Buttermilk Pie Recipe (2024)

FAQs

Why did my buttermilk pie not set? ›

Remember, this is a custard pie, which means it is not only going to continue cooking once it comes out of the oven, but it also needs time to cool and set. Custard pies need at least 2 hours to properly set before being cut into. If your Buttermilk Pie is runny, it might have been underbaked.

Buttermilk Pie. Buttermilk and chess pies are alike in a lot of ways: They're both made with few pantry staples, they both have rich custard fillings, and a pale yellow hue makes them almost identical.

Serving and Storage Instructions

Serve your deliciousness chilled or at room temperature, whatever you prefer. Store leftover buttermilk pie in an airtight container or the pie dish (covered) in the fridge for 3-5 days. Yes, you can freeze it, thaw it in the refrigerator overnight, and enjoy.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

Why is My Buttermilk Pie Runny? It may not be fully cooked, OR it may be fully cooked but not fully cooled. You want to make sure to fully let the pie cool at room temperature (at least 2 hours) before you slice it to avoid it being runny.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

Too cold, and your sugar won't properly dissolve into your butter. Too hot, and your cakes will end up flat and greasy.

What does buttermilk pie taste like? Buttermilk pie tastes like a buttery, vanilla custard, baked into a flaky, also buttery pie crust. Buttermilk lends a pleasant creaminess, and lemon zest and juice help to boost the pies tang. It's a simple, sweet, tangy delight!

Chess pie is thickened with cornmeal (and sometimes a little bit of all-purpose flour!), whereas buttermilk pies uses only all-purpose flour. Many buttermilk recipes will play up the tartness, with added lemon juice and zest, giving it a pleasant citrus flavor.

“Our mission, after all, is to spread joy and inspire celebration. The name Crack Pie falls short of this mission,” Tosi wrote in a note to her team. She wrote that the old name was “getting in the way of letting the gooey, buttery slice bring happiness — my only goal in creating the thing in the first place.”

Where did buttermilk pie come from? ›

Buttermilk pie is one of those old traditional Southern desserts that goes back through generations. Surprisingly though, it's said that buttermilk pie originates from the United Kingdom.

The dairy farm that produces the buttermilk we use in the test kitchen told us to consume their product within five to seven days after opening. Guidelines from agricultural programs at various universities recommend consuming buttermilk within three weeks of the date stamped on the package.

Like most dairy products, buttermilk should always be refrigerated below 40°F (4.4°C) to prevent widespread growth of bacteria. Avoid storing it in the door of your fridge, which usually experiences the most temperature fluctuations. Avoid leaving buttermilk out at room temperature.

Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

Pie crusts are made from four basic ingredients: flour, fat, salt, and water. 2. Flour gives structure to the pastry.

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.