This is the crème de la crème of all southern pies. Bakers beware, once you have this you’ll be making it every year. Chess Pie, often called Crack Pie, is a mysteriously rich & smooth pie. People always ask me about the ingredients and the ingredients are pretty simple, but really, you don’t want to know what’s in this pie as you’re eating it. But I promise, it is worth it! Once a year (or maybe twice) your soul just needs a slice of this buttery, creamy pie.
Some people may call this pie Butter Chess Pie or Buttermilk Pie, but those titles don’t help its reputation during a time when people are increasingly trying to make healthy choices. So, we’ll just call it Chess Pie or Crack Pie. This is soul food at its best!
This is one of those recipes that I think twice about publishing online because it’s quintessential to my recipe repertoire. But I hope to give you guys the best, so I had to share it.
- 1 stick of butter (1/2 cup)
- 2 cups of sugar
- ½ tsp vanilla
- 3 eggs
- 3 TB flour
- 1/8 tsp salt
- 1 cup buttermilk
- dash of nutmeg
- 1 9 in pie shell
- In mixer cream butter and sugar together. Add vanilla then add one egg at a time to the mixture. Slowly add flour and salt. Stir in buttermilk then pour into prepared pie shell. Sprinkle the top of the pie with a dash of nutmeg. Bake at 350 degrees for about 50 minutes. After 30 minutes cover the crust edge (an easy way to do this is to cut a circle of foil then fold the foil in half and cut and half circle out of the middle creating a ring of foil to put on the crust edge.
To make sure the pie is done you can barely shake it to see if it is still liquid in the center.