"While chess pie, comprised of buttery pie crust baked to perfection with creamy custard filling, has roots in England, it eventually became popular in the US, especially in southern kitchens and on holidays like Thanksgiving. Besides its signature creamy texture and sweet taste, the pie comes together with a relatively simple recipe made with a handful of staple kitchen ingredients, including sugar, flour, eggs, liquid dairy, melted butter, and vanilla."
"When used in chess pie, the acid in the buttermilk (or via the addition of milk or evaporated milk and vinegar in some recipes) helps the eggy custard form and set, becoming creamy while also balancing the sweetness in the pie filling. The extra acidity from the buttermilk, while genius, is not exactly a secret among chefs. On the contrary, it's so good"
Chess pie features a buttery crust and creamy custard filling and became popular in the US, especially in southern kitchens and at Thanksgiving. The custard uses simple staples like sugar, flour, eggs, dairy, melted butter, and vanilla. Buttermilk contributes acidity and tang that helps the egg-based custard form and set while balancing sweetness, creating a creamier texture. A whole category of pies is known as buttermilk pie because of that effect. For recipes that call for milk and vinegar, buttermilk can replace both, supplying tang and richness. Buttermilk is widely available in supermarkets.
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