on Nov 24, 2024 183 Comments This favorite, old-fashioned Buttermilk Pie recipe uses simple ingredients found in most southern kitchens. This simple pie is similar to Chess Pie in that way. It has a delicious yet sweet and tangy taste with a light and silky texture. I love to make it for special family suppers and holiday desserts. It’s an impressive yet simple-to-make pie that everyone enjoys!
Buttermilk Pie Recipe
I use buttermilk in many recipes, especially baking, but it shines so well in this delicious, easy pie. And if you aren’t a buttermilk lover, don’t worry because this pie doesn’t taste like buttermilk! Buttermilk pie has a tender, tangy texture that tastes amazing in a good, flaky pie crust. Let me tell you how I make it. Apple Pie Pie Crust – You can use my homemade Pie Crust Recipe, unbaked, or a store-bought pie crust. Buttermilk Pie Filling:
Eggs – should be at room temperature Sugar – Use granulated sugar Flour – Use all-purpose flour Butter – You’ll use melted butter. Buttermilk – It’s easy to make homemade buttermilk substitute if you don’t have it on hand. Vanilla extract – I use my homemade vanilla extract, but you can also use a favorite pure vanilla extract from the store if you wish. Lemon Juice and Lemon Zest – These add brightness to the delicious pie’s flavor. See my lemon guide for tips about juice, zest, and more. Salt – I use kosher salt. I give details about the brand and amount of kosher salt used for this pie on the recipe card.
To Freeze. Allow the baked pie to cool completely. Wrap it well, place it in an airtight, freezer-safe container, and freeze for up to two months. Thaw in the refrigerator overnight, then slice and serve. This pie makes a great addition to a holiday dessert buffet or Sunday supper with its light texture and comforting taste! But it’s so easy, it is the perfect pie to serve anytime. Sweet Potato Pie Coconut Cream Pie Pecan Pie Key Lime Pie Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it. Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published in 2013.
