Buttermilk Pie

Buttermilk Pie Recipe - Traditional American Dessert

Region / culture: USA | Preparation time: 1 hour 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Buttermilk pie is a classic Southern dessert that is rich, creamy, and full of flavor. This pie has a smooth custard-like filling made with buttermilk, sugar, and eggs, all baked in a delicious cornmeal crust. It is the perfect combination of sweet and tangy, making it a favorite among many dessert lovers.

History

Buttermilk pie has been a staple in Southern cuisine for generations. It is believed to have originated in the United States during the early 19th century when buttermilk was a common ingredient in many households. The pie was a way to use up leftover buttermilk and create a simple yet delicious dessert. Over the years, the recipe has been passed down through families and has become a beloved tradition in the South.

Ingredients

Cornmeal Crust

1.25 cup flour, plus more for dusting the work surface
0.25 cup cornmeal
0.5 tsp salt
8 tbsp (1 stick) cold sweet cream salted butter
5 tbsp water

Filling

5 tbsp sweet cream salted butter, at room temperature
0.75 cup sugar
2 large eggs, separated
2.5 tbsp flour
1 cup buttermilk
0.5 tbsp freshly squeezed lemon juice
0.75 tsp finely grated lemon zest
0.13 tsp ground mace
0.25 tsp salt
3 tbsp sugar

How to prepare

Cornmeal Crust

Combine the dry ingredients and butter in a food processor or use a bowl and a pastry cutter; pulse or mix until the mixture resembles coarse bread crumbs.
Add the water a few tablespoons at a time, using just enough until a dough is formed.
Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 350°F (177°C).
Prepare a 9-inch pie pan and pie weights for blind baking the crust.
On a lightly floured work surface, roll out the dough to a thickness of 0.13 inches and transfer it to the pie pan, trimming the edges to fit.
Allow the dough to rest in the refrigerator for at least 30 minutes (or freeze for later use).
Line the chilled pie shell with aluminum foil or parchment paper and weigh it down with pie weights or uncooked beans.
Bake for 20 minutes or until light golden brown.

Filling

While the crust is baking, make the filling: in the large bowl of a stand mixer or using a hand mixer, combine the butter and 0.75 cup of sugar on medium speed for about 5 minutes, until light and fluffy.
Add the egg yolks one at a time, incorporating after each addition.
Reduce the speed and add the flour in increments, mixing well.
Slowly add the buttermilk, lemon juice, zest, mace, and salt, mixing well.
The mixture will form curds, set it aside.
In the bowl of a stand mixer or using a hand mixer, combine the egg whites and salt on medium speed.
Beat for a few minutes until frothy, then slowly add 3 tbsp of sugar, increasing the speed to high and beating until stiff peaks form.
Gently fold the egg-white mixture into the buttermilk mixture and pour it into the pie crust.
Bake for 45 – 50 minutes, or until the surface is brown and barely jiggles.
The pie can be served with fresh berries or whipped cream.

Variations

Add a splash of bourbon or rum to the filling for a boozy twist.
Sprinkle cinnamon or nutmeg on top of the pie before baking for a warm and spicy flavor.
Use a graham cracker crust instead of the cornmeal crust for a different texture.

Cooking Tips & Tricks

Make sure to chill the dough for the cornmeal crust before rolling it out. This will help prevent the crust from shrinking while baking.

- Blind baking the crust before adding the filling will ensure that the bottom of the pie is cooked through and not soggy.

- Be sure to beat the egg whites until stiff peaks form for a light and fluffy filling.

- Allow the pie to cool completely before serving to allow the filling to set properly.

Serving Suggestions

Serve buttermilk pie with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Fresh berries or a drizzle of caramel sauce also make great toppings.

Cooking Techniques

Blind baking the crust before adding the filling ensures that the bottom of the pie is cooked through and not soggy. Beating the egg whites until stiff peaks form will create a light and fluffy filling.

Ingredient Substitutions

If you don't have buttermilk, you can use a mixture of milk and lemon juice or vinegar as a substitute.

- Cornmeal can be replaced with graham cracker crumbs or crushed cookies for the crust.

Make Ahead Tips

Buttermilk pie can be made ahead of time and stored in the refrigerator for up to 3 days. Allow the pie to come to room temperature before serving for the best flavor and texture.

Presentation Ideas

Serve buttermilk pie on a decorative pie plate and garnish with fresh berries or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Pair buttermilk pie with a hot cup of coffee or a glass of sweet tea for a classic Southern dessert experience.

Storage and Reheating Instructions

Store leftover buttermilk pie in the refrigerator, covered, for up to 3 days. To reheat, place individual slices in the microwave for a few seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Calcium: 10% of daily value per serving

Iron: 6% of daily value per serving

Alergens

Contains: Dairy, Eggs, Wheat

Summary

Buttermilk pie is a rich and indulgent dessert that is high in fat and carbohydrates. It is a delicious treat to enjoy in moderation.

Summary

Buttermilk pie is a delicious and comforting dessert that is perfect for any occasion. With its creamy filling and buttery crust, it is sure to be a hit with family and friends. Enjoy a slice of this Southern classic and savor the rich flavors of buttermilk, sugar, and eggs in every bite.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Buttermilk Pie. It was many years ago, during a hot summer day in the small town of Sweetwater, where I grew up. I was visiting my Aunt Mabel's house, a woman known far and wide for her delicious baked goods.

As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of freshly baked pies. Aunt Mabel was bustling around the kitchen, her hands moving with practiced ease as she rolled out pie crusts and mixed fillings. I watched in awe as she deftly whipped up a buttermilk pie, a dessert I had never heard of before.

Intrigued, I asked Aunt Mabel where she had learned to make such a unique pie. She chuckled and replied, "Oh child, this recipe has been passed down through generations in our family. My grandmother used to make it for special occasions, and now I carry on the tradition."

I begged her to teach me how to make the pie, and Aunt Mabel graciously agreed. She walked me through each step, from mixing the filling to crimping the edges of the crust. As the pie baked in the oven, filling the kitchen with a tantalizing scent, Aunt Mabel shared stories of her own childhood and the memories she had of her grandmother making buttermilk pie.

When the pie emerged from the oven, golden and bubbling, Aunt Mabel cut us each a slice. The first bite was pure heaven - creamy and tangy, with a hint of sweetness. I knew then that this pie would become a staple in my own kitchen.

Over the years, I perfected the recipe for Buttermilk Pie, tweaking it here and there to suit my own taste. I made it for family gatherings, potlucks, and church events, always receiving compliments and requests for the recipe. I felt a sense of pride and connection to my roots each time I served the pie, knowing that I was carrying on a tradition that had been passed down through generations.

As I grew older, I realized that the recipe for Buttermilk Pie was more than just a dessert - it was a piece of my family's history, a link to the past that brought me closer to my ancestors. Each time I made the pie, I felt a sense of comfort and connection to those who had come before me.

I eventually shared the recipe with my own children and grandchildren, passing on the tradition of Buttermilk Pie to the next generation. I taught them the importance of preserving family recipes and the stories that accompany them, showing them that food can be so much more than just sustenance - it can be a way to honor our heritage and connect with our loved ones.

As I sit here now, reflecting on the many years I have spent perfecting the recipe for Buttermilk Pie, I am grateful for the memories and traditions that have been passed down to me. The simple act of baking a pie has brought me closer to my family, reminding me of the love and history that binds us together.

And so, I will continue to make Buttermilk Pie for years to come, sharing it with friends and family and passing on the tradition that has brought me so much joy. It is a recipe that holds a special place in my heart, a reminder of where I come from and the legacy I hope to leave behind.