Buttermilk Pie

My plan for the Thanksgiving dessert was to outsource it. I’d rather take help from an established bakery than attempt anything myself when I was cooking an entire meal and baking is not my strength under the best of circumstances. Unfortunately, I wasn’t able to make it to the bakery in time and had to make something last minute. I had a ton of buttermilk left in the fridge (from my mashed potatoes) so I googled “pie with buttermilk,” assuming I’d get a lot of recipes for biscuit-topped cobblers. What I found was even better (and easier): buttermilk pie. This is very similar to chess pie – a Southern fave – but even easier because it doesn’t require ingredients like cornmeal. I used the Southern Living recipe and it turned out great.

Preheat the oven to 350 while you whisk together 1 1/2 c. sugar and 3 tbsp flour in a large bowl. Next, whisk 3 eggs and add them to the bowl, followed by 1 c. buttermilk, 1/2 c. melted butter, 1 tbsp lemon zest, 3 tbsp fresh lemon juice, and 1 tsp vanilla extract. Pour into pie crust (I used store-bought) and bake for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Cool 1 hour.

I recommend using a deep dish pie crust because we definitely had spillover. Otherwise, this was a very simple pie to pull together that uses few ingredients, most of which you’ll already have in the house. When it comes to toppings, I got some salted caramel sauce, but honestly that was too much sweet-on-sweet. Instead, the cranberry sauce we had on the table, which is a bit tart, was a better complement to the already sweet pie. Fresh berries would also be great, especially in the summer. Also, this recipe was so easy to double and pie crusts come in packs of two anyway so we went right ahead and made two of these, sticking one in the freezer to bring to our second Thanksgiving dinner the following week.