Holiday Dessert Bake-off: Robin Stone’s Paula’s Chess Pie | SteamboatToday.com

Holiday Dessert Bake-off: Robin Stone’s Paula’s Chess Pie

Robin Stone's Paula's Chess Pie

Robin Stone’s Paula’s Chess Pie

Recipe:

1 cup softened butter, not hot

3 1/4 cups sugar

1 cup buttermilk

6 eggs

1/2 cup flour

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1 large teaspoon vanilla

Two partially cooked 9-inch pie crusts

Directions:

Cream butter and sugar with mixer, then mix in buttermilk, eggs, flour and vanilla. Pour into crusts and bake 40 to 50 minutes. Must be brown on top and not watery in middle. Place in refrigerator for 1-2 hours to set. Serve warm with whipped cream. This is an indulgent southern recipe from my dear friend, Paula, and it is a crowd pleaser every time.