Buttermilk Chess Pie with Georgia Peach Topping
This recipe creates a delightful Buttermilk Chess Pie, featuring a rich, tangy custard baked to perfection. It's elegantly topped with a sweet, syrupy Georgia peach compote, finished with a dusting of confectioners' sugar and fresh mint, offering a classic Southern dessert experience.
Equipment
- 1 Baking Sheet Essential for preheating and ensuring a crisp pie crust.
- 1 Pie Pan A 9 1/2-inch pan is required for baking the pie.
- 1 Large Mixing Bowl For combining the pie filling ingredients.
- 1 Whisk To thoroughly blend the custard ingredients for a smooth texture.
- 1 Saucepot For simmering and thickening the Georgia peach topping.
Ingredients
Main
- 1 store-bought 9-inch round pie dough
- 4 tablespoons salted butter melted
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup sorghum or honey
- 1/4 cup all-purpose flour
- 1 cup whole buttermilk
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- One 16-ounce bag frozen peaches about 3 1/2 cups
- 1/3 cup orange juice
- 1/4 cup sorghum or honey
- 2 tablespoons cornstarch
- Pinch kosher salt
- 1/4 cup confectioners' sugar
- 1 bunch fresh mint
Instructions
- For the buttermilk chess pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
- Line a 9 1/2-inch pie pan with the pie dough. Crimp the edges as desired.
- Combine the melted butter, eggs, granulated sugar, sorghum and all-purpose flour in a large mixing bowl. Whisk in the buttermilk, fresh lemon juice and vanilla extract. Pour the buttermilk mixture into the pie shell and gently place on top of the preheated baking sheet in the oven.
- Bake the pie until the custard is set and golden brown on the surface, 45 to 55 minutes. Allow it to cool completely.
- For the Georgia peach topping: Meanwhile, place the peaches, orange juice and sorghum in a saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Stir in the cornstarch and cook until a syrup has come together with the peaches, 3 minutes more. Sprinkle in the salt and set aside until ready to serve the pie.
- Serve slices of pie garnished with the peach topping, a dusting of confectioners' sugar, and some fresh mint.
Notes
Ensure your pie dough is well-chilled before lining the pan to prevent shrinkage during baking. Preheating the baking sheet with the oven is crucial; it helps set the bottom crust quickly, preventing a soggy base, especially with a liquid-heavy custard like chess pie. When whisking the custard, mix until just combined to avoid incorporating too much air, which can cause cracking. The pie is done when the edges are set and slightly golden, but the center still has a slight jiggle; it will continue to set as it cools. For the peach topping, cook the cornstarch thoroughly to avoid a starchy taste. You can adjust the sorghum/honey amount in the peach topping based on the sweetness of your peaches. A touch of lemon juice in the topping can brighten the flavor.