Mama’s Buttermilk Pie

There’s something truly comforting about a recipe that has been passed down through generations, and Mama’s Buttermilk Pie is no exception. This delightful dessert, with its rich history and heartwarming flavors, is a family favorite that has stood the test of time. Easy to make and even easier to enjoy, this pie is best served cold and is perfect for making ahead of time. Just like my Great Granny, who crafted pies with love after retiring from the restaurant business, my mom has recreated this cherished recipe. It’s a taste of nostalgia with every bite.

Why You’ll Love This Recipe

Whether you’re a fan of buttermilk or not, this pie is a culinary gem that surprises and delights. It’s incredibly easy to prepare, making it perfect for both seasoned bakers and kitchen novices. The combination of simple ingredients transforms into a luscious, custard-like filling that pairs perfectly with a flaky pie crust. Plus, the recipe yields two pies, so there’s plenty to share—or not!

Kitchen Equipment You’ll Need

• Measuring cups and spoons
• Mixing bowls (medium and large)
• Whisk
• Microwave or small saucepan (for melting butter)
• Pie shield or aluminum foil
• Two 9-inch deep dish pie pans
• Oven

Ingredients

• 1 cup butter, melted
• 6 eggs, beaten
• 2 tablespoons cornstarch
• 2 cups sugar
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 (9-inch) deep dish unbaked pie shells

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium bowl, whisk together the eggs, buttermilk, and vanilla extract until smooth.
3. In a large bowl, combine the salt, cornstarch, and sugar.
4. Melt the butter in the microwave or on the stove, then pour it over the dry ingredients. Mix well to combine.
5. Add the egg mixture to the butter and sugar mixture, stirring until everything is fully incorporated.
6. Divide the filling evenly between the two pie shells.
7. Bake for 50 minutes to 1 hour. The pies should have a slight jiggle but should not be runny when done.
8. About 35 minutes into baking, place a pie shield on the crust to prevent burning. If you don’t have a pie shield, cover the crust edges with foil.
9. Once baked, allow the pies to rest. If the butter appears to sit on top, it will seep back into the pie as it cools. Refrigerating will also help set the pie.

Tips for Success

Ensure that all ingredients are at room temperature before mixing for a smoother filling. And remember, patience is key! Letting the pie rest and refrigerate allows flavors to meld beautifully.

Additional Tips and Variations

For extra flavor, consider adding shredded coconut to the filling for a tropical twist that pairs wonderfully with the buttermilk base.

Nutritional Highlights (Per Serving)

While specific nutritional values can vary, each serving is rich in comforting flavors and nostalgia. Enjoy in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time? Absolutely! This pie is best served cold, so making it the night before is ideal.

What if I don’t like buttermilk? The buttermilk flavor is subtle and blends beautifully with the other ingredients. Even if you’re not a fan, you might be surprised by how much you enjoy this pie!

How long will the pie last in the fridge? Stored properly, the pie can last up to 4-5 days in the refrigerator.

Conclusion

Mama’s Buttermilk Pie is a testament to the power of family recipes and the love that goes into each one. I invite you to try this recipe and experience the joy it brings. Share it with loved ones, and don’t forget to leave a comment below sharing your baking adventures!