Events combine and I act regularly in response to that alchemy. In my fridge Wednesday of last week was a lovingly hand-crafted all-butter pie crust, waiting to be rolled out and shaped to a deep dish; also sat buttermilk nearing the end of its shelf-life. Once Google worked its search metrics and algorithms, I found myself landing on a much-utilized and frequently-consulted website: TheKitchn.com. And there I found a worthy new recipe to try out to handle this mixed set of immediate demands, leading to a buttermilk chess pie for that night's dessert. It was tall and creamy, and that crust was a suitable container for this not-too-sweet goodness. The last appearance of a straight-up buttermilk version of chess pie here, by the way, was the very beginning of the pandemic shutdown in March 2020.
"How To Make Better-than-Grandma’s Buttermilk Chess Pie," by Meghan Splawn of TheKitchn.com. [Updated 20 July 2023]
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
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