Buttermilk Pie

Y’all know I’m not actually Southern, right? I mean, sure, in my head, I’m totally Southern. I speak with a Southern accent in my head, I cook Southern food in real life (or, at least I try), and I dress my kids in those funny gingham smock things. Okay, that last one is a total lie. I giggle when I see little boys dressed in those things.

Sorry.

It’s just…why? Why do y’all do that to your kids? I’ll never understand.

Fashion choices aside, I like the South. I want to be from the South. I’ve slowly been breaking down my husband to actually move to the South. I think I’m finally getting somewhere. Gimme another year or two.

In the meantime, I’ll continue baking things like this Buttermilk Pie. It just screams “Southern” to me. Not because it’s ugly, of course (It is, though. So ugly! The south is not ugly! It’s pretty! Except for those smocked things!), but because it’s so sweet and delicious and full of goodness. My husband calls it “that pie that tastes like sugar cookies” and I call it “the ugly pie” and everyone else calls it “delicious.”

And, don’t worry. It doesn’t taste a bit like buttermilk. It really does taste like some sort of sugar cookie custard.

Enjoy, y’all.

Buttermilk Pie

Buttermilk Pie

Ingredients

  • 2 9-inch pie crusts, unbaked (homemade or store bought)
  • 3 3/4 cups sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 6 eggs, beaten
  • 1 cup (2 sticks) butter, melted
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350 degrees. Arrange pie crusts in 2 9 inch pie plates.
  2. Mix together the sugar, flour, and salt. Beat in the eggs, butter, buttermilk, and vanilla until well combined. Pour into the pie crusts. Bake for 1 hour or until no longer jiggly - check them after about 45 mintues. If the tops are getting too brown (mine were), cover them loosely with foil. Let cool one hour before serving. We prefer these served cold.
http://www.bunsinmyoven.com/2011/06/13/buttermilk-pie/

recipe from Sing for Your Supper

 

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34 Responses to “Buttermilk Pie”

  1. Barbara June 13, 2011 @ 5:10 am (#
    1
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    I’ve never made a buttermilk pie. I am ashamed of myself. It’ll be the next pie I make!

    [Reply]

  2. Pam @ From Apples To Zucchini June 13, 2011 @ 5:42 am (#
    2
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    I love your description – sugar cookie custard – if that doesn’t make me want to make one, nothing would! It looks delicious!

    [Reply]

  3. Alli June 13, 2011 @ 6:32 am (#
    3
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    I have been trying to break down my husband for a move to southcarolina. I am not getting any where. Maybe a slice of this pie would help. Can’t hurt. Right? Yum.

    [Reply]

  4. DessertForTwo June 13, 2011 @ 6:32 am (#
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    I’m going to go ahead and give you the honorary Southern card. You deserve it :)

    [Reply]

  5. alma June 13, 2011 @ 7:42 am (#
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    Great description of the taste, very accurate, and you really can not taste the buttermilk. We love Buttermilk Pie, my Dad used to be the one to make it :). I would make it except I have no willpower and could eat the whole thing!!!!!!!!! I can only make something this delicious to take to someone else’s or for a giftgiving!

    [Reply]

  6. Aimee June 13, 2011 @ 7:44 am (#
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    Yum, pie that tastes like sugar cookies? Yes, I think I would like that. I would love to move to South Carolina and live on a plantation. :)
    Aimee

    [Reply]

  7. Cookbook Queen June 13, 2011 @ 8:06 am (#
    7
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    Printing this out now. This pie must happen in my life.

    And I think you’re the only person I’ve ever met who might be jealous of me living in Arkansas. Wanna trade?

    [Reply]

  8. Michelle June 13, 2011 @ 8:55 am (#
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    )

    Hey

    This sounds very much like something we have here in South Africa called “Milk Tart” or in Afrikaans its “Melk Tert” http://www.clover.co.za/content/702/milktart-recipes/

    I want to try out your one, but don’t know how many grams a stick of butter is.

