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Buttermilk Pie

BarmyFotheringayPhipps | Sep 23, 200901:33 PM

The "When Is Thanksgiving?" thread in General Topics has veered off into a discussion of a Thanksgiving favorite in our house, buttermilk pie. In case there was any interest, I decided to post my recipe.

As noted in the other thread, buttermilk pie is a southern thing, related to but not identical to chess pies. Made properly, it's nicely dense and not overwhelmingly sweet as southern desserts go, and the unconventional mixture of buttermilk and lemon juice works surprisingly well together. I personally think this pie is best served chilled but not refrigerator-cold: take it out a few minutes prior to serving.


1 stick butter, softened
2 cups sugar
5 eggs
1-2 teaspoons lemon juice (or juice of 1 lemon)
1 teaspoon vanilla
2 tablespoons flour
1 cup buttermilk
ground nutmeg
1 deep-dish piecrust, at least 9 inches

Beat butter and sugar until light and fluffy. Add eggs, one at a time. Add lemon juice, vanilla, flour and buttermilk. (Note: mixture may curdle. Don't panic.) Pour into piecrust and dust with ground nutmeg. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 45 minutes. Pie may look puffy at first, but will deflate and become denser as it cools. Cool completely then room temperature, then chill.

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