You’re likely to find Buttermilk Pie on buffets and sideboards at Southern family gatherings year-round. The terms Buttermilk Pie and Chess Pie are often used interchangeably to describe the same dish, but Chess Pie typically has a bit of cornmeal added to make the filling thicker.
Makes 1 (9-inch) pie
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- 1¼ cups sugar
- ¼ cup butter, melted
- 3 large eggs, lightly beaten
- 1 tablespoon all-purpose flour
- ½ cup whole buttermilk
- 1 teaspoon vanilla extract
- 1 (9-inch) frozen pie shell, thawed
- Garnish: fresh raspberries
- Preheat oven to 350°.
- In a large bowl, beat sugar and next 3 ingredients with a mixer at medium speed until combined. Stir in buttermilk and vanilla. Pour into pie shell.
- Bake for 10 minutes. Reduce heat to 325°, and bake for 1 hour, shielding edges with aluminum foil after 30 to 35 minutes to prevent excess browning. Let cool completely on a wire rack. Garnish with raspberries, if desired.
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