Buttermilk pie has become one of my favorite Thanksgiving dishes since my parents first introduced me to it two years ago. We made five pies that Thanksgiving (and there were only five of us)–two pecan, two buttermilk, and one pumpkin cream. The buttermilk pie was the definite winner.
I didn’t expect to like this because I’m not at all a fan of buttermilk. I actually don’t like milk at all and can’t bring myself to drink it. This is how I rank different forms of milk, with the first being the best (but still disgusting): whole milk, chocolate milk, strawberry milk, buttermilk.
But buttermilk pie?! Buttermilk pie heaven-sent. It’s a rich custard-like Texan specialty. I can’t believe I went so long without it. Buttermilk pie is replacing pumpkin pie for me from now on–it’s as easy to make but with a much more interesting taste. This year I’ll be trying the recipe from Lisa Fain’s Homesick Texan.
Yield: 8 servings
2 cups granulated sugar
1 1/2 tablespoons all-purpose flour (or 1 tablespoon flour, 1/2 tablespoon cornmeal)
8 tablespoons butter (1 stick), softened
3 large eggs, beaten
Pinch of salt
3/4 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
Preheat the oven to 350 degrees. Place the piecrust into the oven and bake for 10 minutes.
Combine the sugar with the flour and cornmeal, if you’re using. Cream the butter. Add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar.
Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top and the custard has set, about 45-50 minutes.