buttermilk-pie

A rich custard pie, made with buttermilk.

From my childhood. Grandmother made the best pies.

buttermilk-pie

So there’s Chess pie aka buttermilk pie, and Lemon chess pie.

for simple chess or buttermilk pie, use:

1 ½ cups white sugar
2 tablespoons all-purpose flour
4 eggs
1 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Mix together sugar and flour. Separately mix together eggs and buttermilk. Combine dry with wet ingredients – blend. Add melted butter and vanilla. Mix well. Pour into pie crust. Cook 40-60 min in 350º oven till center is firm.

for Lemon chess pie, add 1 Tablespoon lemon juice and 1 Tablespoon lemon zest with the melted butter and vanilla.

Historical note: Chess pie recipes often used cornmeal instead of or in addition to flour. It would give a different texture to the pie. And some recipes used vinegar with milk, which would essentially clabber the milk, a substitution for buttermilk.