The recipe for Buttermilk Pie was handwritten on an index card in green pen. In a sea of pencil filled recipe cards I was intrigued, but the name…made me a skeptic. Another gamble was about to start but hey, at least I had a way to use up this extra buttermilk in the fridge!

Buttermilk Pie is most similar to cheesecake; not quite as firm, a touch less rich and not nearly as finicky to make. I’m pretty excited to have this recipe in my back pocket and I think you should add it to yours too! This will make you look fancy as you break away from the standard cupcake and cookie trends of today.

I bet it’d be even better if I had that elusive crust recipe. Hopefully it’s written down and not a secret recipe Great Grandma Mary kept locked in her noggin.

 

Buttermilk Pie

3 cups buttermilk

2 eggs

1 cup sugar

1 tsp vanilla

1 Tbsp lemon juice (optional)*

pie crust

 

Preheat oven to 450 degrees.

Stir eggs together with the sugar until smooth. Add remaining ingredients and stir well.

Pour into unbaked pie crust and place in oven for 10 minutes. Then reduce temperature to 350 degrees and bake an additional 45 minutes. Check at the midpoint and cover the crust if it looks like it is getting too dark for your taste. Remove from the oven once the filling has set. (It’ll still shake like Jello but it won’t wiggle like there is still liquid in the middle.)

We topped the pie with strawberries and whipped cream but this is so versatile!

*Buttermilk has some tang on its own so only add the lemon if you want a little extra zing. We all liked it with the lemon but I think it would have been more to our liking without.

Some more creative options for ya:

• Sprinkle a dash of cinnamon or nutmeg in the mix before baking.
• Top the pie with berries before serving.
• Add some chocolate chips to the mix or a small layer of ganache on top.

Whisk it until smooth. It’ll be really runny!

The support staff is at it again.

He may have panicked when the sugar started to sink to the bottom, “Oh no! It is going away!!”

Roll out your crust…the bottom will be hidden so no need to be perfect.

Pop the big bubbles before you put it in the oven to ensure a smooth final product. Use a toothpick or if you have one a crème brulee torch to quickly get the job done.

Some cracking on the surface is to be expected, it adds character and the flavor is delish!

Do you know of any other great add-ons for a buttermilk pie?