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There’s something magical about a recipe passed down through generations. Buttermilk Pie is one of those desserts that carries the warmth and love of family gatherings. It’s a timeless classic, simple yet delectably rich, perfect for any occasion. This particular recipe comes from my Nanny, Wanda Whiteley, whose culinary skills were as legendary as her resilience. Born into a large family during the Great Depression, she faced numerous challenges, including severe asthma, which kept her from attending school. Despite this, she self-educated, becoming a beacon of love and wisdom. Among the cherished recipes she painstakingly penned for me, Buttermilk Pie remains a treasured family favorite, and now I am excited to share it with you.
Why You’ll Love This Recipe
Buttermilk Pie is a delightful blend of simplicity and indulgence. Its creamy, custardy filling nestled in a flaky crust offers a nostalgic taste that is both comforting and satisfying. It’s easy to make, using ingredients you likely have on hand, making it a perfect last-minute dessert. Whether for a holiday feast or a simple family dinner, this pie is sure to impress and bring a touch of warmth to your table.
Kitchen Equipment You’ll Need
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch pie dish
- Baking sheet
- Foil
Ingredients
- 1 3/4 cups sugar
- 1 stick unsalted butter (1/2 cup), room temperature
- 3 large eggs
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 9-inch pie shell, unbaked
Step-by-Step Instructions
- Cream together the sugar and butter until well blended.
- Beat in the eggs, one at a time, until the mixture is smooth.
- Add the vanilla extract, salt, and flour, mixing thoroughly.
- Slowly beat in the buttermilk until everything is well combined.
- Place the pie shell on a foil-lined baking sheet to catch any overflow.
- Pour the buttermilk mixture into the pie shell, filling it to the top.
- If you have leftover filling, pour it into an ungreased custard cup.
- Bake at 300°F (150°C) for 1 hour and 10 minutes.
- Remove from the oven and let it cool almost completely before serving.
- Store covered in the refrigerator.
Tips for Success
Ensure the butter is at room temperature for easy mixing. Be careful not to overfill the pie shell to prevent spillage. Baking the pie on a foil-lined tray will help catch any drips, saving you from a messy oven.
Additional Tips or Variations
For a twist, add a sprinkle of nutmeg or cinnamon to the filling. You can also try using a pre-baked crust for a firmer base.
Nutritional Highlights (Per Serving)
This pie is a treat, so enjoy it in moderation. It’s rich in flavor, thanks to butter and buttermilk, providing a delightful balance of sweetness and creaminess.
Frequently Asked Questions (FAQ)
Q: Can I use a store-bought pie crust?
A: Absolutely! A store-bought crust works just as well and saves time.
Q: Can I substitute the buttermilk?
A: If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Conclusion
Buttermilk Pie is more than just a dessert; it’s a slice of family tradition and love. I invite you to try this recipe and experience the comforting flavors that have made it a beloved favorite in our family. Share your baking adventures and any variations you try. Bon appétit!
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