Buttermilk Chess Pie Recipe | 8 Simple Ingredients

Name: Buttermilk Chess Pie
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 9- inch unbaked pie shell (store-bought or homemade, chilled); 4 large eggs (room temperature for smoother filling); 2 tablespoons cornmeal (finely ground for classic texture); 1 tablespoon all-purpose flour (used to help the custard set); 1 teaspoon vanilla extract (pure vanilla recommended); 1/4 cup buttermilk (full-fat for richness); 1/3 cup butter (melted (slightly cooled before mixing)); 1/4 –1/2 teaspoon ground nutmeg (adjust to taste); 1 tablespoon lemon juice or vinegar (adds brightness and balance); 1 –1 1/2 cups granulated sugar (use less or more depending on sweetness preference)

This Buttermilk Chess Pie bakes up golden, custardy, and perfectly sweet with a gentle tang that reminds me of Sunday afternoons at Grandma's house. The filling is silky smooth, the top gets beautifully browned, and the whole thing comes together with ingredients you probably already have in your pantry. I first tasted this pie at a church potluck years ago, and I've been making it ever since because it's just so easy and reliably delicious.

Buttermilk Chess Pie Slice of buttermilk chess pie topped with whipped cream and served with raspberries and blueberries on a white plate.

If you're looking for more simple dessert recipes that feel like home, you might also love these Sugared Cranberries or this Brown Sugar Peach Cake or this Black and White Cookies- they all have that same cozy, unfussy charm.

Why You'll Love This Buttermilk Chess Pie

This old-fashioned buttermilk pie is a true pantry staple pie recipe. You don't need to run to the store for special ingredients, and you don't need any fancy equipment. The traditional chess pie recipe comes together in about 10 minutes of prep, and it bakes in under an hour. The filling sets into a smooth, custard-like texture that's rich but not too heavy. It's sweet, tangy, and has a hint of nutmeg and lemon that makes every bite interesting. Plus, it's the kind of Southern dessert pie that impresses people even though it's incredibly simple to make.

Jump to:

Why You'll Love This Buttermilk Chess Pie
Buttermilk Chess Pie Ingredients
How to Make Buttermilk Chess Pie
Smart Substitutions
Equipment For Buttermilk Chess Pie
Storage Your Buttermilk Chess Pie
Serving Suggestions
Expert Tips
What Makes Buttermilk Chess Pie Special
FAQ
Related
Pairing
Buttermilk Chess Pie

Buttermilk Chess Pie Ingredients

Here's everything for your homemade Buttermilk Chess Pie - simple, classic, and reliably delicious.

See Recipe Card Below This Post For Ingredient Quantities

Pie shell: A 9-inch unbaked pie crust forms the base. You can use store-bought or homemade.

Eggs: Four large eggs give the filling its custardy structure and bind everything together.

Cornmeal: Adds a slight texture and that authentic Southern chess pie character. Just two tablespoons makes a difference.

Flour: One tablespoon helps thicken the filling and keeps it from being too loose.

Vanilla: Brings warmth and depth to the custard.

Buttermilk: This is what makes it a buttermilk custard pie. It adds tang and keeps the filling from being too sweet.

Butter: Melted butter adds richness and a silky mouthfeel.

Nutmeg: Ground nutmeg gives a gentle spice note. You can use anywhere from ¼ to ½ teaspoon depending on how much you like it.

Lemon juice or vinegar: Brightens the flavor and adds a subtle zing that balances the sweetness.

Sugar: Granulated sugar sweetens the pie. The range is 1 to 1½ cups, so you can adjust based on your taste.

How to Make Buttermilk Chess Pie

This easy Buttermilk Chess Pie is straightforward and forgiving - perfect for beginner bakers.

Preheat oven: Set your oven to 325°F (160°C) so it's ready when you need it.

Prepare the crust: Line the bottom of your unbaked pie shell with parchment paper and fill it with dried beans or pie weights. This keeps the crust from puffing up while it bakes.

Par-bake the crust: Bake the crust for 5 to 6 minutes, then take it out and let it cool slightly. You want it just barely set, not browned.

Unbaked pie crust with crimped edges in a white ceramic pie dish on a marble surface.

Mix the filling: In a large mixing bowl, combine the eggs, cornmeal, flour, vanilla, buttermilk, melted butter, nutmeg, lemon juice (or vinegar), and sugar. Whisk everything until it's smooth and well blended.

Glass bowl filled with yellow pie batter, viewed from above on a light marble countertop.

Fill the pie: Pour the filling into your prepared pie crust, spreading it evenly.

