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.
Simple, delicious, and satisfying, Old Fashioned Buttermilk Pie never fails to convert.
Measure out the ingredients for the pie.
The ingredients in this recipe are straightforward, so get the very best buttermilk you can find.
Whip the softened butter, then add the sugar, flour, and salt.
Once the sugar, flour, and salt have mixed, the consistency will look like pale sand.
Next, add one egg at a time and whip until the egg is thoroughly incorporated.
With each addition of egg, the consistency will become more like batter.
Next, add another egg once the first is fully incorporated.
Continue by adding the remaining egg and beat on medium until incorporated.
Finally, add the pure vanilla extract and whip to incorporate. You can add lemon zest or nutmeg at this time for a richer flavor (optional).
Use an unbaked pie shell for the mixture. I had a pre-made pie shell that I needed to rotate out of my freezer on this day. I will be working on getting my master pie crust recipe out soon!
Fill the pie shell to the top. Always place pies (or anything that might overflow while cooking) in the oven on a sheet pan. For example, while I’ve never had a Buttermilk Pie overflow, placing it on a sheet pan is a good idea. Place into a preheated 400°F/205°C oven and bake for 40 minutes.
Fresh out of the oven with a golden-brown crust! Allow the pie to cool completely before slicing. Traditionally in Texas, we refrigerate buttermilk pies, though they can be served cold or at room temperature. My wife swears the best way to eat Old Fashioned Buttermilk Pie is to warm it in the toaster oven for a few minutes. To me, it’s good at any temperature.
Super easy Old Fashioned Buttermilk Pie.
Old Fashioned Buttermilk Pie
Equipment
- pie pan
- stand mixer, hand mixer or whisk
- mixing bowl
- measuring spoons and cups
Ingredients
- 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
Instructions
Preheat oven
- Preheat an oven to (400°F or 205°C)
Mix ingredients
- 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).
Bake
- 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.
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