Slice of Pie: Buttermilk Pie
We love trying classic Southern pies in our travels around the South. It is almost impossible to turn down a slice of homemade pie and we always listen up when someone's sharing a "best pie" tip or suggestion. Keep sending those our way!
One of our favorites is Buttermilk Pie, a pie that is all South but not all that complicated -- and that's the beauty of it. With about six ingredients, most of which are found in your pantry, this pie is perfection in its simplicity.
BUTTERMILK PIE AT THE WILSON CAFE IN WILSON, ARKANSAS
Known as "desperation", or "make-do," pies, this type of pie has been a culinary tradition in the South since the first settlers arrived here. A pie was the everyday dessert and typically followed the seasons on Southern farms. When fruit was not available, resourceful cooks needed to put together a pie made with whatever they had on hand, like the eggs, butter, sugar, flour, buttermilk, and vanilla needed to make Buttermilk Pie.
BUTTERMILK PIE AT THE GARDEN CAFE IN YORK, SOUTH CAROLINA
These days, "desperation pies" like Buttermilk Pie are on the rise with chefs in fine restaurants all over the country creating their versions to rave reviews.
There are different variations of this classic. Some we have tasted are lighter and fluffier, while others are denser and darker. All are delicious! Here's a basic recipe originally published by Southern Living Magazine.
1 cup sugar
2 tablespoons flour
1/2 cup melted butter
1 cup buttermilk
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Preheat oven to 325 degrees.
Beat eggs slightly and add sugar and flour.
Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour.
Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.
We can almost smell the warm, buttery aroma now. Bake and enjoy!