This wonderful buttermilk pie
recipe was shared with me by my husband's aunt, Lila Scheer of Vancouver,
WA. Lila says, "I like to try old recipes. When I found this one, I
wondered how it would turn out. We found it to be delicious, as did our
visiting daughter and son-in-law. The texture is unusual. Though vanilla is
the only flavoring in the pie, I tasted a hint of coconut. Surprise your
family with this good old fashioned pie."
This is a delicious,
old-fashion Buttermilk Pie. Don't be put off by the buttermilk - this is a sweet and
flavorful pie. Lila made five pies for a family reunion, and this pie was definitely my favorite!
Check out more great
Pie Recipes and also
History of Pies.
History of Buttermilk Pie:
Buttermilk pie is very popular in the Southern
United States and some compare the flavor to crème brulee. It has strong similarities to
Chess Pie with its custard texture, but Chess Pie does not contain buttermilk and it
uses cornmeal. See also similarities to the Amish
Sugar Cream Pies.
Buttermilk Pie is believed to have originated in England. The recipe
was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with
buttermilk because it was in large abundance and inexpensive. When fruit was not in season, this pie could be made all year round with
ingredients from the pantry (sugar, flour, butter, eggs, buttermilk). The traditional recipe for buttermilk pie calls for 2
cups of sugar which combined with the buttermilk gives the pie a very sweet and tangy flavor. In Texas, serving buttermilk pie for
dessert is a Thanksgiving tradition. Many people recommend enjoying a slice of buttermilk pie with good strong coffee to cut the sweetness of the pie.
Comments by Kate Matthews of Shreport, Louisiana,
a recipe contributor to
Taste of Home Magazine:
“This recipe is older than I am and I was born in 1919! My mother and grandmother made this pie with
buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings."
Published resource for buttermilk recipes,
Southern Cooking by Mrs. S. R. Dull.
Buttermilk Pie, More interesting comments from readers giving some of their family history and memories with buttermilk pie
The Christian Science Monitor, Stir It Up -Thanksgiving recipe: Sorghum
Buttermilk Pie, by Perre Coleman Magness.
KQED - Bay Area Bites – Culinary Rants and Raves,
“Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote”, by Kim Laidlaw, Nov 26, 2013
Buttermilk Pie Recipe:
Yields: makes 1 pie
Prep time: 20 min
Cook time: 40 min
Pastry for 9-inch one crust pie
1 1/2 cup granulated
3 tablespoon all-purpose
1 cup buttermilk, divided
eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
Preheat oven to 425 degrees F. Prepare pie pastry.
In a large bowl, combine sugar, flour, and 1/2 cup buttermilk. Add beaten eggs and the remaining 1/2
cup buttermilk; mix well with a whisk. Mix in the melted butter and vanilla extract.
Pour into prepared pie crust. Sprinkle pecans over the top.
Bake for 10 minutes, then reduce heat to 350 degrees F. and bake approximately 25 to 30 minutes or until the internal temperature registers at least 160 degrees F. on
cooking thermometer and the top is lightly brown and the center is set.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and let cool on a wire rack. Refrigerate after cooling.
Makes 1 pie.