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Whether you knew it or not, you’ve likely already eaten some version of chess pie. This category of pie is responsible for favorites like pecan pie, Derby pie, and even Christina Tosi’s infamous Crack pie. At their most basic, chess pies are just sugar, eggs, and butter baked into a soft, custard-like consistency.
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, partnered with their revelatory deliciousness means they’re due for a modern comeback. Here’s how to make a classic buttermilk chess pie that is better than anything Grandma might have baked.
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