Buttermilk Pie

A custard pie that’s a Texas favorite.

Buttermilk pie is exactly what it sounds like; it’s thought to have come from England with its cousin, the chess pie. The primary differences between chess pie and buttermilk pie are that chess pie can use any milk, includes cornmeal, and uses about twice the sugar of a buttermilk pie, which isn’t intended to be overwhelmingly sweet.

A recipe for buttermilk pie appeared in the April 27, 1866 edition of The Lincoln County Herald:

Butter-milk Pie. — Three pints of buttermilk, two eggs, four tablespoonfulls of sugar, a teasponful of flour stirred into the milk, and half a nutmeg. Stir well together and bake like a custard pie.

From the box of C.C. from Ceres, California.

Buttermilk Pie

1 c. sugar
1 Tbsp. butter
1 c. buttermilk
3 egg whites
3 egg yolks
1 tsp. vanilla

Cream butter, add sugar–stir in buttermilk, beat yolks well, add vanilla; add slightly beaten egg whites.

Pour into unbaked pastry, bake at [crossed out: 350 deg.] 325 deg. until knife or toothpick comes out clean.

From the kitchen of Carol Chadwick.

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