Buttermilk Chess Pie

Buttermilk Chess Pie

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  • 2 C Pioneer® Sugar
  • ¼ C flour
  • 2 T white or yellow corn meal
  • 1 tsp. cinnamon
  • ¼ tsp nutmeg
  • ½ C butter, melted (I use unsalted)
  • ¼ C milk
  • 3 eggs, beaten
  • 1 T white vinegar
  • 1 T vanilla
  • 1 deep-dish pie shell, unbaked


  1. Preheat oven to 350° F.
  2. In a medium mixing bowl add the Pioneer® Sugar, flour, corn meal, cinnamon and nutmeg; stir together.
  3. In a large mixing bowl add melted butter, milk, eggs, vinegar and vanilla; mix together. Add dry ingredients to the wet ingredients and mix together well. Pour into the pie shell.
  4. Place on foil covered cookie sheet in oven and bake for approximately 30 to 45 minutes (baking time varies, so please watch last 15 minutes). When top looks flaky/crusty and knife comes out clean, it should be done.

Cooks Note

This is a old fashion pie recipe, so feel free to experiment with additional flavors by adding lemon zest and lemon extract instead of vanilla. Add a little whipped cream to the top when serving and you have a whole new pie!
Buttermilk Chess Pie
7 votes, 2.86 avg. rating (58% score)

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