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| Buttermilk Pie |
This has got to be one of the easiest and most delicious pies ever for anyone who is inclined to have a sweet tooth and enjoy cream pies. I made the recipe 35 years ago for the first time from a cookbook my Grandma Neukam gave me and all my sisters from the Dubois County Extension Homemakers Club in 1975. Now my sisters and all the family enjoy it. I hope you will too.
Preheat oven to 400 degrees F.
!/2 C. buttermilk
1 3/4 C. sugar
2 large eggs
3 T. flour
pinch of salt
1 stick butter or margarine melted
1 t. vanilla
nutmeg
Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with fresh nutmeg. Bake 15 minutes at 400 degrees. Reduce to 350 degrees and bake about 45 minutes longer.
Cool to allow the filling to set.
This pie is rich, you could use a little less sugar and add 1 T. more flour.
NOTE: This is the way the recipe is written. I have sometimes reduced the sugar by 2 T. and increased the flour.
It looks really good! But seems like 1 3/4 cup of sugar is too much! Wouldn't 1 cup be plenty?
ReplyDeleteThere is a notation in the recipe that you can cut back the sugar a little and add a tablespoon of flour. I have used a scant 1 1/2 C. sugar and + a rounded T. of flour and it was fine. I am not too sure about cutting all the way to 1 C., as that is almost in half?? If you try it let me know what you think please.
ReplyDeleteThe pie is delicious and people just LOVE it when they discover it.
Just getting ready to make some Buttermilk Pies. I only put in 1 Cup of Sugar and everyone loves it. Although it's still a little to sweet for me. I don't add salt to mine. Maybe I'll add some to one of them and see if it taste any different. Thanks for Sharing! :0)
ReplyDeleteAm I reading this right? Is it just 1/2 cup of buttermilk or 2 cups? 1/2 just doesn't seem like enough.
ReplyDeleteThe recipe is !/2.
Thanks!
You are reading it correctly. It is 1/2 cup of buttermilk. Warning! It is delicious, very rich, and addictive. Thanks.
ReplyDeleteDiane
I have been making this for years too, but my recipe is a little different. My recipe calls for a cup of sugar, so that should work too! Happy eating!
ReplyDeleteMy mother-in-law from Kentucky introduced me to buttermilk pie...it's plenty sweet! That's why when I came across a Lemon buttermilk pie version, I was delighted. It's very good.
ReplyDeleteIt looks like Hoosier Sugar Cream Pie!
ReplyDeleteMine calls for 2 Cups of sugar, 3 eggs, 1/4 cup of flour. And I only use Mexican Vanilla - a huge improvement in flavor
ReplyDeleteAlthough a totally different recipe, this is close in taste to a Chess Pie made with vanilla and vinegar, vs the French Lemon version with lemon juice. I believe this recipe would be very good converted to lemon.
ReplyDeleteI love your comments almost as much as this pie! I too use Tahitian vanilla and think the pie is a bit like a sugar cream. My Grandmother and the town she lived in was VERY, VERY GERMAN. I always wondered if the roots of the pie were German for that reason. My Mother spoke no English when she started school and my Great Grandparents spoke very little broken English. Many of the headstones where they are buried are in German and date back many generations.
ReplyDeleteHello,
ReplyDeleteThis Pie looks so delicius, I really would love to make it but I need some help.
When you say a stick of butter, you mean 250grams? In my country butter is not sold in stick shapes, its more like a block of 250gr.
And for the flour the 3 T. are tablespoons right?
Finally for the pie crust, I just make one with a recipe I have and theres no need to pre-bake it with rice etc, I mean this unbaked pie shell is not something you buy from the supermarket? sorry for this question Its just that i have never seen something like that in my local s/m and I want to be 100% sure.
Thanks for this recipe and for your time!!
I will try to help. A stick of butter is 4 ounces here and if there are 28 gr per ounce that should then be 112 gr.(I think.) Yes, in this country T. is standard for tablespoon and t. is for teaspoon. As for the pie crust, any unbaked pie crust is fine. It is like making a pumpkin pie. It all gets baked together. I am so pleased you want to try this. Please let me know if you like it. It is always a BIG hit where ever I take it. My best to you. Diane
ReplyDeleteThanks Diane for your immediate responce! :D
ReplyDeleteAs soon as I make it, I'll come back here and tell you how good it was, cause there's no doubt about it!!
Love and kisses,
Zoi.
Love to hear back from you and hope you enjoy! It is my daughter-in-laws favorite pie and I plan to make one for this Sunday dinner. My sons bring their families for Sunday dinner every week. We have a good old time! Hope you do too!! My very best to you.........Can't wait to hear back from you. Diane
ReplyDeleteMy husband and I had our first and only buttermilk pie in TN a few yrs ago. We went back the next day and got it again along with the recipe from the chef. I made it for T-Giving that yr and threw it away. We live in the West. I cooked it for the same amount of time she did but since altitude is higher, do I need to add more flour or cook longer? I've been afraid to try it again but we loved it when we bought it at the restaurant.
ReplyDeleteBarb,
ReplyDeleteI have never baked at high altitude but I looked up a few things and also based on having made this pie a few thousand time here is what I would do:
Reduce the sugar by 2 T. and increase the oven temperature 20 degrees then keep an eye on it and be ready to slightly decrease the baking time. It generally puffs up a bit when it is done if that helps. Good Luck. Diane
Can I use a non glass pie pan
ReplyDeleteThis is so close to my great great grandma's recipe. I love buttermilk pie. And alot of my friends said they don't like buttermilk, but this changed their minds for the pie anyway. Love,hugs and kisses Trina
ReplyDeleteHow long does it have to cool for?
ReplyDeleteJust until it firms up. A couple of hours maybe. Thanks! Diane
ReplyDelete