Buttermilk Pie: A Southern Classic Dessert That Will Melt in Your Mouth

Are you craving a dessert that’s sweet, creamy, and utterly irresistible? Look no further than Buttermilk Pie! This beloved Southern classic is a true delight for the taste buds, with its smooth custard filling and hints of vanilla and buttermilk. Whether you’re celebrating a special occasion or simply treating yourself to a decadent dessert, Buttermilk Pie is sure to satisfy your sweet tooth and leave you wanting more. So, gather your ingredients and get ready to indulge in the comforting flavors of this timeless dessert that will have you coming back for seconds!

Ingredients:

• 1 3/4 cups sugar
• 1 stick unsalted butter (1/2 cup), at room temperature
• 3 eggs
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 3 tablespoons all-purpose flour
• 1 tablespoon buttermilk
• 1 9-inch pie shell, unbaked

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and salt.
3. Add the Flour and Buttermilk: Gradually add the flour to the mixture, mixing until smooth. Stir in the buttermilk until well combined.
4. Pour into Pie Shell: Pour the filling into the unbaked pie shell, spreading it evenly with a spatula.
5. Bake: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown.
6. Cool and Serve: Remove the pie from the oven and let it cool completely before slicing and serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Cook Notes and Variations:

• Enhance the Flavor: Add a pinch of nutmeg or cinnamon to the filling for a hint of spice.
• Make it Gluten-Free: Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend.
• Experiment with Extracts: Try using almond extract or lemon extract instead of vanilla for a different flavor profile.

Keto and Low-Carb Versions:

Keto Version:

To make a keto-friendly Buttermilk Pie, consider the following adjustments:

• Use a low-carb sweetener such as erythritol or stevia in place of sugar.
• Substitute the all-purpose flour with almond flour or coconut flour to reduce the carb content.
• Use a keto-friendly pie crust made with almond flour or coconut flour.

Low-Carb Version:

For those looking to cut carbs, try the following modifications:

• Use a low-carb sweetener such as monk fruit sweetener or stevia in place of sugar.
• Omit the flour or use a small amount of almond flour or coconut flour for thickening.
• Choose a low-carb pie crust made with almond flour, coconut flour, or ground nuts.

In conclusion, Buttermilk Pie is a delightful dessert that’s perfect for any occasion. With its creamy filling and buttery crust, it’s sure to please even the most discerning palates. Whether you’re serving it at a holiday gathering, a potluck dinner, or simply enjoying it with family and friends, Buttermilk Pie is guaranteed to be a hit. So why wait? Treat yourself to a slice of this delicious Southern classic today and savor the sweet taste of nostalgia!

Frequently Asked Questions (FAQs)

Q: Can I use salted butter instead of unsalted? A: While unsalted butter is preferred in baking to control the salt content, you can use salted butter if that’s what you have on hand. Just be sure to adjust the amount of salt added to the recipe accordingly.

Q: Can I use a store-bought pie crust instead of making one from scratch? A: Absolutely! A store-bought pie crust will work just fine for this recipe. Simply follow the instructions for pre-baking or use it unbaked as directed in the recipe.

Q: Can I make Buttermilk Pie ahead of time? A: Yes, Buttermilk Pie can be made ahead of time and stored in the refrigerator for up to 2-3 days. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

Q: Can I freeze Buttermilk Pie? A: Yes, Buttermilk Pie can be frozen for longer storage. Once baked and cooled, wrap the pie tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container or resealable plastic bag. Freeze for up to 2-3 months. To thaw, transfer the pie to the refrigerator overnight before serving.

Q: Can I substitute sour cream for buttermilk? A: While sour cream may alter the flavor and texture slightly, you can use it as a substitute for buttermilk in this recipe. Keep in mind that the pie may have a slightly tangier flavor. Adjust the amount of sour cream as needed to achieve the desired consistency.