A Super Easy and Delicious Dessert
Old Fashioned Buttermilk Pie is a dessert with a following. This pie originated in England. The recipe was brought to the United States by Southern settlers from England. Chess Pie is often confused with Buttermilk Pie; however, it doesn’t contain buttermilk or a cornmeal crust.
The popularity of Buttermilk Pie peaked during the Great Depression (1930’s) as a cheap but satisfying dessert. Resourceful bakers used buttermilk because it was abundant and inexpensive. With common ingredients from the pantry/larder (sugar, flour, butter, eggs, buttermilk), it’s one of the many pies I grew up enjoying when seasonal fruit is not available.
This version gives the option of added lemon zest and freshly grated nutmeg to add extra punch. My father grew up on Texas Vinegar Pie, another interesting pie famous during the Great Depression. I will be making that one soon. If necessity is the mother of invention, these milk pies are a tasty example of that.
Old Fashioned Buttermilk Pie
- pie pan
- stand mixer, hand mixer or whisk
- mixing bowl
- measuring spoons and cups
- 1¼ cups sugar, granulated or caster
- ¼ cup butter, melted
- 2 tbsp flour, all-purpose
- 3 whole eggs, slightly beaten
- 2 cups buttermilk
- 1 tbsp vanilla, extract
- ⅛ tsp salt
- 1 tsp lemon zest (optional)
- ½ tsp nutmeg, ground (optional)
- 1 9" pie shell, unbaked, store-bought, or homemade
- Preheat an oven to (400°F or 205°C)
- In a stand mixer or mixing bowl, combine sugar, butter, flour and beat until smooth and creamy.
- Add the eggs one at a time and mix on low until each egg is incorporated. With the stand mixer on low, stir in the buttermilk, vanilla, salt, lemon zest (optional), and nutmeg (optional).
- Pour the mixture into an unbaked pie shell and place in a preheated oven at 400°F/205°C for about 40 minutes. Adjust baking time as necessary for your range.
- Once the pie has set, remove it from the oven cool it on a wire cooling rack. Allow the pie to cool to room temperature before slicing. Then, the pie is ready to serve warm, or you can refrigerate for later. Old Fashioned Buttermilk Pie keeps refrigerated for 4-5 days.