This is a pie that my family loves and a recipe that I remember eating at my grandmama’s home. She always called it Buttermilk Pie. After some research I found that Chess Pie and Buttermilk Pie are similar in ingredients but Chess adds cornmeal while Buttermilk Pie adds flour. I love the consistency of the cornmeal in this pie so I create mine that way. It is a custard type pie and almost melts in your mouth with each bite. These ingredients are easily on hand around here so it is a painless dessert for me to pull together.
- 1/2 Cup butter
- 1 1/2 Cup sugar
- 3 eggs – well beaten
- 1 Tablespoon cornstarch
- 1/4 Cup plain or self-rising cornmeal
- 1 teaspoon vanilla
- 1/2 Cup buttermilk
- optional: flavored syrups for a drizzled topping
Cream together butter and sugar. Add eggs, cornstarch, cornmeal and vanilla until well blended.
Add buttermilk and blend.
I make my own pie crusts but a store bought ready made one will do fine. If you want an easy homemade pie crust recipe visit thepioneerwoman.com for this one that I make.
Pour mixture into an unbaked pie shell. Place pie into a preheated 450 degree oven and as soon as you close the oven door, reduce the heat to 350 degrees and bake for 35 minutes or until filling is set and a caramel color.
I always cover my edges for the first half of cooking pies just so I know the edges won’t burn before the pie is cooked.
My sister introduced me to topping this pie with a drizzle of flavored syrups. My husband likes his just cooled and without any adornments.
Creamy, melt-in-your-mouth delicious