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You guessed it, I had leftover buttermilk, and I am not one to waste anything. So here we are with another pie recipe.
Well, that’s the beauty of not wasting anything, isn’t it? You get to create another delightful dish, and in this case, it’s a pie recipe! Buttermilk is one of those versatile ingredients that can add a lovely tanginess and creaminess to baked goods and using it in a pie is a clever way to put it to good use. So, what type of pie are you thinking of making with the leftover buttermilk? A classic buttermilk pie, a tangy key lime pie, or perhaps a fluffy buttermilk custard pie? The possibilities are endless, and I’m excited to hear about the delicious creation that’s about to unfold in your kitchen!
You just can’t beat a classic, and nothing proves that more than sweet Buttermilk Pie. This pie recipe only needs a few simple ingredients but gives you a flaky crust and sweet custard filling that can compete with even the fanciest of desserts. It’s like crème brûlée, but so much easier. A must-have Southern dessert that’s easy enough to whip up last-minute for any potluck or holiday gathering.
So, what’s the deal with buttermilk pie? And how is it different from chess pie?
Buttermilk pie is a classic Southern treat that’s been around for ages, but it probably came from England originally. When you think of pie, you might expect a yummy fruit filling, but that’s not the case here. Buttermilk pie has a simple custard-like filling made with eggs, buttermilk, and sugar. It’s a lot like the custard-filled Chess Pie, but without the cornmeal and with a touch of vanilla and lemon juice added in.
Thinking of making your own pie crust for buttermilk pie?
Absolutely no need to make your own crust! Store-bought pie crust works just fine. But you know what? This classic homemade pie crust is pretty darn amazing.
3 cups flour
1 tsp. salt
1 1/4 cup vegetable shortening
1 egg, beaten
1/3 cup cold water
1 tbs. vinegar
Mix the flour and salt. Cut in the shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. Roll out the dough on a floured surface to desired thickness. (This makes 3-4 pie shells)
How long can you keep a buttermilk pie in the fridge?
You can totally stash that delicious buttermilk pie in the fridge with some plastic wrap or in a snug container for around 3 days.
No buttermilk? No problem!
If you’re out of buttermilk, you can easily make a substitute by mixing regular milk with either lemon juice or vinegar. Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for a few minutes, and voilà – you’ve got a great buttermilk alternative for your recipe!
- 1 premade or homemade pie crust
- 3 eggs
- 1 1/2 c. sugar
- 1/2 c. butter, melted and cooled
- 3 tbsp. flour
- 1 c. buttermilk
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 1 tsp. kosher salt
Directions
Preheat the oven to 400 degrees. Just pop that pie crust into a 9″ baking dish. In a big bowl, mix the eggs and sugar really good. Throw in the rest of the stuff and mix it all up. Pour everything into the pie crust.
Place that goodness in the oven and bake it for 10 minutes. Then, dial down the heat to 350° and keep baking until it’s a bit golden and just a tad jiggly, around 40 minutes more. Enjoy!
“Cut my pie into four pieces, I don’t think I could eat eight.”
― Yogi Berra
The end result of this creation totally blew us away! With its smooth texture and a sweet yet tangy flavor, it really takes the taste buds on a wild ride. It’s like a fancy crème brûlée that adds a sprinkle of sophistication and nostalgia to the whole experience.
I hope you enjoyed the post and hopefully the recipe.
LauraLovingLife
Buttermilk Pie
Ingredients
- FOR PIE CRUST
- 3 cups flour
- 1 tsp. salt
- 1 1/4 cup vegetable shortening
- 1 egg beaten
- 1/3 cup cold water
- 1 tbs. vinegar
- FOR FILLING
- 1 premade or homemade pie crust
- 3 eggs
- 1 1/2 c. sugar
- 1/2 c. butter melted and cooled
- 3 tbsp. flour
- 1 c. buttermilk
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 1 tsp. kosher salt
Instructions
- for pie crust
- Mix the flour and salt. Cut in the shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. Roll out the dough on a floured surface to desired thickness. (This makes 3-4 pie shells)
- for filling
- Preheat the oven to 400 degrees. Just pop that pie crust into a 9″ baking dish. In a big bowl, mix the eggs and sugar really good. Throw in the rest of the stuff and mix it all up. Pour everything into the pie crust.
- Place that goodness in the oven and bake it for 10 minutes. Then, dial down the heat to 350° and keep baking until it’s a bit golden and just a tad jiggly, around 40 minutes more. Enjoy!
The first nutritional fact sheet id for the crust only. Second one is the filling only.
