It's pie season and this one is really good. Buttermilk Chess Pie. It comes to us from "A Cook and Her Books." This recipe is close to my heart because my husband is a Kentucky boy. The first time I ever heard of chess pie was after I met him. Chess pie is a southern thing and there are a few variations. And, then, of course, there is the quintessential Kentucky version known as transparent pie. I think this buttermilk chess pie is actually a close relative of the transparent pie because it does not include vinegar. Our old family recipe for transparent pie calls for carnation milk instead of buttermilk, but other than that, the recipes are almost the same. My brother-in-law created a family treasure by collecting old family recipes and combining them all into a cookbook. It includes family history, photos, and wonderful Kentucky stories. This is a page from the book with my husband's grandmother's recipe for transparent pie.
And, here is the recipe for buttermilk chess pie from Pinterest.
Buttermilk Chess Pie
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1 unbaked 9-inch pie crust
1. Preheat oven to 350.
2. Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until blended. Stir in melted butter and vanilla and pour into unbaked pie crust.
3. Bake at 350 for 45 minutes or until set. Cool on a wire rack at least an hour before serving. Store leftovers, well-wrapped in refrigerator.
Before I tried transparent or chess pie, I didn't think they looked that good but, boy oh boy, was I wrong!
GO MAKE IT NOW. It's that good. And, so easy to make. No question, this recipe gets 5/5 Prickly Pear Margaritas.
I went to a meeting 2weeks ago where we all shared favorite Thanksgiving recipes. This transparent pie recipe was the exact one I took.
Posted by: Kathy | 11/14/2012 at 12:30 PM