Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, buttermilk chess pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Buttermilk Chess Pie is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Buttermilk Chess Pie is something that I’ve loved my whole life. They’re nice and they look wonderful.
Buttermilk chess pie is a classic American pie, with its chess pie roots in England and its buttermilk twang bred in the South. Chess pies aren't as popular as they once were — your Grandmother. This Southern buttermilk chess pie has a pleasant tang from the buttermilk and lemon juice.
To get started with this recipe, we have to prepare a few components. You can have buttermilk chess pie using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Chess Pie:
- Prepare 2 cup sugar
- Make ready 2 tbsp all-purpose flour
- Make ready 5 eggs
- Take 2/3 cup buttermilk
- Get 1/2 cup butter (melted)
- Take 1 tsp vanilla
- Take 1 9-inch unbaked pie crust
My husband sent a link to me and challenge me to make it. It's easy to confuse a chess pie and a buttermilk pie. Both are simple and homey looking with a single pastry crust and a creamy, pale yellow filling. Buttermilk chess pie. by: Lucy Mercer.
Instructions to make Buttermilk Chess Pie:
- Preheat oven to 350°F.
- Combine sugar and flour.
- Beat in eggs and buttermilk.
- Stir in melted butter and vanilla.
- Pour filling into pie crust.
- Bake for 45 minutes or until filling is set.
- Enjoy!
Looking through an issue of Southern Living magazine, my husband remarked that he always liked chess pie. Chess pie is a Southern favorite. The creamy filling has a hint of flavor from tart lemon and rich vanilla. Chess pie is a Southern staple. If you're from the South, you've probably eaten chess pies on every This version swaps buttermilk for milk, giving the pie a unique flavor and acidity, as well as a splash.
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