    Hope you get a chance to have a look at my blog sometime

    Regards
    Michelle

    [Reply]

  9. d.liff @ yelleBELLYboo June 13, 2011 @ 10:02 am (#
    9
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    I adore buttermilk pie – it’s truly a Southern gem. I first made it when my roommate accidentally bought buttermilk instead of regular, and I used Paula Deen’s recipe (http://www.foodnetwork.com/recipes/paula-deen/olivias-buttermilk-pie-recipe/index.html) which doesn’t have a crust. It’s a delight. I’ll have to try yours next!

    [Reply]

  10. Jess Wakasugi June 13, 2011 @ 10:10 am (#
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    How interesting! Is the top almost like the sugar on creme brulee??

    [Reply]

  11. Joanne June 13, 2011 @ 11:33 am (#
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    The south really does have the best desserts. It’s because they’re not afraid of butter there. They even put it in their milk. I love people like that.

    [Reply]

  12. Kathy - Panini Happy June 13, 2011 @ 12:18 pm (#
    12
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    My 3yo daughter, watching over my shoulder, lowered a little finger onto my iPad and exclaimed, “That looks yummy, Mommy!” We are both in agreement. :-)

    [Reply]

  13. shelly (cookies and cups) June 13, 2011 @ 12:21 pm (#
    13
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    oh lord, I had to wear those smocked dresses..i mean, i’m not a boy, but still…
    BUT I am a fan of ugly pie. Actually, the uglier the better, i say…

    [Reply]

  14. Birgitta June 14, 2011 @ 5:15 am (#
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    @Michelle

    1 stick of butter is app. 113 grams. There are many conversion services online.

    [Reply]

  15. Linda June 14, 2011 @ 10:19 am (#
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    )

    You did make it sound invitin’. Will have to try it. Let’s see, don’t have buttermilk, wonder if I sour some milk if that will work? Will let ya know….

    [Reply]

  16. what katie's baking June 15, 2011 @ 12:25 am (#
    16
    )

    lol you southern gal, you! ;)
    i’ve always been wary of buttermilk pie but you make it look so good!!! mmm!!

    [Reply]

  17. megan @ whatmegansmaking June 16, 2011 @ 7:13 am (#
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    You have me totally sold with “sugar cookie custard.” Wow. yes, I want that.

    [Reply]

  18. Michelle June 17, 2011 @ 6:18 pm (#
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    )

    I’ve always wanted to try this. Yours looks so good that you might have just given me the nudge to do it. Well, to at least bookmark it. teehee

    [Reply]

  19. grace June 18, 2011 @ 3:27 am (#
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    it’s okay for you to pretend you’re southern–at least you admit its appeal! speaking of appeal, great pie. buttermilk is magical, and that’s that.

    [Reply]

  20. Rebekah June 18, 2011 @ 3:41 pm (#
    20
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    Well I am from the south and you have my mouth watering! This sounds and looks so good. BTW I never dressed my son in those little smock thingies but I know plenty of moms that do. I think my Yankee husband would have disowned me if I had tried.

    [Reply]

  21. chris June 27, 2011 @ 10:14 pm (#
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    seems similar to custard pie… whats the difference in taste?

    [Reply]

  22. Jenn June 29, 2011 @ 5:23 pm (#
    22
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    Mine’s in the oven right now, and smelling wonderful (I think…I’ve got a summer cold, and am not only congested, but moderately stoned on Sudafed). I added a splash of bourbon in, too, along with the vanilla. A little more Southern, and now with a kick! Can’t wait to try it.

    [Reply]

  23. Margaret July 7, 2011 @ 4:19 pm (#
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    If you move south, do it in the spring. THE HEAT down here will make you leave quickly. Course I live in the DEEP SOUTH and want to move NORTH.

    Buttermilk pie. YUM!! That needs to come out of my kitchen.

