Deep-Dish Buttermilk Chess Pie

This is just an old-fashioned chess pie. Best of all, you can't taste the buttermilk, and it's "so rich" :). Time for cooling pie is not included. Submitted on May 23, 2006.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 3⁄4 cups granulated sugar
• 2  tablespoons all-purpose flour
• 1⁄4 cup yellow cornmeal
• 1⁄4 teaspoon salt
• 2⁄3 cup buttermilk
• 5  large eggs, slightly beaten
• 1  teaspoon vanilla
• 1⁄2 cup  melted margarine
• 1  unbaked  deep dish pie shell

Directions

1. Preheat oven to 350ºF.
2. Mix together buttermilk and eggs; set aside.
3. Combine sugar, flour, cornmeal, and salt in a large bowl.
4. Add buttermilk/egg mixture.
5. Stir in vanilla and melted margarine.
6. Pour into unbaked pie crust.
7. Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
8. Cool on wire rack for 1 hour.