Paleo Buttermilk Chess Pie
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. 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. Once the crust is rolled out and in the pie plate, mixing this pie together takes minutes.
PREP TIME
30 minutes
COOK TIME
45 minutes
INGREDIENTS
12
Serves: 10
Ingredients
- unbaked pie crustunbaked pie crust
- 1.5 cups1.5 cups1.5 cups Maple Sugar
- .25 cup.25 cup.25 cup Cassava Flour
- .25 tsp.25 tsp.25 tsp Sea Salt, fine
- 333 Eggs, large
- .25 cup.25 cup.25 cup Ghee, melted & cooled (or grass fed butter)
- 1 tsp1 tsp1 tsp Vanilla Extract
- Whipped Cream, or dairy free whipped topping of choice
- Pomegranate, seeds (or other optional garnish)
- .75 cups.75 cups.75 cups Almond Milk
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, scant (or 1 scant Tbsp apple cider vinegar)
Almond Milk "Buttermilk"
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350° and prepare crust as directed, finishing edge as desired. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Desserts Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 136 |
| Fat: | 6 g |
| Carbohydrates: | 25 g |
| Protein: | 0 g |
| Cholesterol: | 14 g |
| Sodium: | 70 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.