Paleo Buttermilk Chess Pie (Edit recipe)

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.

30 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	6 g
Carbohydrates:	27 g
Protein:	0 g
Cholesterol:	14 g
Sodium:	75 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 10

Ingredients

unbaked pie crustunbaked pie crust
1.5 cups Maple Sugar
.25 cup Cassava Flour
.25 tsp Sea Salt, fine
3 Eggs, large
.25 cup Ghee, melted & cooled (or grass fed butter)
1 tsp Vanilla Extract
Whipped Cream, or dairy free whipped topping of choice
Pomegranate, seeds (or other optional garnish)

Almond Milk "Buttermilk"

.75 cups Almond Milk
1 Tbsp Lemon Juice, scant (or 1 scant Tbsp apple cider vinegar)

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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.