This pie represents two things I dearly love: nostalgia and buttermilk. For nostalgia’s sake, I frequently peruse Southern Cooking, Mrs. Henrietta Dull’s 1928 published cookbook. As far as buttermilk goes, it’s one of the most important food items in the kitchen. I’m on a quest to highlight its importance as much as possible.
The style of cookbooks has drastically changed since it was published. You won’t find pictures at all. Not even sketches. Recipes were written in a simplistic manner and routinely skipped several steps or important directions. Recipe writers of that era felt readers had a basic knowledge of cooking techniques and didn’t want to offend anyone by stating what they thought was obvious. For instance, temperature ovens were referred to as moderate or hot, not 350 degrees or 400 degrees. Instead of exact measures for certain items such as vegetables, instructions were to “use as much as you need for your family”.
The taste of this pie will fool you. You’ll think it has lemon in the filling but that’s the way the tartness of buttermilk in the filling plays with your taste-buds. The consistency is like custard. Honestly, this pie is pretty much perfect in every way. It’s simple, wonder and perfect. What more can you ask of a pie or Mrs. Dull?
Y’all come see us!
Southern Buttermilk Pie
adapted from Southern Cooking, by Mrs. S. R. Dull
preheat oven to 350 degrees
Bake up a dose of nostalgia with this Buttermilk Pie. I turned to my trusted source for nostalgic Southern food, Henrietta Dull, to get inspiration for this pie. It ‘s easy, tasty and the buttermilk gives the filling a taste of lemon. The filling is creamy and the top browns up evenly. As part of my quest to bring back honor to buttermilk’s name, I am thrilled to share this recipe with you. Give it a try. You won’t be disappointed.
9 inch pie crust. You can buy one pre-made, or try my recipe for a Single-crust Butter pie crust.
3 eggs, separated
1 cup sugar
3 tablespoons flour
1/4 cup butter, melted
2 cups buttermilk
Separate eggs. Reserve whites. Beat yolks until light lemony-colored.
Mix together flour and sugar.
Add sugar mixture to egg yolks and beat until mixed well.
Add buttermilk and melted butter, mix well. Beat egg whites until stiff. Fold into filling.
Pour into an unbaked pie crust and bake at 350 degrees for 40 minutes or until the pie is set and the top is golden brown. If you like to use homemade pie crusts, my Butter crust is perfect for this lemony, creamy filling.
Southern Buttermilk Pie
Ingredients
- Southern Buttermilk Pie
- adapted from Southern Cooking by Mrs. S. R. Dull
- preheat oven to 350 degrees
- Bake up a dose of nostalgia with this Buttermilk Pie. I turned to my trusted source for nostalgic Southern food Henrietta Dull, to get inspiration for this pie. It 's easy, tasty and the buttermilk gives the filling a taste of lemon. The filling is creamy and the top browns up evenly. As part of my quest to bring back honor to buttermilk's name, I am thrilled to share this recipe with you. Give it a try. You won't be disappointed.
- 9 inch pie crust. You can buy one pre-made or try my recipe for a Single-crust Butter pie crust.
- 3 eggs separated
- 1 cup sugar
- 3 tablespoons flour
- 1/4 cup butter melted
- 2 cups buttermilk
Instructions
- Separate eggs. Reserve whites. Beat yolks until light lemony-colored.
- Mix together flour and sugar.
- Add sugar mixture to egg yolks and beat until mixed well.
- Add buttermilk and melted butter, mix well. Beat egg whites until stiff. Fold into filling.
- Pour into an unbaked pie crust and bake at 350 degrees for 40 minutes or until the pie is set and the top is golden brown. If you like to use homemade pie crusts, my Butter crust is perfect for this lemony, creamy filling.
Sandra Davis says
Jackie! I made two of these pies last night. My neighbor’s birthday is today, she’s 87, and the other one went to my other older neighbors. They loved them without a doubt.
I have a couple of questions. The top of the pies did not completely brown, only in parts. Is it the egg whites that brown? Should I pour the egg whites over the top of the pie after it is in the pie crustl?
By the way, they came out perfectly set. Yay!! I feel good!
Another question, i bought ready made pie crusts for these cuz I only have a tiny food processor. Any tips on making your homemade crusts without a bigger food processor?
Should I allow more time in the oven when making more then one pie?
Thanks Jackie, two of Mrs. Dull’s buttermilk pies are in the homes of some wonderful people.
Jackie Garvin says
Sandra,
How sweet of you to share pies with your neighbors. You made their day!
Two pies would require additional cooking time over one. If the pies started browning, they would have completely browned if left in the oven a little longer.
Is your processor big enough to make a single pie crust? If not, then just stick with a good quality frozen pie crust. There’s nothing in the world wrong with. Mrs. Smith has been making pie crusts for a century. She’s got it down pat! 🙂
Sandra Davis says
Thanks Jackie. I haven’t made very many pies in the past but I enjoy it now so thanks for the tips. My next purchase is a nice food processor, just have to find the right one. Until then Mrs. Smith is high on my list!
Krista@EverydayMom'sMeals says
Besides the buttermilk, this reminds me of my favorite pie of all time, Sugar Cream. In fact it’s the state pie of Indiana. Yummy! This look so good. Thanks for sharing at Church Supper. Have a blessed week & come back soon.
Jackie Garvin says
Thanks for hosting, Krista!
Lisa says
This looks delicious! I recently made a buttermilk pound cake and was on the hunt for other buttermilk recipes. I can’t wait to try this 🙂
Jackie Garvin says
Lisa,
You will flip over this pie and will never guess the main ingredient is buttermilk. Please let me know what you think of it! 🙂
babes says
am i right?? making buttermilk is one cup of milk plus one tablespoon of white vinegar let stand for 5-10 minutes?? thanks.. will check on how to make the crust!
Jackie Garvin says
That’s right! I do that if I happen to be out of buttermilk. 🙂
Michelle Landreth says
The buttermilk that you make in a pinch isn’t the same consistency as store-bought buttermilk. No comparison at all. I’m not so sure that it would be a good substitute for this pie as it requires a larger quantity than most recipes. I’ve use the homemade substitute for small amounts in recipes and it works well but I’m not sure about using this as a main ingredient. Try it and let us know how it turns out for you!
Michelle says
Old fashioned Buttermilk and Lemon Chess are my favorite pies! Sooo good! 🙂
Jackie Garvin says
Michelle,
You have impeccable taste! 🙂
Barbara Brett says
If I’m reading it right, this is a Buttermilk Chess pie and at the end of the directions, it refers to it as a “lemony, creamy filling”. I checked the ingredients above and there was no mention of any amount of lemon juice added. I love both Buttermilk and Lemon Chess pies. What would the difference be if I wanted to make a Lemon Chess?
Jackie Garvin says
Barbara,
Chess Pie has cornmeal added to the filling. This isn’t a Chess Pie although it’s very similar. This pie has a hint of a lemon flavor without adding lemon. The tartness of the buttermilk combines with other flavors in the pie and lays on your tongue that way. I hope you give it a try as is. This truly is a great pie.
Brad Perkerson says
HI Jackie,
I just wanted you to know how much I enjoy your recipes and videos. Keep up the good work!
Jackie Garvin says
Thank you for your kind words, Brad.
Toni Carroll says
I grew up on buttermilk pie, and have made many versions over the years. But yours sounds delicious so I can’t wait to try it. I have a hunch it will become my new favorite. Thanks for this recipe.
Jackie Garvin says
I hope you enjoy it. It’s definitely a tried and true recipe.