Buttermilk Chess Pie

[Raine]

Buttermilk Chess Pie
An old-fashioned pie that tastes like baked eggnog, this recipe makes two 8-inch pies.

• 1/2 cup unsalted butter
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 3 eggs
• 2 teaspoons vanilla extract
• dash nutmeg and allspice
• 1 cup buttermilk
• 2 unbaked 8-inch pie shells

Preheat oven to 425 degrees. Chill prepared pie crusts until ready to fill. Using a hand mixer or stand mixer, cream butter and sugar. Add flour and combine. One at a time, beat in eggs well. Add the vanilla and spices to the buttermilk. Combine the two mixtures, stirring well. Pour into pie shell, dust with more nutmeg and bake for 10 minutes, then reduce heat to 350F degrees and bake for 35 minutes or until custard sets.

 

[marmalady]

Oooh, yum! Do you ever put a little cornmeal along with the flour in your chess pies?