Buttermilk Chess Pie – made the healthy way

I know you get tired of all these healthy recipes… so for those who want the original recipe I will include it.  But since hubby is diabetic I do have to keep that in mind when cooking.  And he does like something sweet occasionally that is both low carb and that I can make up using sugar substitute.

I decided to remake a classic – Buttermilk Chess Pie and try it “his way”.  And it worked!  He ate the whole pie!  (not in one sitting although he probably could).  It was so good according to him.  I am not a custard pie eater so he was definitely safe with this one.   I just wanted to make sure it would work (1) without a crust and (2) with Splenda sugar and (3) still be good!

He said I could make it again for him!  So I guess it worked!

Here’s the handy dandy recipe I made and then below it the original for those who wish to make it with a crust.

Crustless Buttermilk Chess Pie using Splenda

1/2 cup butter, melted (plus about a tsp of butter not melted to grease the pie plate)

1 1/4 cups Splenda sugar

1 Tbsp all-purpose flour

4 large eggs, lightly beaten

1 cup buttermilk

1 Tbsp fresh lemon juice

t tsp vanilla extract

dash ground nutmeg

dash salt

Preheat oven to 400 degrees.  Lightly butter a pie plate.  Mix the Splenda sugar and flour in a large bowl.  Ad the beaten eggs and mix well.  Add the melted butter and buttermilk and mix well again (I mixed everything by hand).  Stir in the lemon juice, vanilla, pinch of nutmeg and salt.  Pour into the prepared pie plate.  Bake for 10 minutes at 400 degrees.  Reduce the oven to 350 degrees and bake for between 25 and 35 minutes or until the pie is set and golden.  A butter knife stuck in center should come out clean.  Let cool before serving

chess pie

See how it bubbles from all that bubbly butter?  (hopefully you can see – I think my picture came out a bit on the dark side!) Hubby loved it! We will be making this again for him.

Now for the original one with the crust.

1/2 cup unsalted butter melted plus about a tsp to butter the pie plate

1/2 recipe of a home made double crust for pie or one purchased pie crust pastry placed in pie plate and edges crimped.

1 1/4 cups granulated sugar

1 Tbsp all-purpose flour

4 larg eggs, lightly beaten

1 cup buttermilk

t Tbsp fresh lemon juice

1 tsp vanilla extract

dash ground nutmeg

dash salt

Preheat oven to 400 degrees.  Lightly butter a 9-inch pie pan.  Roll out the pastry dough and fit in pie pan.  Mix the sugar and fjour together in a large bowl.  Add the beaten eggs and mix well.  Add the butter and buttermilk and mix well.  stir in the lemon juice, vanilla, nutmeg, and salt.  Pour in to the unbaked pie shell and bake for 15 minutes at the 400 degrees, then turn the oven down to 350 degrees and bake for another 30-40 minutes or until browned on top and set.  Remove the pie from oven and completely cool before serving.

So there you go- same pie – two ways.   Enjoy!

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