This old-fashioned Southern dessert deserves a second look.
Learn how to make our classic Buttermilk Pie, one of our favoriteforgotten piesof the South.
These vintage pies feature simple but hard-working fillings, with a mixture of pantry staples taking the lead.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Buttermilk vs.
But each one is important.
What Does Buttermilk Pie Taste Like?
Credit:Fred Hardy II
Sweet and slightly tangy, buttermilk pie is loved for its simplicity.
The filling has a creamy and smooth texture, comparable to creme brulee.
The combination of flaky pie crust with rich, custardy filling is an instant winner.
Credit:Fred Hardy II
Lemon zest and vanilla extract make up the predominant flavors.
Freeze any leftover buttermilk pie by tightly sealing it in an airtight zip-top bag or container.
Pies stored in the freezer are best kept for two months.
To defrost, place in the refrigerator overnight.
Reheat leftover pie in the oven at 325F to warm.
Can you freeze buttermilk pie?
Yes, you could freeze buttermilk pie, and it will hold great in the freezer.
Wrap the whole pie or slices first in storage wrap, then aluminum foil.
(Be sure to label and date it so you know what it is.)
Freeze for up to 3 months, and thaw overnight in the fridge.
Whisk together first 2 ingredients in a large bowl.
Whisk eggs and next 5 ingredients into flour mixture.
Add filling to crust:
Pour filling into pie crust.
Transfer to a wire rack, and cool 1 hour.
Frequently Asked Questions
Never, ever cut into a hot pie.
Pies continue cooking after being removed from the oven, helping the interior set.
Buttermilk pie should sit at least two hours before being sliced.
Ensure the exterior of the pie is cool to the touch before digging in.
The filling should not be liquid when removed from the oven.
you could also test doneness by sticking a wooden toothpick, which should come out cleanly.
