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Buttermilk Pie

Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern United States and is well known in Texas. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavourings such as vanilla or lemon zest. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.

Buttermilk Pie
This buttermilk pie recipe produces a rich, dense custard pie. It is an old-time favourite pie, served at many Sunday dinners after a meal of fried chicken and other comfort foods.
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 quantity of pastry for a 23 cm pie
  • 1¾ cups sugar
  • ½ cup butter
  • 2 eggs
  • 1 cup buttermilk
  • 2¼ tablespoons flour
  • ¾ tablespoon vanilla
Instructions
  1. Preheat oven to 175°C
  2. Place all ingredients into a double boiler, cook over medium heat (stirring often) for 5 minutes, until all ingredients are melted.
  3. Pour into unbaked pie crust and bake for 40 minutes, or until the filling is firm and golden.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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