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Buttermilk Chess Pie Recipe

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This recipe for Buttermilk Chess Pie, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Hauck
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
* 2 cups white sugar
* 2 tablespoons all-purpose flour
* 5 eggs
* 2/3 cup buttermilk
* 1/2 cup melted butter
* 1 teaspoon vanilla extract
* 1 (9 inch) unbaked pie crust
(We prefer this in a pre-baked graham cracker crust)

Directions:
Directions:
(visit allrecipes.com for picture and reviews)
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
3. Bake in the preheated oven for 45 minutes, or until filling is set.

Now, at least in Iowa, I have to bake this much longer. You wanna let it continue baking until it has a nice, darkish, golden brown crust (it will puff up quite a bit, and then deflate while it cools).

Number Of Servings:
Number Of Servings:
8, or many small ones
Preparation Time:
Preparation Time:
prep is fast, baking may take an hr and 20? Start at 45, but keep checking
Personal Notes:
Personal Notes:
This may look like you can check doneness with a toothpick, but don't. Wait until it looks very golden brown--it's a texture thing. The more you bake the creamier and firmer it'll be--underdone, it's somewhat grity-ish and liquidy and falls apart. David LOVES it--especially in a graham cracker crust and sometimes mixes in with MaltoMeal. I like it in tiny doses--it's very sweet, seems like mostly sugar.

 

 

 

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