Buttermilk pie recipe - Best Milk Recipes

Buttermilk pie recipe

History of Buttermilk Pie:

Buttermilk pie is very popular in the Southern United States and some compare the flavor to crème brulee. It has strong similarities to Chess Pie with its custard texture, but Chess Pie does not contain buttermilk and it uses cornmeal. See also similarities to the Amish Sugar Cream Pies.

Buttermilk Pie is believed to have originated in England. The recipe was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and inexpensive. When fruit was not in season, this pie could be made all year round with ingredients from the pantry (sugar, flour, butter, eggs, buttermilk). The traditional recipe for buttermilk pie calls for 2 cups of sugar which combined with the buttermilk gives the pie a very sweet and tangy flavor. In Texas, serving buttermilk pie for dessert is a Thanksgiving tradition. Many people recommend enjoying a slice of buttermilk pie with good strong coffee to cut the sweetness of the pie.

Comments by Kate Matthews of Shreport, Louisiana, a recipe contributor to Taste of Home Magazine:

“This recipe is older than I am and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings."


Yields: makes 1 pie
Prep time: 20 min
Cook time: 40 min


1 1/2 cup granulated sugar
3 tablespoon all-purpose flour
1 cup buttermilk, divided
3 eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans


Preheat oven to 425 degrees F. Prepare pie pastry.

Lila Scheer In a large bowl, combine sugar, flour, and 1/2 cup buttermilk. Add beaten eggs and the remaining 1/2 cup buttermilk; mix well with a whisk.

Mix in the melted butter and vanilla extract.

Pour into prepared pie crust. Sprinkle chopped pecans over the top.

Bake for 10 minutes, then reduce heat to 350 degrees F. and bake approximately 25 to 30 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the top is lightly brown and the center is set.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.


Popular Q&A

Heirloom Buttermilk Pie Recipe Crust? | Yahoo Answers

That crust recipe will work. But I never put sugar in a regular pie crust. I also still use shortening instead of butter since I think it makes a flakier crust. But the proportions of flour, fat and water seem right in that recipe. Obviously, that makes more than one pie crust. You can either halve the recipe or put the other one in the freezer for future use.

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