Funfetti buttermilk chess pie is a Southern classic with a festive twist. A silky, tangy buttermilk custard is baked in a flaky pie crust and studded with rainbow sprinkles, which melt into colorful specks as the pie sets. The combination of sweet, tangy, and buttery flavors makes it a genuinely useful dessert for birthdays, holidays, or any day you want a slice of joy.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- â…“ cup (50 g) rainbow sprinkles (jimmies, not nonpareils)
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan, crimp the edges, and chill it in the refrigerator while you make the filling.
- In a large mixing bowl, whisk together the sugar, flour, and salt until no lumps remain.
- Add the eggs one at a time, whisking well after each addition until the mixture is smooth and pale.
- Pour in the buttermilk, melted butter, vanilla extract, and white vinegar. Whisk until everything is fully combined and the mixture is homogenous.
- Gently fold in the rainbow sprinkles with a spatula. Do not overmix, as the sprinkles may bleed their color into the batter.
- Remove the chilled pie crust from the refrigerator and pour the filling into it.
- Carefully transfer the pie to the oven and bake for 50–55 minutes, until the edges are set and the center is mostly firm but still has a slight jiggle. A knife inserted about 2 inches from the edge should come out clean; the very center will set as it cools.
- Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours. The filling will continue to set as it cools. Serve at room temperature or chilled.
Tips
- Sprinkle choice matters: Use jimmies (the long, rod-shaped sprinkles) rather than nonpareils (the tiny round balls). Nonpareils tend to bleed their dye into the batter, turning the whole pie a muddy color. Jimmies hold their shape and color better during baking.
- Room temperature ingredients: Cold eggs or buttermilk can cause the melted butter to seize and create a lumpy filling. Let all dairy and eggs sit on the counter for 30 minutes before starting.
- Don’t overbake: Chess pie is supposed to have a soft, custard-like center. If you bake it until a knife inserted in the very center comes out clean, the pie will be overcooked and may crack. The center should jiggle slightly when you shake the pan; it will finish setting as it cools.
- Prevent a soggy bottom: If you’re using a homemade crust, blind-bake it for 10 minutes at 375°F (190°C) with pie weights before adding the filling. This is optional but helps keep the bottom crisp.
Serving Suggestions
Serve this pie at room temperature with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. A dusting of extra sprinkles on top just before serving adds a festive crunch. It’s perfect for birthday parties, potlucks, or a fun weekend dessert. The pie is also delicious chilled straight from the refrigerator on a warm day.
Variations
- Citrus Funfetti: Replace the vanilla extract with 1 teaspoon of lemon or orange zest and 1 tablespoon of fresh lemon or orange juice. This brightens the tanginess of the buttermilk.
- Chocolate Chip Chess Pie: Swap the sprinkles for ½ cup (85 g) of mini chocolate chips. The chips will sink slightly into the custard, creating pockets of melted chocolate.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of the regular flour and a gluten-free pie crust. The texture will be slightly more tender but still delicious.
- Brown Butter Twist: Instead of regular melted butter, brown ½ cup (115 g) of butter in a saucepan over medium heat until it smells nutty and turns golden brown. Let it cool slightly before adding it to the batter for a deeper, toasty flavor.
Storage and Reheating
Store leftover pie covered in the refrigerator for up to 4 days. The pie is best served at room temperature, so take it out of the fridge about 30 minutes before serving. To reheat individual slices, place them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or microwave for 15–20 seconds. The crust will lose some crispness upon reheating, so if you prefer a firm slice, enjoy it cold. This pie also freezes well: wrap the entire cooled pie (or individual slices) tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why is my chess pie runny in the middle?
Chess pie has a custard-like center that is meant to be soft, but if it’s completely liquid, it was underbaked. The pie is done when the edges are set and the center jiggles only slightly, like gelatin. Always let it cool completely for at least 2 hours—the center firms up significantly during this time.
Can I use low-fat or nonfat buttermilk?
Yes, but the pie will be slightly less rich and may set a bit softer. Full-fat buttermilk gives the best texture and flavor. If you only have low-fat, your pie will still work, just expect a slightly less creamy result.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup (240 ml) of whole milk. Let it sit for 5–10 minutes until it thickens slightly. This won’t be as tangy as real buttermilk, so add an extra teaspoon of vinegar to the filling if you want more tang.
Why did my pie crack on top?
Cracks usually happen from overbaking or from a sudden temperature change. Bake the pie low and slow, and don’t open the oven door during baking. Let it cool gradually on a wire rack away from drafts. A cracked pie still tastes wonderful—just cover it with whipped cream.
Can I make this pie ahead of time?
Absolutely. The pie actually tastes better the next day after the flavors have melded. Bake it up to 2 days ahead, keep it covered in the refrigerator, and bring it to room temperature before serving.
Do the sprinkles disappear during baking?
Mostly, yes. The jimmies will melt into the filling, leaving behind little bursts of color rather than whole sprinkles. If you want visible sprinkles on top, add a handful on the surface of the pie just before baking—they’ll stay more intact.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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