Today’s a little bittersweet for me and my family. Today our house goes on the market. It’s a little tough because this was the home that Heather and I came home to as a married couple. It’s the house we brought our little boy home from the hospital to. We know it’s the right decision, but it’s still a little hard. I know home is where you make it, but this place has memories. It’s a great little house and we’re sure to miss it. But the truth is, we didn’t really plan on starting a family as early as we did and the yard just isn’t great for a 3 year old. The backyard has a huge slant and there just isn’t much place to play. And our little guy needs LOTS of room to play. That kid would be outside from sun up to sun down if we’d let him. We need a little more room to spread out, too.
It’s the first of many changes on the horizon for us. Heather will graduate in May and she’ll be transitioning to a new job. And just have to brag a minute, she’ll graduate with honors. Yep, Magna Cum Laude… I’ll be more like thankya laude ~grins~. Kidding aside, it will be great to have the stress off of her. That will allow her to relax a little. She’s done a pretty good job though being a full-time student, mom, and wife all while holding down a full time job as an RN. I’m so proud of that girl!
Well, I just felt like I hadn’t chatted with y’all in a while and just wanted to let you in on what’s going on in my life. I’ll have a little bit more free time now that my travel with work is over, so I hope to be able to chat with y’all a little bit more than I have been so far this year. By the way, what happened to January, February, and the first half of March??? Whew! Seems like I was just taking down Christmas decorations. Good grief! Well, y’all be good!
Ingredients
-
1 stick butter (1/2 cup), room temperature
-
2 cups sugar
-
3 large eggs
-
1 cup buttermilk
- 3 heaping tablespoons all-purpose flour
-
2 teaspoons vanilla
-
pinch of salt
-
dash of nutmeg
- unbaked deep dish pie crust
Instructions
- Cream butter and sugar together with a hand mixer.
- Add eggs; mix well.
- Add buttermilk, flour, vanilla, salt and nutmeg; mix well.
- Pour into unbaked pie crust and bake in a 350 degrees F oven for 55 minutes to 1 hour, or until set. Allow to cool completely before slicing.
Southern Buttermilk Pie
Ingredients
- 1/2 cup butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 cup buttermilk
- 3 heaping tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- pinch of salt
- dash of nutmeg
- 1 prepared deep dish pie crust, unbaked
Instructions
- Preheat the oven to 350°F.Cream butter and sugar together with a hand mixer.
- Add eggs; mix well.
- Add buttermilk, flour, vanilla, salt and nutmeg; mix well.
- Pour into unbaked pie crust and bake for 55 minutes to 1 hour, or until set. The middle may be slightly jiggly but should not be liquidy. Allow to cool completely before slicing.
emily willingham says
do you know if the buttermilk powder will work in this recipe?
Stacey says
Unfortunately, I don’t know. It seems to me that it would, but I’ve been wrong before. I would give it a go if I were you. 🙂
Sallie says
Buttermilk powder works well when making buttermilk pie.
Stacey says
Awesome! Thanks for the info, Sallie!
Sara says
Hi there, Sallie!
How do you use powdered buttermilk for this pie? Do you just mix it with water or milk? If so, what ratio do you use? The brand I use is SACO CULTURED BUTTERMILK. Thank you and I look forward to your response.
anne harris says
Just a quick comment, congrats on the magna cum laude!! As for the house, it’s a bittersweet moment, but when you find the right house..
it will be home!
best wishes to all of you!
Annie
Lori says
Congrats on the Magna cum laude!!Hard work pays off!
I understand the bittersweet you are talking about. We lived in our first house for 25 years. When we built the house we live in now (8 years now), I was afraid it would never be “home” but it didn’t take any time until it did. It was where my family was, therefore it was home! Gives real meaning to “home is where your heart is”.
Audria says
It is hard to sale a place after many years and memories…have been right where you are. My two kids are now married and now have their own lives and houses to take care of. Just me and my husband and our dogs 🙂
Hope all goes well when you move and I know you are very proud of your daughter. My daughter told me a few days ago she and her husband are now ready to have children…so maybe soon I can post am going to be a Nanny! God bless!
Carie says
I am looking forward to trying this Buttermilk pie. I think you need a chess pie recipe on your site. I just love chess pie my grandmother who was born in Coldwater,Mississippi made it and it always reminds me of her.
Mary says
Enjoy your postings! Tell your wife congrats on cum laud, many RN’s in my family! And good luck with new house, home is truly where the heart is!
Mary says
I have made this recipe and used a pre-made graham cracker crust because I was lazy once, and it turned out fabulous!! My family now prefers the graham cracker crust! The extra sweetness and crunch was great, and some of the buttermilk “juices” soak into the crust before it gets very hot. But don’t let it sit after pouring, put it right into the oven!
