Best Buttermilk Lemon Chess Pie Recipes

Lemon Buttermilk Chess Pie image

Provided by Blue Peacock

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

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 image

Provided by John Currence

Yield Makes 8 servings

Number Of Ingredients 20

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.