Chess Pie and Buttermilk Pie are very similar…and then again they aren’t.

They are both classic Southern desserts and had often been referred to as “desperation pies” because the ingredients were usually available in everyone’s kitchen, economical and practical.

But what is the difference?

Chess Pie usually has cornmeal or flour as an ingredient (or use both). This would allow the filing to thicken and if you use cornmeal by itself – it gives the pie a beautiful yellow color.

Both pies include buttermilk, sugar, eggs and vanilla extract.

Buttermilk Pie includes lemon juice and lemon zest in the ingredients. You also won’t find cornmeal in the ingredients and use only flour – which (like Chess Pie) allows the filling to thicken.

Both pies are like a custard in a buttery pie crust and are absolutely delicious!

Chess Pie

Ingredients

9 inch pie crust, unbaked

1 cup sugar

1 cup brown sugar

½ teaspoon salt

2 tablespoons flour

5 eggs

⅔ cup buttermilk

½ cup unsalted butter, melted

1 teaspoon vanilla extract

Directions

Preheat your oven to 350 degrees.

Add the white sugar, brown sugar, salt, and flour to a large bowl and whisk together.

In a separate small bowl, whisk together the eggs, buttermilk, melted butter and vanilla.

Pour the wet mix into the dry ingredients bowl and whisk to form a smooth, liquid filling.

Pour the chess pie filling into the unbaked pie crust.

Bake for about 50-55 minutes. The custard should be set in the center of the pie and jiggle slightly when you touch it.

The top of the pie will no longer look wet but have a matte, golden brown color.

Make sure to let the pie cool for a few hours before slicing and serving.