Community Pick
Buttermilk Pie
"This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy"
photo by Robin and Sue
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- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
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8
ingredients
directions
- Preheat oven to 400°F.
- Beat the butter and sugar together until light.
- Add the eggs and beat; then beat in vanilla.
- Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
- Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
- Pie should turn a nice golden brown and a knife inserted should come out clean.
- I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).
Questions & Replies
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My son ate at Mark's Feed Store in Louisville, Ky and wants me to figure out what is in that pie. There is bacon grease in it somewhere, maybe to make the crust. The crust is definitely lard because is it so short and crumbly. I suspect they use a tablespoon of bacon grease in with the lard to make the crust or they grease the pan with the bacon grease. I can't figure out how that thin layer of sugar is baked onto the top of the buttermilk filling. Do all buttermilk pie recipes make that thin layer of crunchy sugar on the top? Anyone know how Mark's Feed store does their pie? -
The butter seperated from the batter and was floating at the top of the pie. What did I do?
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I am making these for a fall festival this weekend. Question - I am always concerned when the recipe doesn't specifically say whether to bake the pie crust first. So the custard goes into an UNBAKED pie shell? THANKS!
Reviews
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Wow! I took one bite of this delicious pie and I had an immediate flashback of me, as a child, sitting in my Amish great-grandmother's kitchen eating this exact pie. This recipe is the real deal! I followed this recipe exactly, but I recommend loosly placing some aluminum foil on top of the pie the last 30 minutes of baking to avoid overbrowning. This pie is good served cold for Summer and warmed up for Winter. -
I love this pie. This recipe fits PERFECTLY into one of those frozen Pet-Ritz deep dish pie shells. I made two pies... one pie with 1/2 tsp. lemon extract added and one without. Both were delicious!! I also reduced the sugar to 1 cup, as others did. Cooking custardy-pies is always tricky for me. I make a loose foil "tent" over the whole pie with a slit on top for steam to escape. If it needs browning, I'll remove the tent 10 or 15 minutes before the baking time ends. Thank you for sharing this treasure of a recipe!
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I made it with the full sugar amount, and made it again with only adding 1 cup. Definitely better with only 1 cup. I used Pillsbury frozen deep dish crusts. The first pie, I cooked as directed, but it browned more than enough with 20 minutes still left to bake. Second pie, I heated the oven to 400 degrees but immediately turned it back to 350 when I placed the pie in to bake. Came out perfect the second time. -
Hi! I don't want to add stars because I modified this into something else, but the recipe is yours, so I have to give credit. What a yummy surprise flavor! I used FF Buttermilk that I needed to use up, 1 c of sugar and I added the vanilla in to the mix at some point- the instructions don't say where. Anyway, I omitted the crust entirely and greased a glass pie pan. Baked as directed, first for 10 mins at 400, then 50 mins at 350 and ended up with a really thin and light and creamy custard with a caramelly top. I would serve with berries, but for the 2 of us, it was just a great sweet treat without a lot of fuss. We're keeping it! -
I had actually never heard of the buttermilk pie, but the name and picture enticed me. The ingredents are similar to a southern chess pie, but after tasting this, I can never go back! I also used a refrigerated pie crust. Now that I am pregnant, I crave a warm slice of this pie.
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Tweaks
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I put 3 tablespoons of lemon juice I squeezed from one large lemon.. SO GOOD! I made it both ways. LOVE IT!
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Substituted a whole vanilla bean. Game changer. Now I gotta make a few this weekend for friends. Gonna add lemon juice to try in @ least one (our house pie). Was also told a friend swirls in lemon curd every time she's feelin' sassy. I pride myself in the crust which has to be savory, flaky, and buttery. I hear spreadable buttery makes it flakier, anyone know about this? Also, gonna work on crust appeal appearance wise. I just adore this pie. -
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This is such a fabulous pie! I add a Tbsp of lemon juice and just a pinch of ground nutmeg (maybe 1/8 tsp?). So good!
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Super sweet but delicious. I used half a vanilla bean instead of the extract. Next time I'll cut the sugar down to one cup and add some lemon juice to brighten the flavors a bit. Maybe I'll even replace half the flour with cornmeal for a chess pie. Thanks for the recipe! -
Melted 3/4 cup butter, NEVER MARGARINE. Undercooked it a little for a more custard texture.
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RECIPE SUBMITTED BY
thefensk
Mebane, North Carolina
I'm a novelist and am also the author of The Mossback Cafe Cookbook
