Never heard of buttermilk pie? You’re not the only one! I had never heard of such a thing before stumbling across it when doing some innocent research on buttermilk while creating a mac and cheese recipe that called for it.
My Irish grandmother always drank buttermilk when she was visiting us in south Texas, most likely because the thickness is similar to the fatty, straight from the cow, raw milk she was accustomed to from the family’s dairy farm in Ireland. Buttermilk is pretty much gross, if you ask me. It tastes like the milk that should be thrown out, that’s been in the fridge just a few days too long. Speaking of, did you know you can freeze milk to save it for cooking and baking?
Anyhow, back to the important stuff, the pie! Here is the recipe I used:
- 1 1/4 cups sugar
- 3 tablespoons flour
- 4 eggs, whisked
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla
- 1 stick butter, melted and cooled (1/2 cup of butter)
- 1 tablespoon lemon juice (fresh squeezed)
- 1 tablespoon lemon zest
- pinch of grated Nutmeg
- In your mixer, combine the flour and sugar.
- Stir in the eggs, and buttermilk .
- Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
- Add a pinch or two of grated Nutmeg.
- Pour into the unbaked pie shell.
- Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
- Cool then keep chilled.
While the pie can be eaten warm, I found that it tastes better after it was chilled in the fridge overnight. It gave the ingredients time to set and rest, and that cut the intense sweetness a bit. Otherwise, if you aren’t a fan of super sweet custards, I recommend cutting the sugar content.
That’s not to say that this pie isn’t just super tasty, and so easy to make! I’m glad I finally found something about buttermilk I enjoy!