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Sunday, December 8, 2013

Buttermilk Chess Pie - so good for breakfast

I am a big lover of pie.  I love savory and sweet pies.  I decided that I needed a pie fix yesterday so I made a real simple one that is such a classic.  The Chess Pie.  It is like a custard pie except the chess pie is way easier to make because you don't need to heat the milk up like you do in a custard pie.  

I like how the Chess pie is so simple.  I make a salted honey pie that's real similar.  It's a classic!  Easy recipe with mellow, feel good flavors.  A slice of Chess Pie is good for dessert or in the morning with a cup of coffee.  I like to
eat mine at room temperature.

Buttermilk Chess Pie

2 c. All purpose flour
1 t salt
2/3 c diced chilled butter
5-7 T chilled water
6 T melted butter
1/2 c sugar
1/2 t salt
1 t vanilla
Pinch nutmeg
3 eggs
2/3 c buttermilk ( sub w/ milk & 1 T vinegar)

In a food processor, pulse flour, salt & butter until it's a pea like size.  Then slowly add water until it just starts to clump together.  Take out of processor and make into two pancakes.  Wrap with Saran Wrap and chill for about 30 minutes.  Roll out one of the discs and fit into a 9" pie dish.  You can use the other for another pie.  

In a bowl, combine melted butter, sugar, salt, nutmeg and vanilla.  Whisk in eggs and then add milk.  Pour it into your unbaked pie shell.  Bake at 325 F for about an hour.  It should shake a little but a knife should come out clean when inserted in the middle.  

Make sure you let it cool for at least an hour to eat.  It's one of those pies that needs to setup first.  

Bon appetit!

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