    [Reply]

  24. Beth Hardin November 19, 2011 @ 8:18 pm (#
    24
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    I live in the south and would have it no other way. I am begging my husband to move me from town and back to the country. (He’s a city boy.) We grew up on buttermilk pie. My mom made the best. It is my favorite. My 28 year old son has ask me to cook two for him to take places for Thanksgiving. Good luck on getting the hubby to move, and in the meantime, just keep being SOUTHERN!

    [Reply]

  25. Kayley January 26, 2012 @ 7:38 pm (#
    25
    )

    Hi, this looks delicious! Can you half the recipe to make only one?

    [Reply]

  26. Leslie at Habitual Rearranger August 6, 2012 @ 8:30 am (#
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    I am a GA girl, born and raised. I came across your blog through Pinterest. This is identical to my mom’s Buttermilk Pie recipe, except we use vanilla butter nut flavoring instead of vanilla extract. These freeze really well, so you can use the recipe and serve one now, and have one on standby for the next occasion you need something sweet! For anyone on the fence, don’t let the buttermilk name scare you off, it does NOT taste like buttermilk!

    [Reply]

    Karly Reply:

    @Leslie at Habitual Rearranger,

    Vanilla butter nut? I’ve never even heard of that, but it sounds delicious.

    As for freezing, do you freeze it unbaked and then it goes straight to the oven or do you bake, freeze, and thaw? I’ve never froze a pie before! :) Thanks for the tip!

    [Reply]

    Leslie at Habitual Rearranger Reply:

    I don’t know about everywhere, but vanilla butter nut flavoring is easy to find in grocery stores here with all the other extracts on the spice aisle (it smells amazing too:). Go ahead and bake both pies, then freeze one in a gallon size ziplock bag. When you are ready to use it, just pull it out a few hours before you want to serve to let it thaw out. Super simple and still tastes the same – delicious!

    [Reply]

  27. mary August 19, 2012 @ 2:25 pm (#
    27
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    i just made this and it was a disaster,… spilled all over in my oven and burnt/crusted on the bottom of my oven and the fire alarms were going off… it was terrible… as it cooked , it spilled over like volcanic lava… now i will be scraping the bottom of my oven and cleaning it for the rest of the Sunday,… clearly im a beginer,.. Any tips from you experts out there?? (what made it do that?)

    [Reply]

    Karly Reply:

    @mary,

    Hmm, I’m not sure what could have happened. Did you change the recipe at all? You did divide the filling between two pie crusts, right? Other than filling one crust with all of the filling, I can’t think of where you went wrong.

    I’m sorry! Good luck getting it all cleaned out. :(

    [Reply]

    mary Reply:

    @Karly, @Karly, thank for your reply :)
    yes i did divide it into two pie crusts,
    the only change i made to the recipe was added one more egg becasue the eggs i was using were kinda samll , and i thought i would like it a little thicker…(i love egg-y) …so i didnt think that one egg would make that much of a difference and alter the recipe or propotions too much, ..especially not to have an over flowing pie in my oven.
    i did think the the pies were really FULL while i put the filling in, but not TOO over the top or anything (maybe my pie pans are too small) , but the filling was kinda thick-ish when i poured it in the pie crusts, and then in the over it liquified into a watery consistantcy and spilt over… I will deffinitley try the recipe again, jsut want to make sure i do it right the second time around :-)
    i would have kept on baking them, i bet the pies themselves would have turned out, but i couldnt because of the burning in the bottom of the oven from the spill,…black smoke everywhere in my kitchen.. :-P haha

    [Reply]

    mary Reply:

    @Karly,
    i talked to my mom, who is a baking expert (in my eyes), … she instanatly knew the problem before i could finish my sentance ..and she said the pie pans i used werent deep enough… Problem solved, (i think).
    i guess ill be attempting another one this weekend :-)

    [Reply]

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    28
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    [Reply]

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