This paleo BUTTERMILK CHESS PIE came around because making pie with friends is always a treat. Last year (hello 2020) my sweet friend April and I decided to make a pie over Zoom. It was all the rage after all, given the global pandemic and a splendid way to stay connected.
She had a family recipe that she’d enjoyed for years, so we decided to give it a paleo makeover. So a Paleo buttermilk chess pie was born.
If you know, you probably know. Chess pie is basically a cousin to a custard pie similar to a pecan pie but without the nuts. It can also sometimes have cornmeal in it, which the original recipe from April didn’t have. Which made this makeover pretty doable.
There are many versions out there, some of which are lemony. How good does that sound?! Regardless of the variation, this pie has a rich history and has been around for quite some time. For many, with health conditions, it’s been some time since they’ve been able to enjoy this one. So happy to add this recipe to our blog!
Our favorite ingredients used in this recipe!
a few of our favorite PIES on the blog:
paleo buttermilk chess pieCourse: DessertCuisine: AmericanDifficulty: Easy
better than your taste buds remember & without the gluten, dairy or refined sugar
1 unbaked pie crust
1½ cups maple sugar
¼ cup cassava flour
¼ tsp fine sea salt
3 large eggs
¾ cups almond milk “buttermilk*”
¼ cup ghee, melted & cooled (or grass fed butter)
1 tsp vanilla
Dairy free whipped topping of choice
- Preheat your oven to 350° and prepare cust as directed, finishing edge as desired. Line a baking sheet with parchment paper and set aside.
- In a medium sized mixing bowl, whisk together the maple sugar, cassava flour and salt.
- In another bowl, add eggs, buttermilk, ghee and vanilla and mix well with a fork. Pour this mixture into the dry ingredients and mix well with a hand mixer. Making sure eggs are fully combined.
- Pour into the prepared pie shell, place on the prepared baking sheet and bake for 45-50 minutes or until the top is golden brown. Covering crust edge with foil if it begins to get too dark.
- Remove from the oven and cool. Before serving, top with whipped cream and garnish as desired. Store any leftovers in the refrigerator and enjoy within a week.
- *to make buttermilk, add one scant tablespoon of lemon juice (or apple cider vinegar) to a measuring cup, then pour in enough almond milk to equal ¾ cup, stir and let set fo 5 minutes before using.