Buttermilk pie is a classic many of us have grown up having enjoyed. This is a terrific pie for when you don’t have a lot on hand, but still, want to make dessert. This is a custard-like pie that is good both warm out of the oven and later chilled.
A lot of people love buttermilk pies. It is a wonderful creamy custard pie that you don’t often see in stores, bakeries, or in restaurants. So if you want one of these old-fashion pies, you are going to have to prepare one yourself. Did you know it is super easy to make this pie? If you can measure and stir, you can make one of these amazing pies.
What’s the difference between a buttermilk pie and a buttermilk chess pie?
In one word, cornmeal.
- A buttermilk pie filling is made of sugar, butter, eggs, buttermilk, and flour. People add vanilla, lemon zest, and nutmeg for variety.
- A chess pie has its origin in New England. Cornmeal was added instead of flour to help the pie stabilize.
Are both pies completely delicious? Yes!
Love old-fashioned pies? Be sure to check out these old-fashioned pie recipes
Colonia Cottage Buttermilk Pie
- 1 9 inch pastry shell
- 2 eggs beaten
- 1 cup sugar
- 3/4 cup butter melted
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350 degrees F (175 degrees C).
- Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell, and sprinkle top of the pie with nutmeg.
- Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake an additional 10 minutes. Pie is done when a toothpick inserted in center comes out clean.