I’m fixing dinner for my Mom for her birthday. Her usual request is to “keep it simple” and “anything but steak or roast.” Her preference has always been for some kind of pasta or seafood. When I asked her what she would like for her birthday dessert, the answer was “your choice.” (If you want to get a glimpse into why this kind of answer frustrates me, refer to the previous post regarding my view on menu planning.)
I decided on an old southern favorite and one that enabled me to use the rest of the quart of buttermilk I bought yesterday for my chocolate sheetcake. Tonight’s dessert is Buttermilk Pie. It is yummy good, full of calories and one of the ultimate comfort foods. Enjoy!
Note: recipe obtained from NPR feature, “Kitchen Window.”
This pie is a traditional Southern treat — and very sweet. The basic recipe below is from Country Cooking by the editors of Southern Living magazine (Galahad Books, 1974) and is what my mother refers to these days (the index card long gone). I’ve added alternate measurements for those of you who prefer a version that’s not as sweet.
3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Preheat oven to 325 degrees.
Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.