When I was growing up, I didn’t even like the concept of buttermilk. I thought the thick, sour liquid should remain in the carton it was stored in. So, the first time I heard of Buttermilk Pie, I was a little more than apprehensive about trying it. A couple family members swore to me that the pie was really good and although they seemed very sincere, I just couldn’t do it. Months later, when I eventually let my guard down and tried Buttermilk Pie, I was hooked. It was not at all what I expected.
The custard was sweet with a flavor enhanced beautifully by the buttermilk. Now who would ever think that buttermilk could make a dish taste better? There are several variations of this Southern favorite.
The basic recipe uses eggs, sugar, butter, flour and vanilla flavoring. I prefer to go the extra mile and add cinnamon, lemon zest and a splash of lemon juice to mine. It makes a huge difference in flavor. I also prefer to eat it cold. Somehow, it seems to improve both the flavor and texture.
I’ve learned over the years through my cooking journey that buttermilk works wonders as a key ingredient in some of my favorite baked goods like pancakes, biscuits, corn bread, and even Red Velvet Cake. It’s also used widely as a marinade for chicken before frying.
Because I took a chance and tried Buttermilk Pie, I’m willing to try the ingredient in just about anything now. I saw a recipe for ice cream with buttermilk in it recently. I’m so going to make some.
If you’re apprehensive like I was, let your guard down and give a shot just once. I think you’ll be pleasantly surprised.
And if you decide that you want to bake one yourself…
Here’s my recipe.
1/2 cup salted butter, softened
1-1/4 cups granulated sugar
3 tbsp all-purpose flour
1 cup buttermilk
1 tsp vanilla extract
zest of 1 lemon + 1 tsp fresh lemon juice
1/8 tsp ground cinnamon
1 (9-inch) unbaked pie crust
Preheat oven to 350 degrees. Beat eggs until frothy. Add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla flavoring, lemon zest, lemon juice, and cinnamon. Pour into pie shell. Bake for 35 to 45 minutes, or until center is firm.
This post was inspired by Mama Kat’s Pretty Much World Famous Writer’s Workshop. The prompt I chose this week was: 5.) Watcha’ cookin? Share a recipe.
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