Buttermilk pie may sound a little strange for a pie, but it really is fabulous. Almost everyone who has tried it has been amazed at how delicious it is! It is Austin’s favorite pie and he is more of a cake person. He describes it as fluffy and soft and really likes the little crust that forms on top with the nutmeg. Talking to him about buttermilk pie really makes him want some!
Proceed with caution when making this pie for someone. It may be thought to have instigated a courtship. And, that courtship led to giving my only daughter away in marriage. Tyana made this pie for Dayton and his family. He loved it so much he had to text her for the recipe and one thing led to another! (Okay, maybe the pie was just an excuse because Tyana is sweeter than any pie!). Although, I had taught Tyana that the way to a man’s heart is through his stomach. Hmmm, just keep it in mind.
I have tried a couple other variations on this pie that are quite yummy. One is to make it chocolate with the addition of two ounces unsweetened chocolate melted together with the butter. The other variation is with chopped pecans and coconut. Unfortunately, I never wrote down how much I added. Use your best judgment with how much. Probably a half cup of each is good to start with. Toasting the nuts and coconut first would ramp up the flavor. I would also recommend 1/2 teaspoon coconut extract with that variation. However, our favorite is just the basic recipe.
BUTTERMILK PIE
- 1/2 cup butter, melted
- 1 1/2 cups granulated sugar
- 3 tablespoons flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- speck of salt
- grated nutmeg (Don’t forget to add before baking)
- 1 9-inch unbaked pie crust
Preheat oven to 350° F.
Cream butter and sugar in a mixer bowl. Add flour and mix on low speed. Add eggs, one at a time, mixing well after each addition. Add rest of ingredients except nutmeg and mix well. Pour into unbaked pie shell and sprinkle with nutmeg. Bake one hour on bottom rack.
Delicious hot, cold, or room temperature. Great served with ice cream! Store leftovers in refrigerator a few days. It won’t spoil for a long time but the crust will get soggy after a couple days.
Makes one 9-inch pie.