A Super Easy and Delicious Dessert
Old Fashioned Buttermilk Pie is a dessert with a following. Although, most people either love it and can’t get enough, or they don’t. This pie is believed to have 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 and has a cornmeal crust.
Popularity of Buttermilk Pie peaked during the Great Depression (1930’s) as a cheap but satisfying dessert. It was predominantly made in Texas where resourceful bakers used buttermilk because it was abundant and inexpensive. When fruit was not in season, this pie could be made all year with ingredients from the pantry (sugar, flour, butter, eggs, buttermilk). It’s one of the many pies I grew up with.
This version gives the option of added lemon zest and fresh grated nutmeg to add extra punch. My father grew up on Texas Vinegar Pie, which is another interesting pie popular 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
- ¼ cup butter, melted
- 2 tbsp flour, all purpose
- 3 whole eggs
- 2 cups buttermilk
- 1 tbsp vanilla
- ⅛ tsp salt
- 1 tsp lemon zest (optional)
- ½ tsp ground nutmeg (optional)
- 1 9" pie shell, unbaked
- Preheat an oven to 400°F/205°C
- In the bowl of a stand mixer or mixing bowl combine sugar, butter and 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 oven.
- Once the pie has set, remove from the oven and cool on a wire cooling rack. Allow the pie to cool to room temperature before slicing. The pie is ready to serve warm or you can refrigerate for later. Old Fashioned Buttermilk Pie keeps refrigerated for 4-5 days.