Anna Sultana’s Buttermilk Pie (Old-Fashioned, Quick & Impossible)

A couple of weeks ago I posted the recipe for ma’s Lemon Ricotta Cheesecake.

I sure hope it helps you get through the stress of preparing for the back-to-school and holiday season.

A reader emailed and said she wanted to make a dairy dessert but she didn’t want to buy ricotta.

She wanted to know if a pie can be made from buttermilk, the way the quiche was made from cream and milk.

Of course it can.

Buttermilk Pie, like all really great recipes, has been around a long time and has become a favourite everywhere it’s been made.

As far as anyone knows, it was originally made in the United Kingdom, and it is now a considered a traditional pie of the southern United States. 

I’m not surprised at its popularity - it is a comforting custard pie with a slightly caramelized topping.

it’s easy to make and the ingredients are usually found in anyone’s kitchen.

Hints:

About the Old-Fashioned Buttermilk Pie…

You can double the vanilla and the ground nutmeg for a slightly stronger flavour.

It can also baked at 350ºF for 40 to 60 minutes, which is handy to know if you’re also baking a casserole. 

A knife inserted in the centre comes out clean before removing from the oven.

For a lemony flavour leave the nutmeg out and add

1 Tablespoon lemon zest or 1 teaspoon lemon extract

3 Tablespoons fresh lemon juice

If you want to make this pie but don’t want to buy buttermilk, just combine in a measuring cup

1 Tablespoon vinegar or lemon juice

enough fresh milk to make 1 cup

Stir and let it sit 5 minutes before using the mixture in the recipe.

The Quick Pie recipe just needs a 1/2 Cup buttermilk, so either halve this recipe or make two pies.

This mixture will make a fine substitute for a baking recipe, but it won't taste like regular buttermilk if you want a drink.

Well, nothing's perfect.

Cover leftovers with plastic wrap and refrigerate for two to three days.

                                Old-Fashioned Buttermilk Pie

Heat oven to 400°F

Melt 

1/2 Cup butter

Set aside to cool.

Place in large mixer bowl

3 eggs

1 1/2 cups sugar

Beat until smooth.

Add

the cooled melted butter

3 Tablespoons flour

1 Cup buttermilk

1 Tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/8 teaspoon of salt

Beat together until smooth.

Pour into 

1 unbaked 9-inch pie crust

Bake at 400 for 10 minutes.

Reduce heat to 350 degrees and continue bake for 40 to 45 minutes or until golden brown and knife inserted in the centre comes out clean. 

The centre might jiggle a tiny bit. That’s fine. Don’t over bake - it could burn.

Place pie on a wire rack.

Cool 1 to 2 hours at room temperature.

Serve with a dollop of whipped cream and a sprinkling of nutmeg… or not

                                Quick Buttermilk Pie

Heat oven to 350°F

Place in large mixer bowl

1 1/2 Cups sugar

1/4 Cup margarine

Cream until light and fluffy.

Add

3 beaten eggs

3 Tablespoons flour

1 teaspoon vanilla

1/2 Cup buttermilk

Turn mixture into unbaked pie shell.

Bake 35 - 40 minutes. 

It should be golden brown and a knife inserted in the centre will come out clean. 

Cool 5 minutes before serving.

If you saw the post for Anna Sultana’s Coconut Cream Pie and enjoyed the Bisquick™ Impossible Pie you might also like this pie:

                                                

                                Impossible Buttermilk Pie

Heat oven to 350°F

Grease 9-inch pie plate

Melt 

1/3 Cup butter or margarine

Set aside to cool.

Place in medium bowl

1 1/2 Cups sugar

1/2 Cup Original Bisquick™ mix

1 Cup buttermilk

the melted butter or margarine

1 teaspoon vanilla

3 eggs

Beat all ingredients until smooth - 30 seconds in a blender on high or 1 minute with a hand beater. It can also be beaten with a fork.

Pour into the greased pie plate.

Bake 30 minutes. 

It should be golden brown and a knife inserted in the centre will come out clean.

Cool 5 minutes.

Serve with mixed fresh fruit if desired.