This Southern Buttermilk Chess Pie is a classic…and it’s incredibly easy to make!
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Ok, so maybe he wasn’t as thrilled about seeing the canaries up close and personal. A bird landed on his head in the canary cage, and he was a little less than pleased about that encounter. I took my new camera along to grab photos of the adventure. Sure enough, a deer in the petting zoo area of the park sneezed all over me and the camera. Seriously? How does that happen? And if you’ve never seen a deer sneeze, trust me when I say it’s a big sneeze.
In addition to many live animals, the park has a number of displays for kids to explore. One portion is a re-imagined version of Main Street in a wild western town. Another portion depicts life on the farm. (Never mind the fact that the ‘farmer’ looks more like a western gunslinger.)
Notice anything strange about this farm scene? There’s cows…and pigs…and a rooster…and a Serta sleep sheep!? The park must have gotten a deal on a used sleep sheep. Hilarious! All in all, though, our adventure was a success. Even if Dad got sneezed on by a deer.
Fast forward several months, and we’re now just a few days away from Christmas. Friends and family will be coming into town soon, and it’ll be a great chance to relax and enjoy their company here at the end of the year. What are your plans for the holidays this year? Are you hitting the road, or staying closer to home? Either way, I recommend this Southern Buttermilk Chess Pie as a tasty dessert for the table!
Chess pies are a classic dessert throughout the southern United States, and they’re quite delicious. In general, chess pies have a high sugar content, and they remind me of a sweetened custard. Laura actually hates eggy dishes (i.e. quiche, spoonbread, etc.), but she loved this Southern Buttermilk Chess Pie. Chess pies are typically quite easy to make, and this Southern Buttermilk Chess Pie is no exception. The ‘batter’ is more of a liquid filling, so it does take a bit of time to bake in the oven, but the wait is well worth it. Even the most novice of bakers can master this chess pie!
I actually prefer to eat chess pie cold, so I always bake this one up earlier in the day and then put it in the fridge until dessert. But I’ve also seen chess pies served slightly warm or at room temperature. No matter how you serve this one, I hope you enjoy it! Cheers, friends!
Southern Buttermilk Chess Pie
- Preheat oven to 350°F.
- Using a large bowl, add sugar, flour and cornmeal; stir until well combined.
- Add eggs and buttermilk, stir until well combined.
- Add melted butter, vinegar and vanilla extract, stir until well combined.
- Pour filling into unbaked pie crust. Bake at 350°F for 70-75 minutes, or until filling is set.
- Place pie on cooling rack to cool for at least 1 hour.
- Garnish with a dollop of whipped cream and a pinch of nutmeg prior to serving.
Looking for more Southern buttermilk recipes? These Southern Buttermilk Biscuits are my go-to biscuit when I make a batch for company!