Classic Buttermilk Chess Pie Recipe-How to make Chess Pie

 CHESS PIE IS QUITE DIFFERENT FROM A CUSTARD PIE.A CHESS PIE HAS MORE SUGAR, BUTTER AND FEW EGGS THAN A NORMAL CUSTARD PIE.IT IS A LOT HEAVIER AND THE TOP OF THE PIE IS COMPLETELY BROWNED.

INGREDIENTS REQUIRED FOR MAKING BUTTERMILK CHESS PIE ARE:

1/2 cup butter softened room temperature

1 1/2 cups castor sugar

3 tablespoon flour

3 large eggs room temperature

1 teaspoon pure vanilla extract

1 cup buttermilk

1 dish pie shell

METHOD FOR MAKING THE BUTTERMILK CHESS PIE

Preheat the oven to 400 Degrees F.

In a large mixing bowl with a beater cream the melted butter and sugar together until light and creamy.

Add the eggs one at a time and beat and pure vanilla extract to the mixture and beat until the mixture is light and fluffy.

In a small bowl sift the flour.

Add 1/3 of the flour to the wet ingredient mixture followed by 1/3 cup of the buttermilk. Mix until smooth.

Continue to alternate adding flour and buttermilk until entire mixture is smooth and creamy.

Now put the pie crust within the dish pie pan. Once the pie crust is in place pour the mixture in gently tapping the pan to help evenly distribute buttermilk filling.

Bake in an oven at 400 degree oven for 10 minutes.

After 10 minutes reduce the oven temperature to 350 Degrees F and cook for about 50 minutes or when a knife is inserted at the centre of the pie it comes out clean. The top of the pie will have a golden brown colour to it. .You can have the pie warm or cold that's up to you.Enjoy