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Chef's Hat: Buttermilk Chess Pie

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Buttermilk Chess Pie

1 large (or 2 small) uncooked pie shells

1/2 cup butter

2 cups sugar

3 rounded tablespoons flour

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3 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

1 cup buttermilk

Dash of nutmeg

Preheat oven to 425 degrees. If pie crusts are not in a pan, place in pie pan and set aside. With a mixer, combine butter and sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg.

Combine vanilla and almond extract with buttermilk and stir well. Add to butter/sugar mixture. Add a dash of nutmeg. Mix well.

Pour into prepared pie shell(s). Dust the top of pie with additional nutmeg. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and cook an additional 35 to 40 minutes until the custard sets. The pie should be firm but wiggle slightly as you move the pan. Great served warm or cold.

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