The Hirshon Buttermilk Pie

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Buttermilk Pie Image Used Under Creative Commons License From Wikipedia

One of the great things about this New York City boy marrying into a Southern family is my indoctrination into the hidden gospels of homemade pie making.

In the South, I am firmly convinced that Darwinism has been indelibly proven – 100 years ago, any woman who failed to become a culinary goddess at an early age was doomed to never find a husband. The result is that in the South, all the women today seem to be awesome cooks and even a mediocre homemade pie brings a carpetbagging Yankee to his knees.

The truly exceptional pies like those baked by my in-laws consistently win State Fairs and prove the culinary primacy of Southern desserts to the Northern son-in-law.

It was a few years ago that I was first exposed to what has become my favorite southern dessert – buttermilk pie. I thought it would be decent, but it turned out to be INCREDIBLE. It’s also very easy to make.

Try my tweaked recipe of the classic – I’ve added a bit of cardamom to the traditional nutmeg and it adds a special touch to this great dessert. 🙂

Battle on – The Generalissimo

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INGREDIENTS

½ c buttermilk
1 ¾ c sugar
2 large eggs
2 Tbsp flour
¼ tsp salt
1 stick butter
1 tsp vanilla extract
¼ tsp nutmeg
¼ tsp freshly ground cardamom
mint leaves and mixed berries for garnish

DIRECTIONS

1 Preheat oven to 350 degrees.

2 Mix everything together besides nutmeg and pour into an unbaked 9 inch pie shell. Sprinkle the top lightly with nutmeg. Bake in 350 degree oven for 30-45 minutes. Cool to allow filling to set.

Add whipped cream to the top and garnish with mint and berries.