Chess pie goes by many names, often based on the ingredients that are added to it. Buttermilk Pie, Vinegar Pie, etc. But they all fall into the chess pie category. This classic dessert is based on four ingredients – eggs, milk, butter, and sugar. I’ll admit that I have quite the affinity for Buttermilk Pie myself, but I’ll take a chess pie in nearly any of its various forms.
For Thanksgiving, I had decided on doing a Buttermilk Pie to add to the dessert spread. Grabbing for a carton of buttermilk in the dairy section of the grocery store, I saw Eggnog already on the shelf. I thought, “Now, why can’t I use eggnog in this pie rather than buttermilk.” I grabbed it and jetted home to figure it out.
Turns out, with a few tweaks, eggnog makes an amazing substitution – like super amazing. My family absolutely loved it. It was the only pie that was eaten completely and with what seemed like 487 desserts, that’s saying something. 🙂
It’s so easy to make, too. Just mix, pour, and bake. You can make your own crust (if you’re feeling industrious), use a pre-shaped frozen one, or do like me and use a refrigerated crust you roll out into the pie pan. Just make sure it’s a deep dish. Y’all enjoy!
- ½ cup butter (1 stick), softened
- ⅔ cups sugar
- 3 large eggs
- 1½ cups eggnog
- 3 heaping tablespoons all-purpose flour
- 1 teaspoon vanilla
- pinch of salt
- ⅛ teaspoon ground nutmeg
- 1 prepared, unbaked, deep dish pie crust
- powdered sugar, optional
- Preheat the oven to 400°. With a mixer, cream the butter and sugar together. Add the eggs and mix well. Add the eggnog, flour, vanilla, salt, and nutmeg. Mix well.
- Pour into the unbaked pie crust. Place in the oven and immediately turn the heat down to 350°. Bake for 45 to 55 minutes, or until the pie is just set (but still has a little jiggle to it) and golden brown. Cool completely and sprinkle with powdered sugar, if desired. Cool completely before storing in the refrigerator.