Southern Buttermilk Pie
This old fashioned Southern Buttermilk Pie has a sweet custard like filling with a very slight tang from the buttermilk . Made from my G-Mom’s recipe it was always my Dad’s favorite holiday pie .
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This recipe actually goes back even further than that faded 1972 postmark. It was my late G-Mom’s Buttermilk Pie recipe. In 1972, shortly before I was born, my Aunt Peggy shared my late G-Mom’s recipe with my mom, mailing it to her on the back of a postcard. And yes, I still have it.
That postcard stayed tucked away for all these years in my mother’s cookbook, alongside recipes handwritten on the backs of envelopes, scraps of paper, and whatever else happened to be handy at the time. That’s just how family recipes were saved and shared back then. The handwritten recipe simply says Buttermilk Pie at the top and calls for just a handful of simple ingredients: eggs, sugar, buttermilk, vanilla, flour, optional coconut, and a stick of melted oleo. I’ve modernized G-Mom’s recipe just a little over the years, including replacing the oleo with real butter, but the heart of her recipe remains the same
Read more: Southern Buttermilk PiePostmark 1972
What you will need to make this old fashioned pie
- Deep Dish Pie crust -homemade or store bought
- Buttermilk
- Sugar
- vanilla
- eggs
- flour
- Butter
- Mixing bowl
- Wire Whisk
- Pie Shield
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What you will love about this Southern Buttermilk Pie:
- Sweet and creamy custard filling: Buttermilk Pie is a classic Southern custard pie made with simple ingredients like buttermilk, eggs, sugar, butter, flour and vanilla. It bakes up rich and creamy with a beautiful golden, slightly crackly top.
- Simple ingredients: There’s nothing fancy here. It’s made with inexpensive pantry staples that our grandmothers almost always had on hand, which is probably one reason recipes like this have been passed down for generations.
- Perfect for the holidays: This pie is right at home on a Thanksgiving or Christmas dessert table, but it’s just as good for Sunday dinner or anytime you’re craving an old fashioned Southern dessert.
- Great for making ahead: Buttermilk Pie needs time to cool and set before slicing, making it an easy dessert to prepare ahead of a holiday meal or gathering.
- A little piece of family history: This isn’t just another pie recipe to me. Every time I make it, I’m reminded of G-Mom, that old postcard tucked away in my mom’s cookbook, my dad, and all the holidays our family shared around the table.
Let’s Make a Buttermilk Pie
- 1-Cream together melted butter and sugar
- 2-Add one egg at a time
- 3-Beating after each egg until all four are beaten in
- 4-Beat in flour until smooth
- 5-beat in vanilla
- 6-Slowly add the buttermilk , beating as you go
- 7-Pour into a deep dish pie crust
- 8-Bake at 325 55-60 minutes . Let cool completely before slicing
This pie is plenty delicious served on it’s own ,but I love serving it with a big dollop of whipped cream on top.
Buttermilk Pie Variations:
- Coconut Buttermilk Pie: G-Mom’s original recipe included coconut as an option. Stir about ½ to 1 cup of sweetened shredded coconut into the filling before baking for a little extra texture and coconut flavor.
- Lemon Buttermilk Pie: Add 1 tablespoon of fresh lemon zest to the filling. The citrus works beautifully with the slight tang of the buttermilk.
- Nutmeg Buttermilk Pie: Sprinkle a little ground nutmeg over the top before baking for a warm, old fashioned flavor that’s especially nice during the holidays.
- Powdered Sugar Topping: Once the pie is completely cool, give the top a light dusting of powdered sugar for a simple, pretty finish.
In conclusion
This Southern Buttermilk Pie is more than just a dessert to me. It’s a little piece of family history that started with my G-Mom, was passed along to my mom in 1972, and became my dad’s favorite holiday pie. I love that all these years later, I can still make that same simple, old fashioned pie and now share the recipe with you. I hope it finds a place on your holiday table and maybe even becomes a tradition in your family too.
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Southern Buttermilk Pie
Ingredients
- 1/2 cup butter melted
- 2 cups granulated sugar
- 4 large eggs
- 3 Tablespoons all purpose flour
- 1/8 teaspoons salt
- 1 1/2 teaspoon vanilla
- 1 cup buttermilk Full fat
- 1 Deep Dish Pie Crust unbaked
Instructions
- Cream together the butter and sugar , beat until smooth
- Add one egg at time beating in between each egg
- Beat in flour , salt and vanilla
- Slowly beat in buttermilk , beat until smooth
- Pour into an unbaked pie crust
- Bake in a 325 degree oven for 55 minutes to 1 hour or until set . It may slightly jiggle a little in the middle but not be liquid like .
Notes
Nutrition
No, despite it’s name it is a sweet and rich custard like pie.
To be on the safe side I would say yes .
The edges should be set and the top lightly golden. The center may still have a slight jiggle when you remove it from the oven, but it will continue to set as the pie cools.