Bake: Put the pie in the oven and bake at 325°F for 35 to 40 minutes. You'll know it's done when the top is thoroughly browned and a skewer inserted into the center comes out clean.

Unbaked buttermilk chess pie with smooth yellow filling in a fluted pie crust, top-down view.

Cool briefly: Remove the pie from the oven and let it rest for about 10 minutes.

Cool completely: For the best texture, let the pie cool completely - about 3 to 4 hours. This allows the chess pie filling to set properly. Serve with fresh berries and whipped cream if you like.

Smart Substitutions

No buttermilk? Mix ¼ cup regular milk with ½ teaspoon lemon juice or white vinegar and let it sit for 5 minutes.

Pie crust: If you don't have an unbaked shell, you can make a quick press-in crust with graham crackers or use a frozen one from the store.

Nutmeg: Swap it for cinnamon or leave it out entirely if you prefer a simpler flavor.

Sugar amount: Start with 1 cup if you like things less sweet, or go up to 1½ cups for a traditional sweet Southern pie.

Equipment For Buttermilk Chess Pie

You don't need much for this Buttermilk Chess Pie:

9-inch pie pan
Parchment paper
Dried beans or pie weights
Large mixing bowl
Whisk or spoon
Measuring cups and spoons
Oven

Storage Your Buttermilk Chess Pie

Room temperature: This Buttermilk Chess Pie is fine on the counter for up to 2 hours after baking, but after that, you'll want to refrigerate it.

Refrigerator: Cover the pie loosely with plastic wrap or foil and store it in the fridge for up to 4 days. The filling stays creamy and delicious.

Freezing: You can freeze slices wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge overnight before serving.

Serving Suggestions

This sweet Buttermilk Chess Pie is wonderful on its own, but here are a few cozy ideas:

With whipped cream: A dollop of fresh whipped cream on top adds a light, airy contrast to the rich custard.

Fresh berries: Sliced strawberries, blueberries, or raspberries bring a pop of color and a bright flavor.

Vanilla ice cream: Serve a warm slice with a scoop of vanilla ice cream melting on top.

Coffee or tea: This pie pairs beautifully with a hot cup of coffee or sweet tea for an afternoon treat.s.

Expert Tips

Don't skip the par-bake: Baking the crust for a few minutes before adding the filling helps prevent a soggy bottom.

Use room temperature eggs: They blend more easily and create a smoother filling.

Check for doneness: The center should look slightly jiggly but not liquid when you remove it from the oven. It will continue to set as it cools.

Cool completely: I know it's tempting to slice into it right away, but letting it cool for 3 to 4 hours gives you clean, beautiful slices.

Adjust the sugar: Southern pies tend to be sweet, but you can dial it back to suit your taste.

What Makes Buttermilk Chess Pie Special

Buttermilk chess pie is one of those classic Southern custard pies that's been passed down through generations. It's a vintage Southern pie that doesn't need fancy ingredients or complicated techniques. You just whisk everything together, pour it into a crust, and let the oven do the work. The cornmeal gives it a subtle texture, the buttermilk adds a light tang, and the result is a baked buttermilk pie that tastes both old-fashioned and timeless.

FAQ

What is the difference between a buttermilk pie and a chess pie?

They're very similar! A chess pie is a Southern custard pie that usually includes cornmeal and sometimes vinegar or lemon juice. A buttermilk pie specifically uses buttermilk, which gives it a tangy flavor. This recipe is a buttermilk chess pie, so it combines both traditions. Grandma always said they're like cousins - same family, slightly different personalities.

What does buttermilk chess pie taste like?

It tastes rich and custardy with a gentle sweetness balanced by a slight tang from the buttermilk. You'll notice hints of vanilla, butter, and a warm spice from the nutmeg. The lemon juice adds a subtle brightness. The texture is smooth and creamy, and the top gets beautifully caramelized. It's comforting and not too heavy.

Why is a chess pie called a chess pie?

Nobody knows for sure, but there are a few theories. Some people think it comes from the phrase "jes' pie" (just pie) said in a Southern accent. Others believe it was stored in a pie chest, which became "chess pie." Another idea is that it's named after the English cheese pie, which has a similar custard texture. Whatever the origin, it's a classic old-school Southern pie that's been around for generations.

What was Bill Clinton's favorite pie?

Bill Clinton was famously fond of chess pie, especially the version served at the Magnolia Grill in Arkansas. It's one of those Southern desserts that has a loyal following, and he wasn't shy about enjoying a slice (or two). If you're making this buttermilk chess pie recipe, you're in good company with a former president who appreciated a good homemade pie.

Looking for other recipes like this? Try these: