This sweet, smooth, creamy, and a little tangy Southern Buttermilk Pie is one of my favorite pies.
I can imagine what you are thinking? I have heard it many times. What is buttermilk pie? Is it made with buttermilk? Do you taste all that buttermilk? I do not like buttermilk. This pie sounds terrible!
I PROMISE! This dessert tastes nothing like buttermilk. It is so surprisingly amazing and magical.
A buttermilk pie is a traditional southern custard-based pie. It’s close cousins with the chess pie and the egg custard pie. The chess pie has similar ingredients to this pie but is usually made with milk instead of buttermilk and a little cornmeal. The egg custard pie also has the same ingredients but has a lot more eggs.
Be sure to follow the arrows for my Chess Pie and Chocolate Chess Pie on the following pages.
Buttermilk is in lots of southern recipes, including fried chicken, cakes, pies, cornbread, biscuits, pancakes, and much more. Yes, buttermilk pie has a whole cup of buttermilk in it. No, you do not taste the buttermilk, but you do get a sweet, slightly tangy taste. If you are not a buttermilk fan, it is O.K.; the buttermilk is magical. Try not to tell anyone about the buttermilk in the pie until after they have tried it. They will probably eat several pieces without even knowing any buttermilk is in the pie.
My Nephews Reaction When Eating It
This Christmas, my nephew, tried a piece of this fantastic Pie. We told him it was a “Custard Pie.” He is a big football player who plays center in college. He hates buttermilk. He kept eating the pie and told me it was one of the best pies he had ever eaten. My mother in law, his grandma, told me not to say to him it was buttermilk yet. She was going to bake him another one and say to him after he finishes eating it. Another thing about the pie is that it is easy to make. So, go whip up this fabulous pie and try it for yourself.
Where did I get this recipe?
This buttermilk pie recipe is from one of my mother-in-law, Floy’s, favorite cookbooks, A TASTE OF THE GOOD LIFE. Floy has added several recipes to my blog, including her famous Southern Pecan Pie. Her Pecan Pie was the most popular post on my website during the Thanksgiving holidays.
SOUTHERN BUTTERMILK PIE
- 8 Tablespoons butter
- 2 cups sugar
- 3 tablespoons flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 9 inch unbaked DEEP DISH pie shell
- Preheat oven 350 degrees
- Cream the butter and sugar together well.
- Beat in the flour and eggs.
- Stir in the buttermilk, vanilla, and nutmeg.
- Bake 60 to 70 minutes or until the custard sets.
- The pie will giggle some, but it should not be watery.
- Chill over night or 8 hours before serving.
To add a little crunch on the top of the pie, cover it with a tablespoon or two of sugar.
After 55 minutes of baking, the center will still jiggle slightly. If it jiggles a lot, the pie is not done. It will set up after refrigerating overnight.
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