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The Hirshon Buttermilk Pie

January 16, 2015 by The Generalissimo 3 Comments

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Buttermilk Pie Image Used Under Creative Commons License From Wikipedia

Citizens, 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.

Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal.

The basic filling consists of a mixture of sugar, butter, eggs, buttermilk, and wheat flour. Variations on the recipe include vanilla, lemon zest, nutmeg, and coconut. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.

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. 🙂 I’d enjoy this as the cooling close to a fiery Southern dinner of Nashville hot fried chicken!

Battle on – The Generalissimo

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The Hirshon Buttermilk Pie


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  • Total Time: 0 hours
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Ingredients

Units Scale
  • 1/2 c buttermilk
  • 1 3/4 c sugar
  • 2 large eggs
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 1 stick butter
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp freshly ground cardamom
  • mint leaves and mixed berries for garnish

Instructions

  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.
  3. Add whipped cream to the top and garnish with mint and berries.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 607.53 kcal
  • Sugar: 89.05 g
  • Sodium: 243.23 mg
  • Fat: 25.66 g
  • Saturated Fat: 15.5 g
  • Trans Fat: 0.94 g
  • Carbohydrates: 92.41 g
  • Fiber: 0.17 g
  • Protein: 4.82 g
  • Cholesterol: 154.96 mg

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Filed Under: Recipes Tagged With: Dessert

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon Ultimate Ramen
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Reader Interactions

Comments

  1. Howard Sobel

    January 16, 2015 at 2:24 PM

    I’d love to see a Pecan Buttermilk Pie with peanut butter but since I haven’t tried it not sure all the flavors work. Would they?
    Keep the great recipes coming.
    Howard Sobel

    Reply
  2. Howard Sobel

    January 16, 2015 at 2:25 PM

    Love to see a Buttermilk Pecan Pie perahps with Peanut Butter but since I’ve never tried it not sure the flavor profile would work. Would it?
    Howard Sobel

    Reply
  3. The Generalissimo

    January 17, 2015 at 12:29 AM

    Howard – only one way to find out: try it and see! 🙂

    Reply

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