Lemon-Buttermilk Chess Pie

Lemon-Buttermilk Chess Pie Recipe
Photo: Becky Luigart-Stayner
Chess pie is a Southern favorite. The creamy filling has a hint of flavor from tart lemon and rich vanilla.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 4.3 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 5.5 g
Carbohydrate 43.7 g
Fiber 0.5 g
Cholesterol 71 mg
Iron 1 mg
Sodium 141 mg
Calcium 50 mg

Ingredients

Crust:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
3 1/2 tablespoons ice water
Cooking spray
Filling:
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons lemon rind
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup low-fat buttermilk

Preparation

Preheat oven to 425°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 350°. Bake crust an additional 5 minutes; cool on a wire rack.

To prepare filling, combine 1 cup sugar and next 6 ingredients (1 cup sugar through egg whites) in a bowl; stir with a whisk until well-blended. Gradually stir in buttermilk. Pour into prepared crust. Bake at 350° for 40 minutes or until set, shielding crust with foil after 30 minutes, if necessary. Cool on a wire rack.

Note:

November 1999
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