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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Recipe Information
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
Instructions
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.
In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, cornmeal, and salt until evenly combined.
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.
Pour in the buttermilk, lemon juice, and lemon zest, mixing until fully incorporated. Stir in the vanilla extract.
Pour the filling into the prepared pie crust, spreading it evenly.
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.
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.
Once the pie has cooled, slice and serve. Optionally, dust with powdered sugar or serve with whipped cream for added sweetness.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 304.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
