Buttermilk Pie

Ahhh, buttermilk. What used to be a staple in every good, Southern kitchen is now a rarity for the most part and bought only for special recipes. That's the case in my kitchen, anyway.  I'm sure this has everything to do with the healthier lifestyles most people are trying to lead. Afterall, buttermilk, and especially the recipes using buttermilk aren't exactly healthy. Buttermilk biscuits, fried chicken, cakes and pies...

I have fond memories of the buttermilk that was always in my Grandma's kitchen. And later, after my Grandma passed away, my mom usually kept some in the fridge for the nights my Grandpa Carter would have supper with us. He would eat with us most every night and looked forward to his dessert the most - a bowl of cornbread covered in buttermilk. I didn't share his affection for this "dessert". I couldn't get over  the sour taste and curd like texture of it. But, when used for soaking chicken for frying, or in preparing biscuits or pies, there is no substitute for it!

When I have a recipe that calls for buttermilk and I actually go to the grocery store and purchase a half gallon of the stuff, I make sure to use it all. Which means that for the following week or two, I'm making those buttermilk biscuits, fried chicken, cakes and pies. Like my old high school Spanish teacher, Mrs. Cobb said, "almost everything is ok in moderation"....

The following is my favorite recipe for Buttermilk Pie. In my notes, I have written that it's from "the church cookbook". I wish I'd taken better notes because I have no idea which church cookbook this if from, especially considering I'm an avid collector of Southern church cookbooks. But, most recipes for this pie are very similar. The important thing to remember when preparing it, is to gently stir the ingredients together. Don't be tempted to use your KitchenAid mixer, or even your hand mixer. Use a wooden spoon for best results.

Buttermilk Pie
1 1/3 cups sugar
2 Tbs. all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1 stick of butter, melted
2 teaspoons vanilla
1 unbaked deep-dish pie crust
Preheat oven to 350. Combine sugar and flour in a large bowl. Add the buttermilk and eggs and stir with a wooden spoon until blended. Stir in the melted butter and vanilla and pour into the unbaked pie crust. Bake for 45  minutes. The top should be golden brown. Cool on a wire rack for at least an hour - the pie will set, or firm up after cooling.

 It's ready to come out!

Fresh from the oven. It smells heavenly. 

When you take this out of the oven, you'll probably notice a pool of butter in the middle. Don't scoop this out!! It will eventually make it's way through the pie and you'll be happy you left it! When the pie has cooled, it will deflate a little (or a lot). It may even sink some in the middle. Don't worry if it sinks, it will still taste just as delicious!