Aunt Jo'S Buttermilk Pie
A rich, creamy buttermilk pie with a sweet custard flavor, perfect for dessert gatherings or family dinners, offering a smooth texture and a hint of vanilla.
Ingredients
Instructions
- Blend sugar, flour, salt, and eggs together.
- Stir just enough to blend the eggs and sugar mixture.
- Do not beat the mixture.
- Add milk and vanilla, and stir just enough to blend.
- Add melted butter and mix until combined.
- Pour the mixture into pie shells.
- Bake at 350°F for at least 1 hour or until the center is firm when shaken.
Tips & Substitutions
To achieve a perfectly smooth custard, avoid over-beating the mixture after adding the eggs. If you don’t have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Additionally, for a twist, consider adding a teaspoon of nutmeg or cinnamon to enhance the flavor profile.
Serving Suggestions
Serve the buttermilk pie chilled or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a side of fresh berries for a refreshing contrast. For a delightful twist, consider enjoying it alongside a slice of Applesauce Cake A La Mode.
Storage & Reheating
Store any leftover buttermilk pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It can last for up to 4 days. To reheat, warm individual slices in the microwave for about 20-30 seconds or until just heated through, ensuring the custard remains creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jo'S Buttermilk Pie contains roughly 596 calories, with 7g protein, 44g carbohydrates, and 36g fat. It is a good source of calcium (15% of the Daily Value) and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 809mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use milk instead of buttermilk in this recipe?
Yes, if you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using. This will mimic the acidity and texture of buttermilk.
How do I know when the pie is done baking?
The pie is done when the center is firm but still slightly jiggly. When gently shaken, it should not wobble excessively. Baking times may vary, so start checking at the 1-hour mark to prevent overbaking.
Can I freeze buttermilk pie?
Yes, you can freeze buttermilk pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving to maintain its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).