{"id":2857,"date":"2019-09-25T04:00:49","date_gmt":"2019-09-25T11:00:49","guid":{"rendered":"http:\/\/www.kyleecooks.com\/?p=2857"},"modified":"2021-07-26T16:00:16","modified_gmt":"2021-07-26T23:00:16","slug":"buttermilk-pie","status":"publish","type":"post","link":"https:\/\/www.kyleecooks.com\/buttermilk-pie\/","title":{"rendered":"Old Fashioned Buttermilk Pie (with Video)"},"content":{"rendered":"\n

This classic Southern buttermilk pie is easy to make and always a crowd-pleaser. It’s got a flaky crust and a smooth, custardy filling that tastes like something your grandma would’ve made – sweet, simple, and full of nostalgia.<\/p>\n\n\n\n

Try my Triple Chocolate Pie<\/a>, and my Arkansas Possum Pie<\/a> too! If you’d rather not bake, try Frozen Pink Lemonade Pie<\/a> for a summer time treat!<\/p>\n\n\n\n

Video below!<\/strong><\/p>\n\n\n\n

\"Buttermilk<\/figure>\n\n\n\n

Ever heard of Buttermilk Pie before? No? I tried a slice of this at an old country store, in a rural area we pass through on our way to go camping in the woods and knew I’d need to be making this at home immediately.<\/p>\n\n\n\n

I found out that it is originally from the UK, but the USA has claimed it as its own. I’m totally okay with tha<\/em>t, because what if I’d never gotten to try this, ever?<\/em><\/p>\n\n\n\n

This is a yummy pastry pie shell filled with a custard-like filling that is rich, tangy, creamy…dreamy…heavenly. <\/p>\n\n\n\n

It’s creamy and vanilla-y, yet tangy and rich. Quite the delicious slice! Seems like it’s an old favorite of grandmas and great aunts… and now me. I shared this with friends, and heard immediately “oh, I haven’t had this in over 15 years” and “this takes me back”. <\/p>\n\n\n\n

NAILED IT.<\/strong><\/em> <\/p>\n\n\n\n

I begin with a pre-made pie crust, but you are welcome to make your own! I include a link to a recipe below. I love how fast I can mix this and get it in the oven, ready for dessert later in the day, or week. This pie will keep (if no one finds it) in the refrigerator for about 5 days. We have no ACTUAL data past 2 days though, because my family finds things despite my best efforts.<\/em><\/p>\n\n\n\n

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<\/span>Expert Tip<\/span><\/h2>\n<\/div>\n\n\n\n

Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.<\/strong><\/p>\n\n\n\n

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Case in point: H enjoying his probably 8th slice of pie.<\/em><\/p>\n\n\n

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<\/span>Frequently Asked Questions<\/span><\/h2><\/div>\n\n\n

<\/span>Is Buttermilk Pie supposed to be runny?<\/strong><\/span><\/h3><\/summary>

Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set.

If yours is runny – it’s underbaked! You want the filling to be loose\/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.<\/p> <\/details>

<\/span>Should this pie be refrigerated?<\/strong><\/span><\/h3><\/summary>

Yes, after it cools to room temperature, cover an store in the refrigerator.
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<\/span>Is Buttermilk Pie and Chess Pie the same?<\/strong><\/span><\/h3><\/summary>

No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).<\/p> <\/details> <\/div>\n\n\n\n

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<\/span>Key Recipe Ingredients <\/span><\/h2>\n<\/div>\n\n\n\n

The full list of ingredients and amounts is found in the printable recipe card below<\/a>. <\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n