Written by Palmetto Bluff
Nov 15, 2023
Indulge in the rich and flavorful Buttermilk Chess Pie with Vanilla Mascarpone Crème by following this delicious recipe from Palmetto Bluff Club’s Executive Pastry Chef, Jae Newby. The Buttermilk Chess Pie Filling combines the perfect blend of ingredients, including a hint of orange zest and a splash of buttermilk, resulting in a velvety, baked masterpiece. Top each slice with the luscious Vanilla Mascarpone Crème, and for an extra touch, consider experimenting with diverse pie crusts or adding a sprinkle of orange zest for a delightful and visually appealing dessert experience.
60 Grams of All-Purpose Flour
20 Grams of Cornmeal
2 Grams of Salt
198 Grams of Sugar
142 Grams of Butter
284 Grams of Buttermilk
1.Whisk together flour (reserving a little), salt, and cornmeal.
2.Cream butter, sugar, orange zest, and the seeds from the vanilla bean.
3.Add eggs one at a time, mixing well after each addition.
4.Gradually add the dry ingredients to the wet ingredients.
5.Slowly incorporate the buttermilk into the batter.
6.Pour the batter into a pre-baked 9” pie shell.
7.Bake at 325°F for 50-60 minutes or until the center is set.
908 Grams of Heavy Cream
454 Grams of Mascarpone
150 Grams of Sugar
10 Grams of Vanilla Bean Paste
1.In a separate bowl, whip together heavy cream, mascarpone, sugar, and vanilla bean paste until medium peaks form.
Once the Buttermilk Chess Pie is baked and cooled, cut it into 8 equal slices. Serve each slice with a generous dollop of Vanilla Mascarpone Crème. For a decorative touch, sprinkle some additional orange zest on top of the Vanilla Mascarpone Crème. Experiment with different pie crusts, such as a graham cracker or chocolate crust, to add variety to your dessert.
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