Buttermilk Chess Pie
This buttermilk chess pie is declared “the easiest pie to prepare in this chapter” in the America’s Test Kitchen Family Cookbook. And it truly is simple. It’s also quite delicious, creamy, smooth, rich and downright heavenly.
After making this strawberry rhubarb pie and finishing off the last of it recently I was seriously craving more pie. I’ve typically reserved pie for the holiday baking season, making cobblers more often in the summer. But that’s just silly. Pie can easily be a year round food and should be embraced as much now, when the weather is warm, as when it’s chilly out. While some pies are better for cool weather and some for warmer days, this one can be enjoyed any time of year. Pairing it with some fresh seasonal berries during the coming months will make it a great summer dessert.
You can serve this custard pie warm, room temperature, or chilled. The flavors shine through best when it’s warm or room temp, though.
The crust in this pie, as with most if not all pie, is important and can really make the dessert special. If you use a store bought crust the dessert will be fine, but if you have the time to make your own it will be extra delicious. I’ve used this all butter pie crust recipe from Smitten Kitchen the last couple of times I’ve made pie and I really like it. The recipe makes enough for 2 crusts, so just stash one away for another time.
The ingredient list is simple and straightforward, you probably have everything in your kitchen right this very moment. Once you make the crust all you have to do is whisk everything else together, pour it into the pie crust and bake. So, what are you waiting for?!
Buttermilk Chess Pie
From America’s Test Kitchen Family Cookbook
- 1 pie crust, fit into a pie plate, chilled and unbaked
- 3/4 cup buttermilk
- 6 tablespoons butter, melted and cooled
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs + 2 egg yolks
- 1 tablespoon fine-ground cornmeal
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Berries for garnish
- Whipped cream for garnish
- Prepare pie crust by fitting it into a pie plate and placing the plate in the refrigerator for at least 30 minutes.
- Place a rimmed baking sheet into the oven and preheat to 375°F.
- Whisk all of the ingredients together and pour into pie shell.
- Place onto heated cookie sheet and bake for 40-45 minutes. Top of the pie should be golden brown and center should be just set.
- Let cool on a wire rack until just warm or all the way to room temp.
- Garnish with fresh berries and/or whipped cream.