Buttermilk chess pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| 2 | tablespoons | Flour;All-purpose |
| ¼ | cup | Cornmeal |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Buttermilk |
| 5 | Egg;Lightly Beaten; | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Margarine;Melted Butter or |
| 1 | Pastry Crust;Unbaked;9-inch | |
Directions
Combine sugar, flour, cornmeal and salt in a large bowl; add buttermilk and eggs, stirring until blended. Stir in vanilla and margarine, and pour into unbaked pastry shell. Bake at 350 F for 40-45 minutes or until set. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle. Cool on a wire rack approximately 1 hour. Yield: 1 9-inch pie. Submitted By WESLEY PITTS On 12-15-94
Related recipes
- Buttermilk chess pie (theresa bryant)
- Buttermilk coconut pie
- Buttermilk meringue pie
- Buttermilk pie
- Buttermilk pie #1
- Buttermilk pie #2
- Buttermilk pie #3
- Buttermilk pie 2
- Buttermilk pie crust dough
- Buttermilk-lemon pie
- Chocolate buttermilk walnut pie
- Double chocolate chess pie
- Double chocolate chess pie #1
- Impossible buttermilk pie
- Lemon buttermilk chess tartlets
- Lemon buttermilk pie
- Lemon chess pie
- Lemon chess pie #2
- Old fashioned buttermilk pie
- Old south buttermilk pie