Buttermilk pie may not be the prettiest dessert, but this is a case where looks don’t matter. It’s all about the taste. When my daddy liked something he always said, “This tastes right musty!” meaning he wanted another helping. Buttermilk pie definitely falls into the musty category!
I’ve been making this pie for more years than I can remember from a recipe that was on the side of a Borden’s buttermilk carton. Rarely do I deviate from it other than to occasionally add a tablespoon or so of lemon juice to give it a more tart taste.
Over the weekend I made it for a casual dinner gathering and decided to add coconut and a touch of almond extract. Boy, was that a good decision! The usual buttermilk flavor was still there, but the new ingredients gave it an extra goodness.
If you want to give family and friends a new taste treat, try buttermilk pie. You’re likely to be rewarded with moans of pleasure! Oh, and did I say this is about the easiest pie you’ll ever make?
3 T. flour
1 c. sugar
1/2 c. unsalted butter, melted
1 c. buttermilk
1 1/2 t. vanilla
1/2 t. almond extract
Blend flour and sugar. Add remaining ingredients and mix well. Pour mixture into a chilled 9” pie crust and bake at 425 for 10 minutes. Reduce oven temperature to 350 and bake for an additional 35 minutes.