buttermilk pie

just took 2 buttermilk pie's out of oven.
could not wait 10 min. to cool down waited 5min. it is great
this is for 1 pie so if you make 2 double ingredients

1 1/2 cups sugar
1 cup buttermilk
1/2 cup bisquick mix
1/3 cup melted butter
1t vinilla extract
3eggs
oven at 350
mix ingredients in bowl & pour in to 9" pie crust pan
bake for about 45 min.

Yes! As a Yankee, I had never seen a buttermilk pie until recently, but they are yummy. I like the Fine Cooking recipe:
http://www.recipe.com/buttermilk-pie-1/

Here is my pie:


Jen

Buttermilk pie and sweet tea are my two favorite things about going to the south. I should try making one someday.

[quote="Pie-love"]Yes! As a Yankee, I had never seen a buttermilk pie until recently


i am born & raised in chicago(63rd st & oak park), but have been called a galvanized yankee by some country boys.
because i do have kinfolk in al.,la.,ar.,tn.,tx.


and the pie's where very easy to make

Phil - I use a recipe(compliments of one of ladies involved in the Jack Daniels BBQ comp) similar to this but it uses cornmeal instead of bisquick..
I also like to sprinkle a bit of cinnamon on the top
very simple to make and guests love it

Thanks for the recipe, Phil. Buttermilk Pie was one of my favorites growing up as a kid in the deep south.

And, Pie-love, the addition of blueberries looks like a wonderful accompaniment to the lemony sweetness of the pie.

YourPalWill wrote:...And, Pie-love, the addition of blueberries looks like a wonderful accompaniment to the lemony sweetness of the pie.

Thanks, it was very good. Being a New England Yankee gives me a certain freedom from authenticity.

Jen

P.S. Edited to add: So, what other fantastic but not-too-sweet Southern pies am I missing?

Is this the same as "chess pie"? If not, what is the difference? Thanks!--Joy

Joy wrote:Is this the same as "chess pie"? If not, what is the difference? Thanks!--Joy

i don't think it is the same , but not sure
on a bbq chain that i'm on 2 guys spoke up after me making this buttermilk pie . they said you will have to try 1) chess pie 2) vinegar pie

Chess Pie and Vinegar Pie are egg pies usually without cream, buttermilk, or milk. Sounds like the three pies are related, and Butter Pie or Hoosier Cream Pie are yet more hybrids that don't contain eggs.

These kinds of pies are all examples of cooks getting something out of every last bit of food they had in their cupboards.

Mhays wrote:Chess Pie and Vinegar Pie are egg pies usually without cream, buttermilk, or milk.

Hmm...not sure I can get behind Wikipedia on that one. I've an awful lot of recipes for chess pie (including my own) that use buttermilk. Now personally, if it didn't have a little cornmeal, then I wouldn't consider it chess pie.

I made two lemon chess pies this week and two of the four recipes I cribbed called for buttermilk.

Looks like this can vary.

Interesting...I've always thought of Chess Pie being primarily about the eggs: I have seen recipes without cornmeal, though. How different are the buttermilk versions from phil's buttermilk pie?

The lemon chess pies tasted predominantly of eggs and lemon (I also cut down on the surgar), not buttermilk. I imagine it just added to a background tang and some additional creaminess.

Probably only one way to settle this. A fruitless pie-off!

that sound good , when & where

Oh, you are SO on!

Now we need to figure out a date that really, really speaks to fruitlessness...maybe the anniversary of Chicago privatizing the parking meters? The anniversary of the razing of Block 37? The Foie Gras ban date?

Mhays wrote:Oh, you are SO on!
i don't have to name the it ? just a friendly competition




Now we need to figure out a date that really, really speaks to fruitlessness...maybe the anniversary of Chicago privatizing the parking meters? The anniversary of the razing of Block 37? The Foie Gras ban date?

I would love to be in on any competition, because I think there are many more fruitless pies you are totally ignoring. From my own family background, for example, we have Shoo-fly pie (dry bottom version or like a baby version).

The buttermilk pie I'm looking at in Fannie Farmer Baking Book has more buttermilk than any of the other pies (1 cup). There are two chess pies in that book, both with corn meal but one with and one without buttermilk. I think a vinegar pie just has vinegar instead of lemon juice. I make a lemon chess pie that has a 1/2 cup buttermilk, 4 eggs, 1T flour and 1T cornmeal. Not sure I can give the whole recipe since this is one that I have not tampered with, but it's in The South The Beautiful cookbook.

I feel like you need cornmeal to get that slightly cheese-like texture down in chess pie, but I certainly would not spend time arguing about this if there was a pie in front of me.

The Fannie Farmer book has tons of pie recipes and Marion Cunningham said she tried to include old, disappearing pies. I have lots of fun looking over all her different pies during the holidays but haven't tried most of them.

I too tend to think of chess pies as containing no milk or buttermilk. That being said, I've seen a number of chess pie recipes that call for milk, cream or buttermilk. And I know Paula Haney uses a little milk in her lemon chess pie. And where the distinction is between vinegar, buttermilk and chess pie has probably been blurred quite a bit over the years but I have to say I love them all.

On the Pi Day 2 (the revenge of the fruitless pies), I'm there too!

BR wrote:On the Pi Day 2 (the revenge of the fruitless pies), I'm there too!

If pi(e) day = 3.14, then
2 pi(e) day = 6.28

Jen (Sorry she missed pi day).

P.S. 6/28/10 is a Monday, so 2pi eve might be more convenient.