Ages ago I posed the question: what even is a chess pie? My astute & quick-witted buddy Karen came to the rescue & immediately sent me over a recipe for this southern delicacy. This week I finally got around to making one, & while I'm disappointed that the pie has in no way given me any chess-playing advantages, it's pretty yummy. This chess pie has all of the goodness of a custard, paired with the richness you'd expect from a Paula Dean recipe. It reminds me of a pecan pie, sans pecans, & it is so good.
I topped off this pie with some slightly sweetened whipped cream, shredded coconut, & duh, coffee.
| Buttermilk Chess Pie |
- 2 cups sugar
- 2 tablespoons all-purpose flour
- 5 eggs
- 2/3 cups buttermilk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 9" pie crust, unbaked
- Preheat oven to 350º F.
- In a bowl, combine the sugar & flour.
- Beat in eggs & buttermilk until completely blended.
- Stir in melted butter & vanilla extract.
- Pour mixture into unbaked pie crust.
- Bake for 45-50 minutes or until set. Pie is done when a knife can be inserted & removed cleanly, or when it jiggles slightly in the middle.
Yumm-o, you guys. Also, if you're reading this Karen, I baked as I was serenaded by the original dreamboat James Taylor. Swoon!
P.S. Let's travel further south & make a batch of boiled peanuts.