Buttermilk pie
“Two cups of sugar?” I said to myself as I read over my great-grandma Blanche’s recipe for buttermilk pie. That amount sounded outrageous! But when I mentioned this to a smart bunch of folks, they nodded their heads and said, “Ah, that must be a recipe for buttermilk pie.” And even though I was dubious, I decided to adhere to the wisdom of my elders and bake this sugar-loaded pie as apparently that is just how this pie is done.
Now, if you’re unfamiliar with this old Southern dessert you may be asking, “What is buttermilk pie?” Well, as the name implies, it’s a custard pie made with buttermilk. And while it may sound strange to the uninitiated, take note that Texans have long been resourceful with buttermilk, as for many years it was both inexpensive and widely available. But here’s where defining buttermilk pie becomes tricky, at least for me.
The interesting thing about my recipe is that Grandma Blanche titled it buttermilk chess pie, which begs the question: are chess pie and buttermilk pie the same thing? I used to think that they were not, as I have a chess pie recipe that does not include buttermilk. But perhaps it is simply a variation. I wish I had the answer to these questions, but I don’t. But as I wait patiently for one of you to shed light on this topic I will occupy myself by baking my great-grandma’s buttermilk pie.
Now, to make this pie is a cinch as you simply mix together a custard filling that includes buttermilk, eggs, flour, corn meal and vinegar, and then you pour it into a partially baked pie shell and cook it until it’s set. The hardest thing about making this pie is being patient as you’ll be keeping it in the oven for a while and your home will begin to smell divine.
Not a fan of buttermilk? I wouldn’t worry as this is a luscious dessert. It has a sweet and slightly tangy custard that is wonderful to eat as is, completely unadorned. But if you desire, you could spiffy it up by topping it with some seasonal fruit, candied nuts or a drizzle of sorghum syrup. Many people serve it at Thanksgiving as it sits well on the holiday table with the pecan and sweet potato pies. But you certainly don’t need to a cold-weather holiday to enjoy a slice or two.
And yes, in case you’re wondering, those two cups of sugar do make for a sweet pie but I wouldn’t cut it back too much or it will just taste wrong. Don’t worry as I did: Great-grandma Blanche knew what she was doing.
Great-grandma Blanche’s buttermilk pie
Ingredients
- 1 9-inch unbaked piecrust
- 2 cups granulated sugar
- 1 1/2 tablespoons all-purpose flour or 1 tablespoon flour, 1/2 tablespoon cornmeal
- 8 tablespoons butter (1 stick), softened
- 3 large eggs, beaten
- Pinch of salt
- 3/4 cup buttermilk
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350°F degrees. Place the piecrust into pie pan then slide into the oven and bake for 10 minutes.
- Combine the sugar with the flour and cornmeal, if you’re using. Cream the butter. Add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar.
- Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top and the custard has set, about 45-50 minutes.
I've just taken your Buttermilk Pie out of the oven!! It smelled so good while it was cooking…it took my oven a little longer to cook the pie than 45-50 minutes. I checked it at 50 minutes, but the middle was still shakey…I cooked it 15 extra minutes. I'm waiting for it to cool so I can try it….cannot wait!!
I've lived in TX all my life and I've made Buttermilk pies, Lemon Chess, Coconut Cream, Chocolate, Sweet Potato, Lemon Icebox and what I'm wanting to make now is an Egg Custard…haven't made one in a long time. I will let you know how this wonderful smelling a looking pie taste just the minute it gets cool. I love your Web Site!!
Well, I said I would come back and tell you how the pie tasted. It was so good!! There's not enough adjectives to describe it!! I've been eating it for breakfast and dessert after every meal…too bad there wasn't anyone here to share it with, but, I'm going to my daughter's this week-end and I'll be making her one when I get there. It truly was the best Buttermilk Pie I've ever eaten.
I've baked quite a few Buttermilk Pies in my life and all the corn meal is used for is a thickening, like flour is. Some cooks just use flour (maybe 3 Tablespoons), not any corn meal. Chess pies do not always use corn meal, I've made them with only flour, it's only to your preference. They are good anyway.
Miss Blanche's handwriting is identical to both my grandmothers! As well as being quite close to my mother's. I have a theory…lol They used to teach penmanship in school. Then too, handwriting becomes shakier with age. Maybe that's why the writing looks so similar but it's quite deja vous whatever the reason.
The Farmhouse restaurant Van, TX serves a pecan buttermilk pie, the waitress said someone put pecans in by mistake and it tasted so good that they put it on the menu.
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