Tuesday, October 24, 2017

Buttermilk Pie – The Best Pie You’ve Never Heard Of

I can understand certain recipes being relatively unknown, but this buttermilk pie is not one of them. Not only is this easy to make, and beautiful to look at, it’s also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. Like I said in the video, this is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

I’ve never had much trouble finding buttermilk, even in regular, non-fancy grocery stores, but depending on where you live in the world, apparently that’s not the case. There are many “hacks” for making a substitute, usually using milk and lemon juice, or vinegar, and I’ll let you Google those at your leisure, but I’d be more inclined to try some yogurt, thinned out with some milk.

I think that would be closer to the tanginess of buttermilk, but as far as the recipe “working,” one cup of any type of dairy product should yield similar results. Once your pie is made, it can be served “as is,” or topped with seasonal fruit. I went with raspberries, mostly for the pictures, but if you were going to do this for the holidays, some persimmons, and/or pomegranate seeds would also be very nice. Regardless of how you serve it, I really do hope you give this a try soon. Enjoy!


Ingredients for one pie:
Enough pie dough for a 9-inch pie dish
(I used half a recipe of our butter crust dough)
For the filling:
1 1/2 cups white sugar
1/2 cup (1 stick) unsalted butter, room temp
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
1/8 teaspoon freshly grated nutmeg
zest from one lemon
juice from one lemon juice
1 cup buttermilk

- Prebake crust at 350 F. for 15-20 minutes, let cool, then fill and bake for another 45-55 minutes, or until the filling is golden and “set.”

31 comments:

sarmoso said...

Would powdered buttermilk substitute work?

Charlene Jutras said...

Thank you so much for this recipe! I live in south-(Georgia) and my grandma used to make this. Recipe probably memorized, so I never found written one. I am excited to try this.

Вчерашний Суп said...

Hi Chef John! This one was a perfect recipe that I can't wait to try. Unfortunately, in Russia we don't have buttermilk laying on the shelves in regular stores, so I need to substitute it. Thinning yogurt out with milk sounds good, but what do you think about using kefir (which we have plenty of)? It's tangy, delicious, nutritious, and I think quite similiar in consistency to the liquid you showed in the video.

inchrisin said...

Now you owe us a scrapple or goetta recipe. I'm very much looking forward to this one. Thank you, sir!

osnat kessel-carasso said...

Where is the link for butter crust pie?

rlbaich said...

1/8 Tablespoon of nutmeg? Is that 3/4 teaspoon? I never before heard of this amount being in a recipe.

Scott Barber said...

O.K.; I've looked at buttermilk subs via Google. How about a mix with cream cheese? Would that reasonably work?

Khushnaz said...

Looks absolutely delicious! Another winner from Chef John

Ben said...

I hope this isn't blasphemy, but could I put the filling in pre made crust? Would I need to change anything about the method? I love buttermilk but baking isn't my forte.

Angie M. said...

Chef John, LOVE the Caddyshack reference. Definitely going to make this pie!

Enlightened Spirit said...

Thank you, Chef John! I'll be making this tomorrow and just have one question. If I wanted to use homemade creme fraiche (yes, I'm an addict now thanks to you) instead of buttermilk, would that still work? (and yes, I know...it negates the whole idea by changing it from buttermilk pie to creme fraiche pie) but I am a rebel.
Your thoughts on creme fraiche as a buttermilk substitute?

Warren said...

Classic family recipe... making it tonight. Thank you, Chef!

jen123 said...

I love you!

Vola Ambinintsoa said...

I tried it, it was awesome! thanks for the recipe, i wish i could show you the pics of it, it doesn't look as great as yours though!

Anna Lamarche said...

Looks amazing! Can't wait to try it. You are my FAVOURITE YouTube Chef. Thank you Chef John!

Guy and Jeanette said...

Man does that look good. I will have to try this.
How about thinned out sour cream instead of buttermilk?

aaassss said...

Just tried it, tastes really great. I would caution others to use less sugar though. I already reduced the amount by 1/3 and it was still too sweet for my taste.

Patee E said...

how about a coconut cream pie

Patee E said...

how about Bee-Sting cake

mike hipp said...

Thanks for the recipe. I'm making this right now. I used a Pillsbury crust instead of making one. I can report, using the same kind of pie plate that Chef John uses, that a bought crust does not give you enough crust to roll the edges like Chef does.

Mister H said...

Wouldn't using an electric mixer saved on dishwashing? You have to now wash a bowl, a spatula, and a whisk. If you used a mixer, you would only wash a bowl and the paddle attachment.

Beya Farhat said...

Hey Chef John! I made this pie yesterday and it was really really good! I made 1,5 times the amount of the filling because it was for a crowd, and I baked it in a square pan, although I think the filling was not thick enough, next time I'll probably double the quantities, except for the sugar because I thought it was a tiny bit too sweet..) I also made a raspberry coulis to go on top and sprinkled some pistachios.
Anyway, the guests and myself really appreciated it, and like you said, it is in fact a cross between a lemon pie and a cheesecake, but lighter!
Thank you very much for the recipe, love from Tunisia!
Beya
Ps: to substitute the buttermilk (we don't have access to it here) I used what we call here "rayeb" which is a naturally fermented milk, and it worked really well.

Frimmy said...

I made this. It was sublime!

Petr Karmazin said...

Hi Chef!

Can I make this deliciously looking cake without sugar?

Lawrence said...

I've made something called a Chess Pie, which looks identical to this. And which is a treat nobody ever heard of if you bring it to holiday dinner. Same thing?

Warren said...

Petr: You can make anything look delicious... taste, is a different matter. https://fakefoodjapan.com/

Lawrence: I thought the same thing! My grandmother used to make Chess Pie as well. Buttermilk Pie looks very much like it, but is different.

JoeG said...

How about a rum cake, can you show us how to make a rum cake?

Toklineman said...

Out of curiosity, never having heard of such a thing, I made this yesterday and it turned out well; we were both pleased with the flavor. Not having any raspberries around, I took some raspberry jam, homemade by my sister in Washington state, and stirred in a splash of Mathilde Framboise liqueur. No sugar dusting needed

Edward said...

"So I've got that goin' for me, which is nice." Thanks! Bill Murray forever! I never had this growing up in the South, but it tastes exactly like so many other things with buttermilk in them from there, like buttermilk biscuits!

Ken Slivken said...

the recipe on the blog calls for 3 Tablespoons of flour - didn't see it in the video.

Samiiii said...

So wait, does anybody know a way to crumble the butter like e did without a food processor?