Buttermilk-Lemon Chess Pie

Buttermilk-Lemon Chess Pie



  • 2 cups all-purpose flour plus more
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2” cubes
  • 1/2 cup (or more) cold buttermilk


  • 1 1/2 cups sugar
  • 1/2 cup (packed) light brown sugar
  • 1 1/2 tablespoons yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 5 large eggs, beaten to blend
  • 2/3 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 3/4 tablespoons fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt


Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoons if too dry. Form into a ball; flat into a disk. Wrap in plastic and chill for 1 hour.
Preheat oven to 350°. Roll out dough on a lightly floured surface to a 14” round. Transfer to a pie pan; gently press onto bottom and up sides of pan. Trim dough leaving a 1” overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
Bake crust until edges begin to brown, 30–35 minutes. Remove paper and weights; bake until golden brown, 25–30 minutes longer. Let cool completely.

Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into a cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour–1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Enjoy !

Lemon Chess Pie

Lemon Chess Pie


  • 1 (9 inch) pie shell 
  • 2 cups white sugar 
  • 1/2 cup butter, softened
  •  5 eggs, beaten 
  • 1 cup milk 
  • 1 tablespoon all-purpose flour 
  • 1 tablespoon cornmeal 
  • 1/4 cup fresh lemon juice 
  • 3 tablespoons lemon zest

Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center. Enjoy!

Pineapple Chess Pie

 Pineapple Chess Pie
Chess Pie Recipe Ingredients
  • 1 1/2 cups white sugar
  • 2 tablespoons cornmeal
  • 4 eggs
  • 4 tablespoons butter
  • 1/4 cup lemon juice
  • 1 (8 ounce) can crushed pineapple in heavy syrup
  • 1/3 cup milk
  • 1 recipe pastry for a 9 inch single crust pie
Chess Pie Recipe Instructions

First of all Preheat oven to 425 degrees F (220 degrees C).
Next is to Mix the white sugar, corn meal, eggs, melted butter or margarine, lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. And then Pour filling into one 9 inch unbaked pie shell.
Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

Highway Cafe Chess Pie

Highway Cafe Chess Pie
Chess Pie Recipe Ingredients
  • 1 1/4 cups raisins
  • 1 cup white sugar
  • 1/2 cup butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup chopped walnuts
  • 1 (9 inch) pie crust, baked and cooled
Chess Pie Recipe Instructions

Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in boiling water for 10 minutes. Drain, and chop.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, sour cream, walnuts and chopped raisins. Pour into the baked pie shell.
Bake for 30 minutes in the preheated oven, or until firm in the center. Allow to cool completely before slicing.

Maple Chess Pie

Maple Chess Pie
Chess Pie Recipe Ingredients
  • 1 (9 inch) unbaked pie crust
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon white vinegar
  • 1 teaspoon maple extract
  • 5/8 cup chopped pecans
Chess Pie Recipe Instructions

Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

Chess Pie Recipe

Chess Pie Recipe

Chess Pie Recipe Ingredients:

* 4 ounces butter
* 1/2 cup brown sugar, packed
* 1 cup granulated sugar
* 3 large eggs
* 1 tablespoon vinegar
* 2 teaspoons vanilla
* 1 tablespoon cornmeal

Chess Pie Recipe Instructions
Melt butter; blend with sugars. Add eggs and other ingredients and stir until blended. Do not beat. Bake in unbaked pie shell for one hour at 350°...enjoy the chess pie !

Chess Pie Recipe IV

Chess Pie Recipe IV

A great chess pie recipe to try ~!
Chess Pie Reicpe Ingredients

* 1 (9 inch) pie shell
* 1/2 cup butter
* 1 1/2 cups white sugar
* 3 eggs
* 2 teaspoons vanilla extract

Chess Pie Recipe Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a small saucepan over low heat. Remove from heat and stir in sugar. Allow mixture to cool.
3. In a medium bowl, beat eggs until frothy. Add butter mixture to eggs, beating until smooth. Stir in vanilla extract. Pour mixture into pastry shell.
4. Bake in preheated oven for 1 hour.
The chess pie recipe is ready to serve...enjoy it !