Volunteers' Buttermilk Pie
A rich and creamy buttermilk pie with a sweet, buttery flavor, perfect for dessert gatherings and family dinners, offering a nostalgic Southern classic taste.
Ingredients
Instructions
- Mix flour, sugar, and salt in a bowl.
- Add melted margarine and stir.
- Beat slightly with a rotary beater.
- Fold in eggs and buttermilk; beat with a spoon.
- Add vanilla extract.
- Pour the mixture into the unbaked pie crust.
- Bake at 350°F (175°C) for 45 to 50 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute half of the buttermilk with plain yogurt for added creaminess. Ensure you beat the eggs just enough to combine without overmixing, as this helps achieve a light texture. If you want a sweeter pie, adjust the sugar to your taste. Serve with a dollop of whipped cream for extra indulgence.
Serving Suggestions
Serve the buttermilk pie chilled or at room temperature for the best texture. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. Consider serving with a side of whipped cream or a sprinkle of cinnamon for added flavor. This pie is a great addition to any gathering, alongside other American recipes like Melt In Your Mouth Muffins.
Storage & Reheating
Leftover buttermilk pie can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire pie in a 350°F oven for 10-15 minutes until warmed through. Enjoy it chilled or slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Volunteers' Buttermilk Pie contains roughly 299 calories, with 5g protein, 40g carbohydrates, and 12g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1060mg per serving (46% 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 a store-bought pie crust?
Absolutely! A store-bought pie crust can save time and still yield delicious results. Just be sure to follow the package instructions for baking and ensure it fits a 9-inch pie dish. If you prefer a homemade touch without the hassle, you can also use a graham cracker crust for a different flavor profile.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. Alternatively, plain yogurt or sour cream can work well as a substitute, thinned with a bit of milk if necessary.
How can I tell if the pie is done baking?
The pie is done when the center is set and the top is golden brown. You can gently shake the pie; if it jiggles slightly in the center but appears firm around the edges, it’s ready. Another method is to insert a toothpick in the center; it should come out clean or with a few moist crumbs attached.
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).