Good Eats


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?

Buttermilk Pie

3 T. flour

1 c. sugar

1/2 c. unsalted butter, melted

3 eggs

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.

10 thoughts on “Good Eats

  1. Ooooh! Buttermilk pie! It a pie that can elicit some strange looks simply for it’s name and often, I’ll have to explain it with much assurance that it’s truly a delicious pie before I can coax others to try it for the first time but it truly is one of my all time favorites and very often becomes one of theirs too.

  2. Mmmm – my older relatives loved buttermilk and I bet some version of this pie was to be found / thanks for sharing the recipe and that quote
    “Tastes right musty!”
    🍰

  3. Linda, I love buttermilk pie and haven’t made one in ages. Thanks for the prompt to bake up one and for your recipe. I think I will add coconut.

  4. I have seen buttermilk pies floating around but haven’t ever tried one, your addition of almond extract has me putting this on my to do list for Spring, sounds wonderful!
    Jenna

  5. Sounds and looks delicious! Thanks for sharing the recipe.

  6. One question about the recipe; the chilled pie crust, should it be prebaked and then chilled?

    1. No, it will bake with the filling.

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