Buttermilk Pie

I have a buttermilk pie in the oven, and I wish you could smell it. It’s one of the most amazing, mouthwatering aromas. The kind that pulls you into the kitchen to see what kind of heaven must be in there. Even better would be if you were here to have a piece of pie right out of the oven. While it’s still warm. When it almost melts in your mouth. I just checked it and put the foil tent over it to keep it from getting too brown, so it won’t be long before it’s done.

Buttermilk pie is not a glamorous dessert. It’s not trendy. It’s not one of those desserts that would stop you in your tracks at the sight of it. Where you would find yourself saying Oh my God, what is that magnificent dessert and how can I get some? No, it’s not any of those things. In fact, it’s rather plain looking. It’s what I would call a comfort food. Pure and simple. On a scale of one to ten, it would probably be no higher than a five.

It’s what you will find on the inside that counts. That’s where you will find all the beauty. That’s where it would be ranked a ten.

Taylor Belle recently received her first lesson on this. One of her friends started dating a boy that she considered a six or seven. She liked the way he looked. She felt good being around him. Until she got to know him. He was insecure. Clingy. Demanding. Very quickly, the boy’s rating fell to somewhere around a two. Taylor and her friend started googling how to break up with someone without hurting their feelings. Not a good sign. Looks may initially attract, but it’s what on the inside that really counts. It was a good lesson. And it works both ways. We can fix ourselves up and look beautiful. Stop someone in his tracks. But if what’s on the inside isn’t beautiful as well, he won’t be there long. Who would want to be?

But back to our buttermilk pie. It was the first pie I ever tried making. The recipe was given to me by a little old woman who went to my church. It was her mother’s recipe. I didn’t change a thing. It is perfect just the way it is. It is probably the easiest pie you could ever make. And I want to share the recipe with you. I hope you enjoy it as much as I have.

Joey tells me that I need to write recipes as if the person reading had never made a pie before. This buttermilk pie recipe is so easy, you can ace it even if you really haven’t ever made a pie. I’ve made thousands of buttermilk pies while I had Mama’s Dessert Kitchen, and I’m gonna tell you how I make it. But the truth is, you could probably just dump everything into a big bowl at once, mix it, and it would still be good. Either way is ok. It won’t hurt my feelings.

For this buttermilk pie, you will need:
6 large eggs
2 ½ cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla (a little heavy handed, till it overflows the measuring spoon a little)
1 stick (4 oz) unsalted butter, unwrapped and melted
1 cup buttermilk
1 frozen deep-dish pie shell (unbaked)

If you make your own pie shell, my hat is off to you. I would think that it would only make for a better pie. I have made pie crusts in the past, but it always seemed to be so time consuming. Or at least for me. And I believe this buttermilk pie is still delicious using a frozen shell.

Normally, you would preheat an oven before making a pie. We are going to wait just a little bit before we do that. The first thing I do when making a buttermilk pie is melt the butter. I simply put a stick of butter into a 2-cup Pyrex measuring cup and melt it in the microwave for sixty seconds. Put it back in the microwave for a little longer if it’s not completely melted, just do it for fifteen-second intervals so that you don’t scorch it. Then set it aside.

Using a large mixing bowl, beat the eggs with an electric hand mixer until they are mixed well. While continuing to mix, add the sugar a little at a time, then the flour, salt and vanilla. When all this is mixed well, add the butter (while still mixing) and then the buttermilk.

It is at this point that I turn the oven on at 350 degrees. Put your bowl of buttermilk mixture into the refrigerator to rest while the oven is heating up. Once preheated, stir the buttermilk filling a few turns with a spatula and pour into a frozen deep-dish pie shell. Put the pie on a middle rack in the oven to bake. I learned to put the empty pie shell onto a round pizza pan before filling. It makes it easier to put in the oven, and if the pie filling spills, it’s on the pizza pan and not all over your oven.

It will take about an hour for your pie to bake. I usually check it after around forty-five minutes and cover with a foil tent if it is getting too brown. A foil tent is simply a piece of foil folded in half to make a little “tent” over the pie.

Remove your pie from the oven after about an hour. It will be a golden brown and the center should be set. Sometimes a crack will form across the pie, but that’s ok. Let it cool for about ten minutes, then you can go ahead and cut yourself a slice and enjoy. While it may not be “the one” you want to spend the rest of your life with, I have no doubt that you will be glad you met.