Buttermilk with lime juice and zest give Buttermilk Chess Pie a lovely scent. This is a fairly simple filling that can be made with either frozen pie crust or homemade pastry. This cake, which has a tinge of lemon in the filling, is delicious when topped with whipped cream and lime zest, or a huge frozen topping. Because great flavor and texture combinations improve with age, you can make this Buttermilk Chess Pie Recipe ahead of time and refrigerate it for up to two days. Enjoying a piece of Buttermilk Chess Pie and a cup of coffee by the window on a bright afternoon will undoubtedly be a poetic scene that any female looks forward to.
FOR THE CREAM CHEESE PIE
1 cup all-purpose flour
1 (3-ounce) package cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
FOR THE FILLING
2 cups granulated sugar
1/4 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted and cooled
3 tablespoons apple cider vinegar
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
Zest from 1 orange
MAKE THE CREAM CHEESE PIE
Step 1: Preheat the oven to 325 degrees F (163 degrees C), then brush a 9-inch round tart pan with nonstick spray.
Step 2: Combine flour, baking powder, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Place the sugar and butter in the bowl of an electric mixer fitted with a stirrer and beat on high for 1 to 2 minutes, or until
the mixture is smooth and creamy.
Step 4: Beat cream cheese into the butter-sugar mixture in step 3 until it is completely homogenous.
Step 5: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 to the mixture from step 4, mixing well until all of the ingre∂ιєnts are combined and form a dough.
Step 6: Place the dough in a bowl and gently knead it into a ball, then cover and chill the dough until ready to use.
Step 7: Bring the dough to room temperature and let it rest for about 10 minutes before rolling it out into an 11-inch circle between two layers of parchment paper.
Step 8: Place the crust in the prepared mold, trim the extra edges with a knife, and refrigerate until ready to use.
FILLING AND BAKE
Step 1: Combine cornstarch, flour, salt, sugar, and orange peel in a mixing dish; stir well and set aside.
Step 2: Place the butter in the bowl of an electric mixer fitted with blades and beat until smooth.
Step 3: Beat the buttermilk smoothed in step 2 with the eggs, buttermilk, vinegar, orange juice, wing juice, and vanilla extract until a uniform mixture is achieved.
Step 4: Gradually add the dry flour mixture from step 3 to the wet mixture from step 3 and beat well until the filling is completely mixed.
Step 5: Transfer the filling to the previously made pie crust and use a spatula to flatten the filling surface.
Step 6: Bake the cake for about 20 minutes at 350°F (180°C), then reduce the oven temperature to 300°F (150°C) and bake for another 20 to 30 minutes, or until the filling is softly puffed in the center and brown. Brown indicates that the cake has been cooked.
Step 7: Remove the cake from the oven and set it to cool completely on a wire rack. Enjoy the cake when it has been cut.