now on.
Just like Grandma used to make! Followed recipe exactly. This is so simple and really a great tasting finish to a meal.
I made this for Thanksgiving. I wouldn't make it again. I felt the texture should have been silkier. It tasted ok, but it was kind of boring especially for a special occassion.
I bake this pie for 1 hour to 1.25 hours. There may be a little "moisture" (i.e. butter!) in the center of the pie when done. I just use a clean paper towel to absorb the extra moisture. I also wrap my pie edges with foil to prevent over browning. And I generally place the empty pie shell on the oven rack, and pour the pie mixture directly into the pie shell, and carefully slide the rack into place.
I'm getting ready to make the pie, I've been craving it for even now, but I have no all purpose flour will self rising flour work too, pls help. Thanks
The first time I made this pie it was PERFECT, the next two times the crust split while baking and butter pooled in the middle. I HAVE NO IDEA WHY. Does anyone have any advice?
too eggy this recipe was horrible.
I thought this was very yummy. I followed suggestions from others to cook it longer. I cooked for 1 hour 20 minutes (until the brown top cracked). I put foil over the pie after cooking for the first 45 minutes so the crust did not burn. It was sweet, but I didn't think it was TOO sweet. I did cut small pieces, which helped. I do think if you are worried about it being too sweet, then cutting back the sugar to just 1.5 Cups (as suggested by others) wouldn't be a bad idea.
I served this at our Father's Day BBQ. No one, even myself, had ever heard of a buttermilk pie, much less had tasted one. OMG! My son called it "sinfully good," and he was right. My husband has requested it for dessert tonight!
I would pull the butter out it did not mix in and just floated on top of the pie. Bake time took 15 minutes longer than in the instructions. The crust ended up darker because of the cook time.
This pie was wonderful and a hit with the family. It is easy to make and the prep time was closer to 5 minutes than 30. I made two for Christmas Dinner and had requests for more on New Year's Day. Clockwork
Came out perfect
I liked the fact that it was so quick to get into the oven.....however....It was forever before it was cooked in the middle. I also had a lot of butter bubbling up in the middle of the pie. I know it was overcooked in the end, but the flavor was terrific, so I'll try it again next week to figure out what went wrong.