Food by VICE

Chess Pie Recipe

This is a great take on the gooey, sweet Southern classic recipe.

by Callie Speer
Nov 10 2015, 10:43pm

Servings: 8


For the pie crust:
2 ½ cups all-purpose flour
¼ teaspoon granulated sugar
¾ teaspoons kosher salt
10 ounces unsalted butter, cubed
9-12 tablespoons ice water

for the lemon buttermilk pie filling:
1 ½ cups granulated sugar
1 each Meyer lemon, zested
¼ cup all-purpose flour
3 tablespoons cornmeal
½ teaspoon kosher salt
1 tablespoon lemon juice
3 each large eggs
1 teaspoon vanilla extract
¾ cup buttermilk


1. First make the pie crust. To prepare the crust, pulse the dry ingredients with the butter in the robocoup until it resembles pea gravel. Place in a large bowl, and add buttermilk. Mix by hand until just combined. Wrap with plastic wrap, and refrigerate for 1 hour. Roll chilled dough on a well-floured surface. Place in desired baking dish.

2. To prepare the filling, whisk all dry ingredients together in a bowl, then add all wet ingredients. Whisk until smooth.

3. Pour filling into prepared shell, and bake at 350 for 30-40 minutes, until slightly puffed. Allow to cool completely.

easy pie crust
Chess Pie
buttermilk pie