In last week’s B’ham News, there was an article about Robyn Poarch of Porch Pies who grew up here in Alabama and is now in Hollywood, California selling her pies for $30-$35/ea. She says:
“Back home, they’d never pay $30 for those pies,” Poarch says. “But out here, there are people who have never heard of a chocolate chess pie or a buttermilk pie. The buttermilk recipe is so easy, it’s embarrassing. It’s our best-seller, but it’s very hard to describe a buttermilk pie. I tell them the buttermilk is kind of like a Southern creme brulee.”
In the Kitchenaid, cream together the butter and sugar until completely incorporated and a pretty yellow:
Keep the Kitchenaid running and add in the egg yolks one by one. Now add the flour, and pour in the buttermilk slowly, finishing with the lemon juice. Take a spatula and go around the bowl, making sure that everything is mixed well. Give it one last whirl, then pour into the crust:
Bake in the center rack of the oven. Start checking on it at 40 minutes, but I’ve never gotten this pie done in less than one hour – usually at about 65 minutes it is perfect: