Monday, October 6, 2008

Buttermilk Pie

Buttermilk Pie is a traditional Southern Sweet Treat. If you have never had Buttermilk Pie you don't now what you are missing. When i just say the name of this pie i can see how people would turn their noses up just as the sound of buttermilk. Who in their right mind would eat a pie with sour milk. Keep in mind buttermilk is the key ingredient to some of our favorite foods like Fried Chicken, Cornbread and Buttermilk Biscuits and you eat that right!

Buttermilk Pie taste just like sweet custard in a pie shell. It's the perfect recipe to make if you have some leftover or spare buttermilk in your fridge from making biscuits or cornbread. All the other ingredient's to this recipe are usually ones that you have on hand minus the buttermilk. I know most people don't buy buttermilk, but i do. I can usually catch it on clearance for $1.00 a half gallon. I usually buy a couple and freeze them with no problems when I thaw it out for use.

This pie has a firm custard filling a boldly golden topping and the crust being a little brown. You can make this pie with or without the pecans. On this particular day i chose to add the pecans. If you do not want the pie really sweet I would go with the lesser amount of sugar in the recipe ingredients.In true Mommy's Kitchen style I have my handy helper Carson today, He loves to use the mixer. The full recipe is at the end of the post.

These are the ingredients you will need.

Add butter and sugar in a large bowl.

Great Job Carson!!!

Mix sugar and butter together until blended.

add eggs one at a time while mixing.

add vanilla extract

then flour and mix.

and buttermilk

and mix batter until all ingredients are blended together.

add pecans to the bottom of your pie shell (Pecans are optional)

then pour your mixture on top of pecans

bake at 325 for about 1 hour or until knife inserted comes out clean the custard should be set. About half way through i could see that my crust was really getting brown fast. I used a handy idea that i got from Ma maw Eaves, she takes a disposable pie plate and cuts out the middle. Invert over a baking pie to prevent crust from getting to brown. With the middle being cut out the pie can still bake without being having to cover the whole pie.

Let pie cool completely before serving.

Buttermilk Pie

1 / 2 -cup butter
1 1/4 to 1 1/2 - cups sugar
(use less measurement if you don't want it as sweet)
3 - eggs, beaten
1 - cup buttermilk
2 - tablespoons flour
1 1/2 - teaspoons vanilla extract
dash of Cinnamon
½ - cup pecan halves, optional
1 - 9 inch Pie Crust
(deep dish) or two regular pie crusts

Mix butter and sugar together. Add flour and eggs. Beat well and stir in buttermilk and vanilla extract. Sprinkle pecans in the bottom of your pie shell. Pour mixture over pecans and bake at 325 degrees for about 1 hour or until the custard is set. Cool completely before serving.

* I recommend not using all of the pie mixture for one pie. I think the mixture was a bit much and the middle of the pie took longer to set. I would minus about 1/2 - 3/4 cup of the mixture or you can use two regular store bought pie crusts instead of one deep dish. Also if you want the pecans visible in your pie you can just add them to the mixture instead of placing them on the bottom of you pie crust its up to you.

Click here to print recipe

~ Mommy's Kitchen Welcomes Your Comments ~


Teresa Cordero Cordell said... #

Tina, you are such a great cook. You have the style of cooking I truly love and appreciate - down home cooking. Can't wait to try this Buttermilk Pie. Thank you for stopping by my blog. Talk to you later, neighbor.

Donna in VA said... #

I can not believe that I'm from Mississippi and I've never had Buttermilk Pie! Gosh - I'll have to try it now. That's for sure. I've got a Southern rep to protect.

Stephanie said... #

I love the inverted pie plate idea - that looks so much simpler than using strips of foil. And that buttermilk pie looks absolutely wonderful!

Mommy's Kitchen said... #

Hi Teresa, you know I always stop by your blog. I gotta keep my Tex-Mex rep in tack along with my southern food I love them both.

Donna I remember the first time i had buttermilk pie i fell in love. And yes you need to protect that rep girl.

Stephanie isnt funny how the simplest and cheapest ideas are just the best. I guess its just old school wisdom from Ma maw. Thanks for stopping by. The disposable pans are washable to.

Ben said... #

Wow! This pie looks so delicious. Never thought a pecan pie could look like that. Great job :)

Joan said... #

Hi Tina, that pie looks so yummy. I love buttermilk pie. I am gonna try it with pecans. That pie plate is a great tip. Love that post!

Potato Chef said... #

Does "South" Las Vegas count as being from the south?

Not only does this Buttermilk Pecan Pie sound looks great!!

And the tip about cutting out the middle of the pie tin and placing on top is very smart. I can use that idea to prevent cheese from getting too well done around the edges of some of my recipes.

Amy said... #

This pie looks delicious! I found your blog a few days ago and can't wait to try out some of your recipes.

YaYa's Funhouse said... #

Tina, your right, buttermilk? But wow, it looks great and I love me some buttermilk biscuits. Will give this a try.
Thanks for the tip too!

kittie said... #

I'm a recent convert to buttermilk - it isn't too common in the UK but it does make such a great ingredient when baking!

Foodycat said... #

I love custardy, milky sort of desserts, so this sounds absolutely wonderful to me!

tom | tall clover farm said... #

Wow -- who knew? I grew up in the South and this completely missed my dinner table. More of a reason to make one ;-) thanks!

Julie said... #

I just discovered your blog and love the recipes! I was wondering if this buttermilk pie freezes well. I'm helping my mom out with Thanksgiving and am trying to get a head start on desserts that freeze well. Thanks for the wonderful recipe!

cloey said... #

can i use frozen pie crust? if so do i need to thaw before baking it? or just put it in the oven before filling goodies ;)

Neila Myshrall said... #

@Cloey: This is a new dish to my family, as I'm from Illinois and my fiancée is from Arkansas; this is something he grew up eating. I use frozen pie crusts instead of homemade ones (I don't usually have time to make a homemade one) and they work well. I would recommend either one deep dish or two regular pie crusts, as the filling absolutely will not fit into one regular pie crust. I've had good results with both.

TONI HALE said... #