Now let me begin with that this is not my recipe. It is someone else’s. My son’s great grandmother. I actually never had buttermilk pie until I met her and had some. I avoided it for two years because it was something new and now I can never get those two years back! lol
I am no way, shape, or form claiming this recipe as mine (I have tweaked it slightly though)…but merely wanted a place that I could send people to when they asked during my twentieth rambling about how I was craving it and they ask for the recipe. Or I lose said recipe. I have it written down even as Grandma’s Buttermilk Pie. I’ve always treasured my recipes from my grandmother. SO I know this will be something that the kids will treasure as well.
Grandma’s Buttermilk Pie
~1 1/2 cups of sugar
~1/2 cup of flour
~1 stick of butter
~1 cup of buttermilk
~2 cups of regular milk
~Vanilla to taste
~2 Graham Cracker Pie Crust (recipe makes two)
The original recipe called for 2 cups of sugar. If you find the pie to be not as sweet, then up the amount of sugar you put in next time to your taste. I try to limit my sugar intake, so I cut it and can’t really tell a difference.
Ok so the first thing you want to do is Preheat the oven to 350. You want to set out the eggs, butter and milks maybe like a half hour before you do this. Ask me how I know this… *waits for you to ask. So this one time…Thanksgiving….I had the butter melted enough to squish it down and when I put the cold eggs in, it solidified the butter so it would not mix into the rest. It settled on top and then yea. Don’t ask me why I didn’t have enough brain power to set out the eggs too….honestly it just hadn’t occurred to me. Probably the stress of the holiday. So flash forward to after I puledl them out of the oven…the butter pooled on top and I had to scoop it off and then no one ate it because it wasn’t pretty lol! So now I take the ingredients out ahead of time so they are warm.
You want to blend the butter with the sugar. Then add the eggs. (see above photo) Then the flour. Then I add the milk, blending after each cup of milk to make sure it’s not nasty and clumpy on the bottom. I then blend it until its frothy (isn’t that a fun word? See photo below).
Pour the mix into the pie crusts and place into the oven for 40 minutes to start. Since ovens vary I’d start there and add time on.
When these are done, not only are you looking for a golden surface, but also looking at how solid it is. If it has a tiny bit of jiggle, I think you’re fine. If you want to add a few more minutes to feel comfortable with it, go for it, just watch it so it doesn’t burn. But obviously if that thing is movin around like water, it needs more time. It will solidify more as it cools, so if it has a tiny bit of movement, it’ll be ok.
Perfect!! They are so creamy and delicious that usually I’m craving them a few times a month and now the kids have jumped on the pie train and are stealing it hahah! Two pies don’t last long in this house!
I usually make these around holidays along with my Pineapple Upside Down Cake. Both are crowd favorites and go quickly! This will be on the dessert table every Thanksgiving and Christmas! I hope you enjoy this as much as we have!