Nannies Buttermilk Pie

An Heirloom Recipe: Nanny’s Buttermilk Pie

For many of us, the kitchen is a place where memories are made, where love is kneaded into dough, and where stories are shared over simmering pots. My Nanny, Wanda Whiteley, was an extraordinary cook whose recipes are a testament to her life and love. Born into a humble family just after the Great Depression, she faced many challenges, including severe asthma that kept her from school. Yet, she was a self-taught reader and writer, a loving and vibrant soul whose warmth touched everyone around her. Before she passed, Nanny gifted me a spiral notebook filled with her cherished recipes, handwritten despite her painful arthritis. One of these treasures is her Buttermilk Pie recipe, a family favorite that I’m thrilled to share with you today.

Why You’ll Love This Recipe

This Buttermilk Pie is a delightful blend of simplicity and indulgence. It boasts a creamy, custard-like filling with a subtle tang from the buttermilk, perfectly balanced by the sweetness of sugar and the richness of butter. It’s a nostalgic dessert that brings comfort with every bite, reminiscent of cozy gatherings and family traditions.

Kitchen Equipment You’ll Need

• Mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Foil for lining
• 9″ pie shell
• Custard cup (optional)

Ingredients

• 1 3/4 cups sugar
• 1 stick unsalted butter (1/2 cup), at room temperature
• 3 large eggs
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 3 tablespoons all-purpose flour
• 1 cup buttermilk
• 1 unbaked 9″ pie shell

Step-by-Step Instructions

1. Cream together the sugar and butter in a mixing bowl until well blended.
2. Beat in the eggs, one at a time, ensuring the mixture is nice and smooth.
3. Add the vanilla extract, salt, and flour, stirring until evenly incorporated.
4. Mix in the buttermilk until the filling is well combined.
5. Prepare your baking sheet by lining it with foil to catch any overflow and place the pie shell on it.
6. Fill the pie shell with the buttermilk mixture, right to the top. If there’s any leftover, pour it into an ungreased custard cup.
7. Bake at 300°F for 1 hour and 10 minutes.
8. Remove from the oven and allow it to set until almost cooled before serving. Store covered in the fridge.

Tips for Success

• Ensure your butter is at room temperature for easy blending.
• Use a baking sheet to catch any spills and prevent messes.
• Let the pie cool completely for the best texture and flavor.

Additional Tips and Variations

• For a zesty twist, add a teaspoon of lemon or orange zest to the filling.
• Top with fresh berries or whipped cream for a delightful garnish.

Nutritional Highlights (Per Serving)

This pie is a comforting treat. While indulgent, it provides a good balance of carbohydrates and fats, making it a satisfying dessert option.

Frequently Asked Questions (FAQ)

Can I use salted butter? It’s best to use unsalted butter to control the saltiness of the pie, but if that’s all you have, omit the pinch of salt.

How should I store leftovers? Cover the pie and store it in the refrigerator for up to 3 days.

Can I make this pie ahead of time? Absolutely! This pie can be made a day in advance, allowing the flavors to meld beautifully.

Conclusion

Nanny’s Buttermilk Pie is more than a dessert; it’s a slice of family history, a sweet reminder of love and tradition. I invite you to try this recipe and share it with those you cherish. Feel free to leave a comment below with your thoughts or any variations you tried. Happy baking!