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Saturday, July 31, 2010

My Nana's Buttermilk Pie

Confession time. I really wish I could be one of those amazing food bloggers I follow - like Pioneer Woman, Bakerella, and I am Baker. I love to see all the yumminess they share! So please indulge me when I pretend to be a foodie blogger and share some special recipes here. Pretty please?!

Today for our summer birthday gathering, I'm making two of my Nana's favorite pies. Almost 20 years ago, my mom made our first family cookbook. My copy is battered, stained, and worn with time and lots of love. I use it often! Being a bit of a messy baker means my cookbooks get worn out - but to me it shows how much I love them and use them!  It means so much to have these recipes from our family's best cooks.  My Nana is now 88 years old, and she still loves buttermilk pie!!

The first time I made them this year, my six year old tried it with much trepidation. to his surprise, and my delight, he loved it! I think this is a great dessert for kids, because it has only a few ingredients, and they are all natural and yummy. A few hours after he tried the pie, this is what he made for me:

If you can't read his bubble letter sign, it says I want more pie.... and you guessed right, I gave the kiddo more pie! How could I not?!

So back to the pie. It's very simple and I usually have all the ingredients. I keep buttermilk frozen in the freezer (when I buy a new carton, I measure out the
1 1/3 cup portions needed for this recipe, then bag them up and freeze them!) and the rest are standard ingredients you probably already have.

My Nana's Buttermilk Pie (makes 2 pies)

2 c. sugar
4 Tbsp butter or margarine, melted
1 1/3 c. buttermilk
1 tsp vanilla extract
2 unbaked pie shells
5 large eggs, beaten
4 Tbsp self rising flour
1 tsp lemon extract (which I never have, so I add a dash of lemon juice, it doesn't seem to do any harm!)

Cream sugar and butter.

Then add flour, beaten eggs.

Now add the buttermilk, vanilla and lemon extract or juice, and whisk it all together.

Pour into the unbaked pie crusts. Mine are on my PC stonewear bar pan, and they kind of overlap, which means your crusts will get funky on one side - but that's ok! It will still taste incredible.

Preheat oven to 400 degrees, and transfer pies on baking sheet into the oven. Bake for 10 minutes. Then lower temperature to 350 degrees and bake an additional 30-35 minutes, or until golden brown on top, and it tests done with a toothpick.   PRINTABLE RECIPE 

Even if you don't like buttermilk (my family does not like it, except my husband, who drinks it regularly!) you will love this pie. It's sweet, creamy and the perfect comfort food!

If you try this, please let me know what you think! This is one of those old-fashioned recipes that never goes out of style!


  1. Thank you Amanda! Unfortunately, they didn't go with us to the party because they were a little overbaked. I didn't do a good job timing them in the oven. So we have 2 pies in the fridge - they taste good, but the texture is a little off from sitting in the oven too long. I hate it when I mess up a good thing!

  2. I love that you have a family cook book! I have only posted one recipe on my blog so far that being a lemon meringue pie (also my nanna's recipe) which now I can't have because I'm vegan. I've never had buttermilk before and guess I won't in the future now either haha but it looks like it could be substituted pretty painlessly with vegan goodness! :D haha


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