Don’t be afraid if for some reason you aren’t a buttermilk fan, you can’t tell there’s any in it at all. I am not a buttermilk fan when it comes to consuming it straight out of the container but when cooked in the right dishes it can add so much richness and body. Think of pancakes, waffles, and the best of all … biscuits. It can be used in both savory and sweet applications … don’t be afraid.
This pie is such a sweet, creamy, yummy, custardy concoction. Often confused with Chess Pie, this doesn’t contain the cornmeal Chess Pie does so it has a very smooth consistency. Yep, Buttermilk Pie. Originally from the U.K., a Southern U.S. classic for quite some time. The first time I made this I swear it took me back to living in the Ozark Mountains of Arkansas, Harrison to be specific, and having this from time-to-time growing up. I am so glad I (re)discovered this and hope you will give it a try.
- ½ cup buttermilk
- 1¾ cup granulated sugar
- 2 large eggs
- 3 tbsp all purpose flour
- pinch of salt
- 1 stick of butter
- Fresh grated nutmeg, this is important
- Preheat oven to 400º F.
- In a large bowl, mix everything together and pour into an unbaked 9" pie shell.
- Sprinkle the top lightly with fresh grated nutmeg.
- Bake 15 minutes. Reduce heat to 350º F and bake 45 minutes more. Use foil to cover the pie if it starts getting too brown, definitely keep an eye on the edges and use a pie shield or foil to keep them from getting too brown.
- Remove from oven and cool to allow filling to set before serving.