Buttermilk Chess Pie

I just realized that Easter is coming right up at the end of the month.  I could be totally cliche and say that time is flying by. I won't. But it is.

Also in March we can celebrate Pi Day. March 14th or 3/14 is quickly approaching too.

I don't do pie too often.  Give me a cookie or cake any day. Pie I can decline and not regret the decision for the rest of the night. 

Mr. J however loves pie.  Mainly apple. He is also a fan of custards.  I am much more fond of custards than apple. Plus I am always up for a new recipe.  I was eyeing Chess pies for a while. Hearing and seeing that they were wonderful, but never trying them myself.  Well due to Easter and to honor Pi Day I decided it was time to make some pie.  

I went with a classic buttermilk version; however, there is also a chocolate version or you can make the classic with regular milk.  There are staunch supports of each on the web.

As for pies I quite enjoyed this one.  Be sure to have your sweet tooth ready because this pie is definitely sweet. Buttery and gooey too. 

I put this pie together in about 10 minutes. Just in the nick of time before Olivia decide she wasn't going to have her nap for the day.  

I enjoyed it warm but Mr. J preferred the chilled version the next day. Either way it was a good choice for my occasional pie making days. 

Buttermilk Chess Pie

by Emily Morris

Prep Time: 15 minues

Cook Time: 45-50 minutes

Keywords: bake dessert Easter pie

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Ingredients (serves 8)

• 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 extract
• 1 unbaked pie crust

Instructions

Heat oven to 350. Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until blended. Stir in melted butter and vanilla.

Pour into unbaked pie crust.

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.

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