Never had I ever eaten a slice of buttermilk pie until last summer when a coworker brought some to the office. As a huge fan of anything buttermilk, I devoured my slice and went back for seconds. Buttermilk pie is a dessert indigenous to The South and Texas. How was I just tasting it at the ripe age of 24?
My dad loves pumpkin pie. I would always bake him pies straight from the can come Thanksgiving time. I would occasionally have a slice of pecan or coconut cream pie from Bill Miller’s if my grandpa had a craving. I was never really a fan of apple pie. GASP! How un- American of me, right? Needless to say, I grew up very sheltered from the amazing types of pie out there in the world. Buttermilk was one of these!
Upon opening my Hoosier Mama cookbook for the first time, I landed on page 174, pretty much the centerfold, a recipe for buttermilk pie. The rest is history! I have since adapted Paula Haney’s recipe a litter here and a little there to satiate my cravings. My two favorite versions include the addition of cocoa powder, extra lemon, and frozen berries. You wanna know what makes this pie the best things ever? This.
1 cup granulated sugar
6 tbs butter
the zest of an entire lemon
2 large eggs, separated
3 tbs all-purpose flour
1/2 tsp ground nutmeg
1/4 tsp kosher salt
1 1/2 tbs fresh lemon juice
1 cup buttermilk
***for chocolate buttermilk pie: 3 tbs cocoa powder
***for berry buttermilk pie: 1 1/2 cups frozen berries, preferably black, blue, or raspberries
1. In a large bowl, cream together butter, sugar, and lemon zest.
2. Whisk together the egg yolks and add to the sugar and butter.
3. In a separate bowl, whisk together four, nutmeg, salt, and *cocoa powder. Slowly add the dry mixture to the butter, combining thoroughly.
4. Slowly pour in the lemon juice, followed by the buttermilk. Mix together on low. Using a rubber spatula, scrape the sides of the bowl, being sure to incorporate everything.
5. In another separate bowl, beat the egg white until soft peaks form. Fold 1/2 of the egg whites into the batter using your rubber spatula. Once fully combined, fold in the remaining egg whites. *If making a berry buttermilk pie, stir in the berries at this time.
6. Gently pour the batter into a blind baked pie shell. Bake in a preheated oven at 350 degrees for 45 minutes.
Let your pie cool for about 30 minutes to an hour after baking. For a little extra sweetness, I dusted the tops with powdered sugar!
Buttermilk pie, and especially these variations, has wiggled its way to my top favorite desserts, coming in second to pecan pie! I can’t wait til the holidays so I can make/maybe sell some of these bad boys. Until then, they will suffice for Sunday Breaking Bad watch parties.