Stacey says
Sounds GREAT! Thanks for sharing!
Diane L. says
Is Buttermilk pie the same as chess pie?
Stacey says
In my opinion, they are very similar but not quite the same.
Tammy says
Is buttermilk pie like custard pie?
Stacey says
Very much so!
Vickyv says
Add some lemon zest and a couple teaspoons of lemon juice! WOW! I have a similar recipe in my Historical Indiana Cookbook.
Stacey says
YUM!
Debra Chohamin says
Please do or buy something very special for that LADY of yours,,,you are BLESSED,,Congrats to the family!!!
janice says
I found that this pie was too sweet for my taste. Maybe less sugar would work. Don’t know?
Stacey says
You can certainly reduce the sugar amount if you see fit.
Frances Brinlee says
This is one of my favorite pies to bake. When I take to to my church lunch it disappears in a hurry.
Vera says
My grandmother used to make a Lemon Chess pie which I loved. I’ve tried making them for my family but they prefer I do a different dessert. (I don’t have the magic touch, I guess.) Have you heard of anyone using the baking type artificial sweetener when baking pies?
Stacey says
I have, but don’t have much experience with it.
Lily says
Can I use homemade buttermilk in this recipe?
Stacey says
I actually wouldn’t recommend it as this recipe was developed specifically with grocery store cultured buttermilk. I just can’t guarantee it’ll work with something different. How do you make your buttermilk?
Lily says
A tablespoon of white vinegar with enough homo milk added to make one cup and let it stand for 5 minutes.
Stacey says
Gotcha. That’s actually just a buttermilk substitute, not real buttermilk – thought I use it all the time in a pinch. However, I wouldn’t recommend it in this recipe.
Sherry Smith says
This was delicious Stacey !!! I can’t even begin to tell you how many recipes from your wonderful cookbook that my family has raved over !!! So simple , so southern , perfect !
Stacey says
Thanks so much, Sherry! It makes my heart so happy hearing of folks getting good use out of those pages!
Cooper says
I followed the recipe and cooked for 1 hr. The bottom 1/2 inch of the pie was not set, it was runny. Is that normal?
Stacey says
Certainly not. What kind of dish/pan did you use?
Cooper says
I used a frozen pie crust that is in an aluminum pie plate.
Stacey says
It may be that the crust was not thawed completely.
Alice says
Thank you for your reply Stacey. I’m going to use a rolled crust in a pie plate next time. The pie is delicious and I’ll keep making it.
Stacey says
Love hearing that! Enjoy!
Destiny says
So I asked my aunt yesterday how to make a buttermilk pie…. She said hang on just a second. Then she sends me a link to this recipe on Pinterest!! She is usually one of those types of people who can throw it together and it be delicious. She hasn’t been doing to good lately and was actually in the nursing home for the last month almost until today and she had to be rushed back to the hospital. She wasn’t going to be home for the holidays this year and the nursing home won’t allow anyone to bring outside food in, so I decided to practice this recipe tonight in hopes to make it for Thanksgiving this year. I took pics of the finished product and sent to my aunt hoping I made her proud. She doesn’t have her phone right now and I haven’t talked to her since she sent me the recipe yesterday, bc as of about 12 today she has been unaware of her surroundings. I pray tomorrow she is better and comes to some, I can’t wait for her to see it. And I probably will fix this as one of the desserts for Thanksgiving just with a little less sugar. I love it and my husband said it was a little rich so I’m going to tone down the sugar for him!!
Stacey says
Praying for you and your Aunt, Destiny! I know she’ll be so proud to see your pie!
Angie Gilmore says
This was amazing. I told my mom it was like a vanilla custard with a think cookie crunch on top! Bravo!
How do you store it? In the fridge or just out?
Best,
Angie G
Stacey says
I’m so glad to hear you enjoyed it! Since it’s a custard pie, it needs to be stored in the fridge.
Sarah says
Sadly I have to confess that I have now followed your recipe to a tee TWICE and it has not gone well… I had it in the oven for an hour and a half and it was still incredibly jiggly and soupy. I’m so sad about it… not sure what I’m doing wrong but just has not been successful for me at all 🙁
Stacey says
Ugh! I’m so sorry to hear you had trouble. Did you try chilling the pie completely after baking? It can be pretty jiggly coming out of the oven while it’s still hot, but firms up pretty well once cooled or even chilled.
Merri Brabham says
If I use one deep dish pie crust this amount of mixture runs over but it is perfect for two regular pie crust. Does it seem that way to anyone else? Great pie recipe.
Stacey says
I’ve not had that trouble.
Mandy says
Salted or unsalted butter?
Stacey says
Either will work. As a general rule of thumb, if the recipe doesn’t specify, I’d use unsalted. Enjoy!!