Buttermilk Chess Pie
Need a new kind of pie to take to Christmas dinner? Try this decadent dessert that will have everyone talking.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cups |
buttermilk
|
|
| 5 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
margarine
or butter, melted |
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
buttermilk
|
|
| 5 | large |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
margarine
or butter, melted |
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
Directions
Combine sugar, flour, cornmeal and salt in a large bowl; add buttermilk and eggs, stirring until blended.
Stir in vanilla and margarine, and pour into unbaked pastry shell.
Bake in 350℉ (180℃) oven for 40 to 45 minutes or until set.
Check for doneness after the minimum baking time by gently shaking the pie.
The center should be set with a slight jiggle.
Cool on a wire rack.
