How To Make Better-than-Grandma's Buttermilk Chess Pie
from https://www.thekitchn.com/

Classic chess pie (sometimes called sugar pie), and its close cousin buttermilk chess pie are most often thought of as Southern pies, although their origins are deeply rooted in England. Chess pie is made from a simple mixture of sugar, eggs, and butter; either flour, cornstarch, or cornmeal; and often a thimbleful of vinegar. The sugar and starch work together to give the finished pie a crispy, crackly crust on top with a creamy, custard-like filling below.

When Southerner’s got their hands on the chess pie concept, they swapped the butter and vinegar for buttermilk, giving the once super-sweet chess pie a tangy punch. Chess pies aren’t as popular as they once were — your Grandmother probably knows them by heart, but your own parents less so — but their ease and scrappiness, partnered with their revelatory deliciousness means they’re due for a modern comeback.

“Many people likely just used what they had on hand during the time when the chess pie was gaining popularity, and buttermilk was a common pantry staple,” Southern Kitchen’s chef Jeffrey Gardner explained. “After reading through one of my older cookbooks, it’s important to note that while most chess pies — especially the ones we see today — have dairy in them, some do not. Cornmeal as a stabilizer in the filling is distinct to chess pie.” 

Buttermilk is the main factor in differentiating the chess and buttermilk pies. Adding an acidic ingredient, like buttermilk or vinegar, to the pie will cut down on the sweetness and change the consistency of the filling. More specifically, these ingredients affect the cooking of the eggs. Gardner explained: “Acid lowers the temperature at which eggs, and egg whites in particular, coagulate. There is a delicate balance between [adding] enough acid to strengthen the protein bonds of the eggs and [adding] too much acid, which prevents coagulation [completely]. The short answer is that [using] the right balance of acid … means that the eggs will coagulate — or set up — more smoothly.”

If this is your first time cooking a chess or buttermilk pie, Gardner recommends baking the pie at a relatively low temperature, such as 300 degrees, to ensure the custard filing stays smooth and silky and the eggs don’t curdle. Before removing the pie, make sure the filing is set but jiggles like a crème brulee. If it feels like you’re eating scrambled eggs when you bite into the pie, that means the eggs have overcooked.

1 (9-inch) pie crust
4 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons finely ground cornmeal
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons packed light brown sugar

Heat the oven and prepare the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Line a regular 9-inch pie pan (not deep dish) with the pie crust. Be sure to press the dough into the sides, without any cracks or holes in the pie crust. Roll the edge of the crust down on itself about 1/4 inch and use your fingertips to flute the edge. Refrigerate the pie plate while preparing the filling.

Make the filling. Place the eggs, sugar, flour, and cornmeal in a large bowl and whisk to combine. Add the buttermilk, butter, vanilla, and salt and whisk until smooth, about 1 minute.

Fill the pie crust. Place the prepared pie crust on a baking sheet. Pull out the oven rack halfway and place the baking sheet on it. Pour the filling into the crust. Sprinkle the brown sugar evenly over the top — it's OK if it appears to sink into the filling slightly. Slide the oven rack back into place.

Bake the pie until set, about 60 minutes. Bake, rotating halfway through, until the center of the pie is barely set in the center, reaches 200°F, and a skewer inserted in the center comes out clean, 50 to 60 minutes total.

Cool the pie completely before slicing. Let the pie cool completely on a wire rack before serving, 3 to 4 hours.

RECIPE NOTES
Storage: Store leftovers, loosely wrapped in plastic wrap, in the refrigerator for up to 2 days.