I KNOW this isn't a picture of chess pie. There are exactly two reasons I did not put a picture of pie here. 1. I forgot to take one. 2. I forgot to take one. Also, chess pie is pretty ugly. But it tastes good. Really. I guess that's three. Whatever. Stop being so judgey.
The Pioneer Woman is hosting Pie Week. Really, there's nothing bad about that. If I would have been married in any sort of traditional wedding (either time), and if I would have had a traditional type marriage reception, I would have had a wedding pie. Because I don't really like cake. Anyway, back to me. This is a really easy recipe for chess pie that I have used a dozen times, and it is delightful. It's RJ's favorite, and that's saying a lot.
WHAT YOU NEED:
1 prepared unbaked pie crust - now you could go all crazy domestic here and make your own, but that's just sort of insane. The ones that come in the freezer section are perfectly fine.
2 cups white sugar - this is NOT a low calorie recipe
5 eggs - it ain't low in cholesterol, either
2/3 cup buttermilk - it's best if you just stop thinking about nutritional value at this point
1/2 cup melted butter - oh, for goodness sake, I KNOW.
1 teaspoon vanilla extract
WHAT YOU DO:
Preheat your oven to 350 degrees. Mix together the sugar and flour, then beat in the eggs and buttermilk until it's blended. Last, mix in the melted butter and vanilla. Pour it into the pie crust, and bake it for approximately 45 minutes. The top will be a golden brown color, and it should feel firm and slightly spongey to the touch.
Eat it all, with a fork, in one sitting and then spend the next 47 days on the treadmill to make up for it.