Buttermilk Chess Pie

2017-12-25

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Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie Buttermilk Chess Pie

Recipe

Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour. Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14″ round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1″ overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans. Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely. Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour—1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

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Nutritional Info

This information is per serving.

  • Protein

    9
  • Fat Total

    33
  • Calories

    553
  • Sodium

    1220