What’s in a name? Did you know that the only difference between a buttermilk pie and a chess pie is the method of thickening? A buttermilk pie uses flour and a chess pie uses cornmeal. We’ve deliberately broken the naming rules with this pie because the buttermilk is such a prominent flavor in the recipe.
Prep time:
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 369kcal
Ingredients
Filling
1 cup sweet potato, baked and pureed
Zest of one orange
1 1/2 cups organic sugar
2 eggs
1 cup buttermilk
3 tablespoons finely ground cornmeal
1 tablespoon vanilla extract
1/4 cup melted butter
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Pie Crust
1 unbaked pie shell (I used a shortening based pie crust)
Instructions
Preheat oven to 350F
Prepare a 9 inch pie plate with pie dough.
In a large bowl, combine all the filling ingredients and whisk until smooth.
Pour filling into unbaked pie shell.
Bake for 80-90 minutes or until set. You’ll know it’s done when there only the tiniest wobble in the middle. Bake it too long and the custard will crack when cooling.
Chill pie until ready to serve.
Notes
Make sure to bake your sweet potato until its very soft….it will make a smoother pie!
Try to find the darkest orange sweet potatoes you can find. I’ve made this with lighter sweet potatoes and it comes out more brown than orange. Orange is certainly prettier!
