Buttermilk Chess Pie
Ingredients
The pie crust
-
1
9-inch
pie shell, unbaked
The filling
-
4
large
eggs
-
2
tablespoons
cornmeal
-
1
tablespoon
flour
-
1
teaspoon
vanilla extract
-
¼
cup
buttermilk
-
⅓
cup
butter, melted
-
¼-½
teaspoon
ground nutmeg
-
1
tablespoon
lemon juice or vinegar
-
1-1½
cups
granulated sugar
Instructions
- Preheat the oven to 325°F (160℃). Line the bottom of the pie crust with parchment paper and add dried beans on top.
- Bake the crust for 5-6 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, combine the eggs, cornmeal, flour, vanilla, buttermilk, butter, nutmeg, lemon juice, and sugar.
- Pour the filling into the pie crust and bake at 325°F (160℃) for 35-40 minutes until browned and a skewer comes out clean.
- Let the pie cool for about 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
369
Total fat
16g
Total carbohydrates
53g
Total protein
5g
Sodium
194mg
Cholesterol
103mg
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