Buttermilk Pie

“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.”

Ohmystars!  Never heard of a buttermilk pie?  For shame.

Well, that put me in the mood to make one of my buttermilk pies (which is like a sister to chess pie).  I’ve made lime buttermilk chess pie and chocolate chess pie here before but this time decided to make buttermilk pie in its simplest form.

6 tbsp. butter, softened

1-1/2 c. sugar

3 egg yolks

3 tbsp flour

1-1/3 c. buttermilk

3 tsp. lemon juice

pie pastry (if you use ready-made, use regular rather than deep-dish size for this)

Preheat oven to 350*.

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: