Pie Day 4: Buttermilk Pie – Success!!!!

Oh me, oh my, oh Buttermilk Pie.

Why had I never heard of this amazing, light, fluffy, custard pie? Maybe it’s because this pie isn’t as flashy as some of the other pies out there. She doesn’t flaunt herself, she doesn’t always have just the right event to attend, she just carries on, out of the spot light, being absolutely amazing and knowing all the while that anyone who takes the time to get to know her will fall in love with her. That’s the kind of pie this is.

This is a pie you should make:

1. Any time you have a cup of left over buttermilk

2. Anytime you are going to a potluck brunch and want to be the star. This pie is a great breakfast pie – and it is absolutely amazing paired with coffee, in fact, I’m eating it with a cup of coffee right now. Speaking of which…

3. Anytime you are drinking coffee

4. Anytime you want a light sweet desert

5. Anytime.

This pie does not need a special occasion. This pie is quick and easy to make, it isn’t too heavy or oppressive, it is a perfect everyday desert.

I made a raspberry sauce for the side and really liked the addition, although it’s completely not necessary. The pie has such a delicate taste and feel (super light and fluffy) that some may feel the raspberry sauce is too overpowering. It’s up to you.

To Make This Pie:

First, make your basic pie crust. I made a half butter, half shortening crust and I think it worked perfectly for this pie.

After your crust has cooled in the fridge for a good three hours minimum: roll it out, lay it in your pie pan, put it back in the fridge

Buttermilk Pie Filling Ingredients (I used This Recipe, it was perfect, I’m re-writng it below)

3 Large Eggs

1 Cup Sugar

2 T Flour

1 Stick Butter, melted and cooled slightly

1 Cup Buttermilk

2 t Pure Vanilla Extract


Heat oven to 325 F

Melt butter and set aside to cool

In a mixer (or a bowl) beat eggs slightly

Mix sugar and flour together well

Slowly mix the sugar/flour mix into the eggs, mix until creamy

Add melted butter into the mix, mix well

Mix in buttermilk and vanilla extract

You will now have a very runny mix. That is how it is supposed to be. Take your pie crust out of the fridge and fill will the mixture

Put in the oven at 325 F for 45 minutes – 1 hour. (Mine took 55 minutes) when you take it out jiggle it. It should jiggle. You’ll know it’s done when the middle doesn’t jiggle More than the sides. The jiggling should be uniform throughout the pie. You’re going for a uniform jiggle.

Set on a pie rack and let cool (it took 2-3 hours for mine to cool to a nice warm pie, it is also amazing cold)

Slice and serve with any combination of whipped creme, raspberry sauce, and coffee. Or eat it on its own, because it’s perfect like that too!

Raspberry Sauce

Pour 1 bag of frozen raspberries (8-10oz) in a sauce pan add 1 T lemon juice and sugar to your liking. (It’s a sweet pie so you may want your sauce more tart to even out, but keep in mind the pie is very light so too tart can over power the pie.) Stir until the berries turn into a sauce and are warm.


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