Buttermilk Pie, A July 4th Favorite

Buttermilk Pie 1

This has become a 4th of July favorite.

Fourth of July Buttermilk Pie Recipe

  • 4 eggs
  • 1 cup white sugar
  • 1 teaspoon lemon zest
  • 1 Tbsp flour
  • 1/4 cup butter, melted (half a stick)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 9-inch graham cracker crust
  • 1 cup cold, heavy whipping cream
  • 8- 15 strawberries, halved
  • A handful of blueberries (opt)

Preheat oven to 325°F.

In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

Pour filling batter into an graham pie shell. Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly). Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.
Serve immediately or chill until ready to serve.

Makes 8 serving pieces.

13 thoughts on “Buttermilk Pie, A July 4th Favorite

  1. Mrs J is making this as i type. Dare I post a picture when done? Or wait for you to bake yours then post “what TaMara’s pie might look like”? LOL

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  2. If you add half a teaspoon of vanilla paste to the filling and the whipped cream you get a slightly stronger vanilla flavor and the pretty flecks from the vanilla bean. I add it to just about everything I bake that’s white that requires vanilla.

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  3. Indy, I’ve never heard of vanilla paste – what is this taste treat and where should I look for it? I have used vanilla beans on occasion, and love the flecks it leaves behind.

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  4. Here’s the link for the company I get it from – http://www.nielsenmassey.com/vanillainformation.htm. The vanilla paste is at the bottom of the page. I love this brand of vanilla, it’s not cheap, but it’s better than anything else I’ve ever used, and the company is based in Waukegan, IL, which is almost local for me. You can actually tell the difference between the madagascar, the tahitian and the mexican if you use it something like the buttermilk pie and especially in whipped cream which in my opinion is the most perfect vehicle ever to convey the taste of vanilla.

    There’s a “where to buy” button on the site.

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  5. TaMara, you will enjoy the vanilla paste. The taste is equivalent to the beans IMO. I don’t know if you like citrus, but here’s my new love (yes, I”m a fickle baking ‘ho) – http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz. It smells like a creamcicle. I’m planning to use it in this recipe tonight – http://www.kingarthurflour.com/recipes/creamy-orange-scones-recipe.
    Beware, the King Arthur Flour site is dangerous if you like to bake, they have some really cool gadgets in addition to tons of recipes that I’m dying to try.

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  6. Indy – I will bookmark it. Oh, my. Hey, also, if you want to share any of your experiences with the 5-minute bread book, I’d love to post them. I’ve ordered the book and am looking forward to trying it out.

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  7. Well, you’re welcome to share my exprerience from last night.
    I made the master recipe for the boule loaves and let it sit in the fridge for 2 days. The first time I tried the recipe I cooked 2 loaves after only 3 hours in the fridge and they didn’t have much flavor, so when they say that the longer you leave it, the better it tastes, they’re not wrong.
    However I got distracted when I put them in the oven. Let’s just say you really don’t want to forget to put the water in the broiling pan if the recipe calls for it. The book makes it plain that this is an important step in getting the crust right. And strangely enough they were also not wrong about that. The crust was tough (not chewy, but boot-leather tough) and the inside was too dense and almost gooey, despite the fact that I cooked it for an extra 10 minutes trying to get the crust to brown. However after being in the fridge for longer the taste really was much better, despite the abysmal texture.
    This experience has not deterred me however, because the relative tasteless loaves I got the first time around and the terrible texture ones I got this time are still better than any bread I ever managed to bake before.

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  8. Pingback: Friday Recipe Exchange: 4th of July Cookout Ideas | What's 4 Dinner Solutions

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