Monday, April 4, 2016

buttermilk pie

This is such an easy pie to put together - I don't know why I don't make it more often.

The ingredients are simple.  I have made it by adding a tablespoon of vinegar per each cup of regular milk to sour and thicken it, in place of buttermilk, but real buttermilk gives better tasting results.

It's a super-sweet pie.

Buttermilk Pie
1/2 cup butter, softened
1 1/2 cups sugar
1 heaping Tbsp. flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1/4 tsp. nutmeg
1 unbaked pie shell

Cream butter and sugar until smooth.  
Mix in the flour, eggs, buttermilk and vanilla - beating well after each ingredient is added.

Pour filling into pie shell. Sprinkle with nutmeg. Bake in a preheated 350 degree oven for 50 to 60 minutes...or until filling is set.

We had pie after our Sunday dinner of Mini Meatballs in Sweet and Sour Sauce, jasmine rice, buttered mixed vegetables, strawberry romaine salad, and toasted buttered Hawaiian rolls.

Also we all had a sample of an Indian dish that Chopper brought for us to try out. It's called Vegetable Biryani and he buys it at Trader Joe's.  It's one of his favorites and he thought we would like it too.

I really liked it! I like Indian spices. Next time I am at Trader Joe's I'm going to pick up a couple of these dinners for quick meals.

One more picture of the Buttermilk Pie.

I wanted you to see what a well behaved pie it is. No collapsing and pouring out into the pie pan when you cut it!


  1. Pie sounds tasty, we made one of those coconut impossible pies last week. Maybe this would be a good opportunity for me to learn how to make a pie shell, but I'd have to get off of the couch...

  2. I usually make my own pie crust...but there is no shame in buying the Pillsbury refrigerated pie crusts. Those are better than the frozen crusts in a pan...but any way that you end up with pie is a good way!