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 love buttermilk pie! and lemon chess pie! and I'm pretty sure that all the grandma's have "Palmer" penmanship from hours and hours of circles and push-em, pull-ems. My mom has the same writing (I know she's not my grandma, but she is 93 so I'm pretty sure it's the same era). My mom never made buttermilk pie. She was from Iowa. I learned to make it as soon as I moved to Texas from CA. Must be a southern thing…lol.
I use my grannie's recipe for buttermilk pie. It has always been a favorite of mine. She said she made lots of buttermilk pies because they milked several cows and that was one way to keep the milk from going to waste. My youngest granddaughter, Katy, wanted buttermilk pie instead of a birthday cake for her 16th BD. Is she a country girl or what?
We are collectors of old family recipes and old cookbooks. We agree buttermilk pie has cornmeal in the recipe, reason it was a southern staple, and it was cheap. Several sets of great great parents, great aunts and grand parents called their pie Buttermilk Chess pie, and used cornmeal.
buttermilk pie is my favorite! my me-ma makes hers very similar to your grandma's but without vinegar. The writing on the card looks like her writing as well. buttermilk pie is definitely a texas thing because when i moved to oklahoma no one had heard of it.
I love the pies talked about here (except the dill pickle pie and pinto bean pie – I've never heard of them). I've eaten and made many, many buttermilk pies over the years. My mother made fabulous buttermilk pies, chess pies, brown sugar pies, and pecan pies. She's been gone for over 31 years now; I still taste her pies. My great grand-mother's handwritten cookbook was destroyed in one of our house fires, so I absolutely LOVE the fact that you have posted so many of the old recipes that I grew up with, Lisa. Thanks a million! I love your blog.