Best 2 Buttermilk Lemon Chess Pie Recipes

Buttermilk Lemon Chess Pie is a delightful dessert that combines the tangy flavors of buttermilk and lemon with a creamy, rich filling. This classic Southern pie has a wonderfully smooth texture and a golden crust, making it a favorite among pie lovers. When it comes to baking buttermilk lemon chess pie, there are many different recipes to choose from, each with its own unique twist. Whether you prefer a traditional recipe or a more modern take on this timeless classic, there's something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BUTTERMILK CHESS PIE

Lemon Buttermilk Chess Pie image

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

Ingredients

1 1/2 cups sugar
1 tablespoon yellow cornmeal
1 tablespoon flour
1/4 teaspoon salt
4 large eggs, room temperature
1/3 cup unsalted butter, melted,cooled
1 tablespoon finely grated lemon, zest of
1/3 cup fresh lemon juice
1/2 cup buttermilk, room temperature
1 teaspoon vanilla
1 unbaked 9-inch pie shell
1 tablespoon confectioners' sugar
whipped cream (to garnish)

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.

BUTTERMILK-LEMON CHESS PIE

Buttermilk-Lemon Chess Pie image

Provided by John Currence

Categories Dessert Bake Thanksgiving Lemon Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Crust:
2 cups all-purpose flour plus more
1 teaspoon kosher salt
1 teaspoon sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2" cubes
1/2 cup (or more) cold buttermilk
Filling:
1 1/2 cups sugar
1/2 cup (packed) light brown sugar
1 1/2 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1 3/4 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 teaspoons vanilla extract
Pinch of kosher salt
Special Equipment
A 9 1/2"-diameter deep-dish pie pan

Steps:

For crust:
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.
For filling:
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.

Tips:

Use high-quality ingredients for the best flavor. This means using fresh lemons, real buttermilk, and unsalted butter.
Make sure the butter is cold before you start making the pie crust. This will help to keep the crust flaky.
Don't overmix the pie crust dough. Overmixing will make the crust tough.
Blind bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
Use a sharp knife to cut the lemons for the filling. This will help to prevent the lemons from getting bitter.
Don't overcook the pie. The filling should be set but still have a slight jiggle to it.
Let the pie cool completely before serving. This will help the filling to set and the flavors to develop.

Conclusion:

Buttermilk lemon chess pie is a classic Southern dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its creamy, tangy filling and flaky crust, this pie is sure to be a hit. So next time you are looking for a delicious and easy dessert, give this buttermilk lemon chess pie recipe a try.