I’m going to try this never had nor heard of it
An Irresistible Classic: The Charm of Buttermilk Pie
There’s something undeniably inviting about Buttermilk Pie, a classic Southern dessert that’s both simple and scrumptious. If you’re searching for a show-stopping party dessert that’s easy to make and sure to impress, look no further. This pie, with its sweet creamy filling and lightly crackled sugar top, captures the essence of old-fashioned Southern charm.
This delicious dessert was a staple in my grammy’s kitchen, alongside other Southern favorites like Sweet Potato Pie and Lemon Cream Pie. Her pies were legendary, and it’s no wonder I have a soft spot for these timeless treats.
If you’ve never tasted Buttermilk Pie, it’s time to change that. Despite its humble appearance, each bite offers a velvety, buttery richness that’s an absolute delight, especially when paired with a buttery, flaky pie crust.
Why You’ll Love This Recipe
Buttermilk Pie is a revelation for fans of custard desserts. It offers the creamy, buttery flavors you love in a custard pie but is surprisingly easy to make. Think of it as crème brûlée’s Southern cousin, complete with a delightful crackly top. The best part? No tempering of egg yolks or heating milk is required—just mix and bake!
Kitchen Equipment You’ll Need
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Foil (to line the baking sheet)
- 9-inch pie pan
- Optional: Custard cup for excess filling
Ingredients
- 1 3/4 cups sugar
- 1 stick unsalted butter (1/2 cup), room temperature
- 3 large eggs
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 9-inch unbaked pie shell
Step-by-Step Instructions for Preparing Buttermilk Pie
- Cream together the sugar and butter in a mixing bowl until well blended.
- Beat in the eggs, one at a time, ensuring the mixture is smooth after each addition.
- Add the vanilla extract, salt, and flour, mixing until combined.
- Gradually beat in the buttermilk until the mixture is smooth and well combined.
- Place the unbaked pie shell on a foil-lined baking sheet to catch any spills.
- Fill the pie shell with the buttermilk mixture, pouring any excess into an ungreased custard cup if necessary.
- Bake in a preheated oven at 300°F (150°C) for 1 hour and 10 minutes.
- Once baked, remove the pie from the oven and let it cool almost completely before serving. Store covered in the refrigerator.
Tips for Success
- Ensure your butter is at room temperature for easier blending.
- Use a foil-lined baking sheet to prevent any mess from overflow.
- Allow the pie to cool before slicing to let the filling set properly.
Variations and Additional Tips
Feel free to add a sprinkle of nutmeg or cinnamon to the filling for a warm spice accent. For a citrus twist, add a teaspoon of lemon zest to the mixture. If you prefer a crustless version, simply bake the filling in a greased pie dish without the crust.
Nutritional Highlights (Per Serving)
While exact values can vary, each serving of Buttermilk Pie is generally rich in flavor and calories, and offers a sweet treat perfect for indulging every so often.
Frequently Asked Questions (FAQ)
Can I use a store-bought pie crust?
Absolutely! A store-bought crust works perfectly and saves time.
Can I substitute the buttermilk?
Yes, you can use a buttermilk substitute made with milk and vinegar or lemon juice if needed.
How long does Buttermilk Pie last?
It can be stored in the refrigerator for up to 4 days when covered properly.
Conclusion
This Buttermilk Pie is a delightful blend of simplicity and flavor that’s sure to become a favorite in your dessert repertoire. Try it out, and let the creamy, buttery goodness speak for itself. If you do give it a go, I’d love to hear how it turns out for you—feel free to share your experience!
