Tangy Buttermilk Chess Pie with Macerated Blackberries

Why You’ll Love This Recipe

• Classic Southern chess pie with a tangy buttermilk bite and a signature crackly sugar lid.
• Pantry-friendly custard filling that whisks together in minutes.
• Fresh, macerated blackberries and their jewel-toned juices balance the sweetness beautifully.
• Perfect make-ahead dessert: sets as it cools and slices like a dream.

Grocery List

• Produce: 2 lemons, 2 cups fresh blackberries
• Dairy: Buttermilk, 4 large eggs, unsalted butter
• Pantry: Granulated sugar, fine yellow cornmeal, all-purpose flour, vanilla extract, fine sea salt, 1 unbaked 9-inch pie crust (refrigerated or frozen)

Full Ingredients

Pie Crust

• 1 unbaked 9-inch (23 cm) single pie crust, chilled in the pie plate

Buttermilk Chess Filling

• 1 1/2 cups (300 g) granulated sugar
• 1 tbsp (10 g) fine yellow cornmeal
• 1 tbsp (8 g) all-purpose flour
• 1/4 tsp fine sea salt
• 2 tsp finely grated lemon zest (from about 1 lemon)
• 4 large eggs
• 1 cup (240 ml) buttermilk (whole milk buttermilk preferred)
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp vanilla extract
• 6 tbsp (85 g) unsalted butter, melted and cooled 5 minutes

Crackly Sugar Lid

• 1 tbsp (12 g) granulated sugar, for sprinkling on top
• Optional: 1 tsp coarse sparkling sugar for extra crunch

Macerated Blackberries

• 2 cups (10 oz/280 g) fresh blackberries
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Par-bake the crust

Heat the oven to 400°F (205°C). Place the chilled pie shell in the freezer for 10 minutes to help prevent shrinkage. Line the shell with parchment or foil, fill with pie weights (or dried beans), and bake for 15 minutes. Carefully remove the weights and lining, prick the bottom lightly with a fork, and bake 5 minutes more until the bottom looks dry. Set the crust on a rimmed baking sheet. Reduce the oven temperature to 350°F (175°C).

Step 2: Mix the dry ingredients

In a large bowl, whisk together the granulated sugar (300 g), cornmeal, flour, salt, and lemon zest until evenly combined and fragrant. This disperses the cornmeal and flour so the custard sets evenly.

Step 3: Whisk in the wet ingredients

Whisk in the eggs until smooth. Add the buttermilk, lemon juice, and vanilla; whisk to combine. Stream in the melted, cooled butter while whisking until the filling is glossy and uniform. For an extra-silky texture, strain the mixture through a fine-mesh sieve into a large measuring jug.

Step 4: Fill the shell and sugar the surface

Pour the filling into the warm crust. Immediately sprinkle 1 tablespoon granulated sugar evenly over the top (and a little coarse sugar, if using). This forms the signature crackly lid as it bakes.

Step 5: Bake the pie

Bake at 350°F (175°C) for 50 minutes, until the top is golden and crackled and the center has a gentle wobble when the pan is nudged. The custard should register about 175°F (79°C) in the center if checked with an instant-read thermometer. If the crust edge browns too quickly, shield it with a foil ring during the last 15 minutes.

Step 6: Cool completely

Transfer the pie to a rack and cool for at least 2 hours. The custard finishes setting as it cools, ensuring neat slices. For extra clean cuts, chill 30 minutes before slicing.

Step 7: Macerate the blackberries and serve

In a medium bowl, toss blackberries with 2 tablespoons sugar, 1 tablespoon lemon juice, and a pinch of salt. Let stand 20–30 minutes, stirring once, until glossy and juicy. Slice the pie and serve each piece with a spoonful of the blackberries and a generous spoon of their deep purple juices over the crackly top and onto the plate.

Pro Tips

• Use fine yellow cornmeal for a smooth set; coarse grinds can make the custard gritty.
• Let the melted butter cool slightly before whisking it in to avoid scrambling the eggs.
• Sprinkle the sugar lid right before baking so it melts and re-crystallizes into a crackly top.
• For a crisp edge, keep the crust cold and the oven fully preheated before par-baking.
• Slice with a warm, dry knife, wiping between cuts, for picture-perfect wedges.

Variations

• Brown-Butter Chess Pie: Brown the butter until nutty, cool fully, then proceed for deeper flavor.
• Lemon-Forward: Increase lemon zest to 1 tbsp and lemon juice to 2 tbsp for a brighter tang.
• Berry Swap: Use raspberries or a mix of blackberries and blueberries; adjust maceration sugar to taste.

Storage & Make-Ahead

The pie can be baked 1 day ahead. Cool completely, then cover and refrigerate up to 3 days. Bring to room temperature for 30 minutes before serving. Keep macerated berries separate and use within 24 hours for best texture. Leftover slices can be refrigerated for 3 days. To freeze, wrap slices tightly and freeze up to 1 month; thaw overnight in the refrigerator. Note that the sugar lid softens over time; sprinkle a pinch of sugar just before serving to refresh the crackly effect.

Nutrition (per serving)

Approximate values per 1/8 pie with berries: 510 calories; 28 g fat; 64 g carbohydrates; 42 g sugar; 3 g fiber; 6 g protein; 260 mg sodium.