Best 5 Buttermilk Chess Pie With Georgia Peach Topping Recipes
Buttermilk chess pie with Georgia peach topping is a classic Southern dessert that is sure to please everyone at your table. This creamy pie is made with a simple custard filling that is poured into a flaky crust and then topped with a layer of fresh Georgia peaches. The pie is then baked until the custard is set and the peaches are tender and juicy. This pie is perfect for any occasion, from a casual gathering to a special holiday dinner. So preheat your oven and let's get started on this delicious and easy-to-make pie!
Here are our top 5 tried and tested recipes!
BUTTERMILK CHESS PIE
This simple buttermilk custard pie is an American classic.
Provided by Krystina
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
- Bake in the preheated oven until filling is set, about 45 minutes.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 63 g, Cholesterol 147.6 mg, Fat 22.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 263.9 mg, Sugar 51.3 g
CLASSIC CHESS PIE
Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
- For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
- Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.
OLD-FASHIONED CHESS PIE
This recipe dates back many years and has certainly stood the test of time. It's very rich, so small servings might be in order.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.
Nutrition Facts : Calories 710 calories, Fat 36g fat (19g saturated fat), Cholesterol 226mg cholesterol, Sodium 365mg sodium, Carbohydrate 96g carbohydrate (79g sugars, Fiber 0 fiber), Protein 5g protein.
DEEP-DISH BUTTERMILK CHESS PIE
This is just an old-fashioned chess pie. Best of all, you can't taste the buttermilk, and it's "so rich" :). Time for cooling pie is not included. Submitted on May 23, 2006.
Provided by Chef shapeweaver
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Mix together buttermilk and eggs; set aside.
- Combine sugar, flour, cornmeal, and salt in a large bowl.
- Add buttermilk/egg mixture.
- Stir in vanilla and melted margarine.
- Pour into unbaked pie crust.
- Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
- Cool on wire rack for 1 hour.
Nutrition Facts : Calories 427.9, Fat 20, SaturatedFat 4.7, Cholesterol 133, Sodium 374.1, Carbohydrate 57.3, Fiber 0.5, Sugar 45.7, Protein 5.9
LEMON BUTTERMILK CHESS PIE
This recipe comes from Scott Peacock, chef at the Horseradish Grill in Atlanta, Georgia. I was browsing through my books and found this in "Official Guide to Atlanta and the Olympic Summer Games."
Provided by Blue Peacock
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine sugar, cornmeal, flour and salt.
- In another bowl, beat eggs thoroughly.
- Add sugar mixture; mix well.
- Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
- Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
- Remove pie to rack; cool completely.
- Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.
Tips:
- To achieve a flaky crust, use a food processor to combine the ingredients quickly and avoid overworking the dough.
- Chill the dough for at least 30 minutes before rolling it out to prevent it from becoming too soft and sticky.
- Use a pie plate with a removable bottom to make it easier to serve the pie.
- When making the chess filling, use full-fat buttermilk for the best flavor and texture.
- Bake the chess pie until the center is just set and the top is golden brown.
- Let the chess pie cool completely before serving to allow the flavors to meld.
- For the Georgia peach topping, use ripe, juicy peaches.
- Add a sprinkle of cinnamon or nutmeg to the peach topping for extra flavor.
- Serve the chess pie with the Georgia peach topping warm or at room temperature.
Conclusion:
Buttermilk chess pie with Georgia peach topping is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy, custard-like filling and the sweet, juicy peaches make this pie a real treat. With a few simple tips, you can make this pie that will impress your friends and family. So next time you're looking for a special dessert, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love