lemon buttermilk chess pie. Chess pie is a Southern favorite. The creamy filling has a hint of flavor from tart lemon and rich vanilla. Chess pie, or "chest pie," may have gotten its name from the small, tin-roofed cabinets that used to be common in kitchens for storing cooling pies and This version has a rich, eggy custard filling with a tangy flavor from buttermilk and lemon zest.
Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
This Southern buttermilk chess pie has a pleasant tang from the buttermilk and lemon juice.
The pie crust can be homemade or purchased. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This buttermilk pie has the wonderful tangy flavor.
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Chess pie is a Southern favorite. The creamy filling has a hint of flavor from tart lemon and rich vanilla. Chess pie, or "chest pie," may have gotten its name from the small, tin-roofed cabinets that used to be common in kitchens for storing cooling pies and This version has a rich, eggy custard filling with a tangy flavor from buttermilk and lemon zest.
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Ingredients for lemon buttermilk chess pie:
- Give for pie crust.
- You need 1 cup all-purpose flour.
- Need 2 tbsp of sugar.
- Require 1/4 tbsp salt.
- Need 1/2 stick - chilled butter.
- Provide 3 1/2 tbsp - ice water.
- You need - pie filling.
- Need 1 1/4 cup sugar.
- Prepare 2 tbsp - all-purpose flour.
- Provide 1 of greated lemon.
- You need 1 of fresh lemon juice.
- Prepare 1 tsp for vanilla extract.
- Give 2 large for eggs.
- Give 2 large - egg whites.
- You need 1 cup for buttermilk.
Buttermilk chess pie is a classic American pie, with its chess pie roots in England and its buttermilk twang bred in the South. Chess pies aren't as popular as they once were — your Grandmother probably knows them by heart, but your own parents less so — but their ease and scrappiness. Chess pie is a traditional southern dish, a very simple pie not a custard but is compared to a cheese-less cheesecake! This lemon version is made with buttermilk and is a simple and delightful end to a Easter brunch or dinner.
lemon buttermilk chess pie start cooking:
- preheat oven on 425°F..
- mix 1 cp flour, 2T sugar, and salt in a bowl. cut butter into flour mix until a coarse meal, add 1 T- ice water at a time mixing with a fork.until all the ice water is added. mix well with a fork till moist, .press into a circle (4"inch ) on a heavy duty plastic wrap, cover the top with a peice of plasic wrap, roll dough to 12 inch circle. freeze dough for 10 minutes or until plastic wrap can be easily removed..
- remove plastic wrap, fit into pie plate, 9" pie plate.spray cooking spray into pie plate, bake pie crust 10 minutes, take out and set to side..
- u will baking the pie on 350, cover the pie edges with foil..
- mix sugar, flour, lemon rind, lemon juice vanilla,eggs and egg whites in a bowl, mix well with a wisk.stir in buttermilk.mix well ...now pour into pie crust. cover the edges with foil and bake for 40 minutes, take foil off after 30 mintes. let cool on wire rack. let cool completely ,slice 8peices, and enjoy.
Lemon buttermilk chess pie is all about bringing the south to you. A cross between a Southern buttermilk pie, and a Southern chess pie. It's all south and full of flavour! Stir in lemon zest and juice. Pour mixture into the pie shell.
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