Lemon Buttermilk Chess Pie
Bright, citrusy, and irresistibly creamy, this Lemon Buttermilk Chess Pie is a Southern dessert classic with a tangy twist. Featuring a buttery, flaky pie crust filled with a velvety custard made from rich buttermilk, freshly squeezed lemon juice, and fragrant lemon zest, this pie strikes the perfect balance of sweetness and zest. A touch of cornmeal adds a distinctive texture, while the subtle notes of vanilla bring everything together. Baked to golden perfection, the filling is smooth yet set, making each slice a melt-in-your-mouth delight. Perfect for spring gatherings, seasonal holidays, or a simple weeknight treat, this easy-to-make pie is ready in just over an hour and is guaranteed to impress. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an added touch of indulgence.
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Ingredients
- 1 Unbaked 9-inch pie crust
- 1.5 cups Granulated sugar
- 2 tablespoons All-purpose flour
- 1 tablespoon Cornmeal
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted and cooled slightly
- 3 Large eggs, room temperature
- 0.75 cup Buttermilk, room temperature
- 0.25 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest (from 1 lemon)
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Set aside.
Step 2
In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, cornmeal, and salt until evenly combined.
Step 3
Add the melted butter to the dry ingredients and mix well. Crack the eggs into the bowl, one at a time, whisking thoroughly after each addition until the mixture is smooth.
Step 4
Pour in the buttermilk, lemon juice, and lemon zest, mixing until fully incorporated. Stir in the vanilla extract.
Step 5
Pour the filling into the prepared pie crust, spreading it evenly.
Step 6
Carefully transfer the pie dish to the preheated oven. Bake for 45-50 minutes, or until the top is golden brown and the filling is set with a slight jiggle in the center.
Step 7
Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will continue to firm up as it cools.
Step 8
Once the pie has cooled, slice and serve. Optionally, dust with powdered sugar or serve with whipped cream for added sweetness.
Nutrition Facts
| Serving size | (721.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2435.0 |
| Total Fat 100.5g | 0% |
| Saturated Fat 45.4g | 0% |
| Cholesterol 689.0mg | 0% |
| Sodium 1207.3mg | 0% |
| Total Carbohydrate 375.5g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 304.6g | |
| Protein 27.2g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 120.2mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 387.3mg | 0% |
Source of Calories