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February brought a delightful surprise for us one day - an unexpected influx of readers! We scratched our heads trying to figure out the source until we stumbled on Emma and Elsie's Halfway Homemade Buttermilk Pie Recipe over at A Beautiful Mess. Our Eastern Shore Honey was featured in their recipe, marking the first time that it had been so honored. It truly felt like finding treasure!
Who has buttermilk in the fridge?
Maybe you made buttermilk pancakes this weekend, and you have some leftover buttermilk? There is no better place to invest leftover buttermilk than in a traditional buttermilk pie, a traditional southern delicacy (by way of the United Kingdom) often confused with chess pie. (Chess pie is made with cornmeal.) Buttermilk pie is best eaten at room temperature after being allowed to cool but can be eaten either warm from the oven or after being chilled.
How to Make Buttermilk Pie
First, preheat your oven to 350 degrees and gather your ingredients; you only need a handful! Eggs, sugar, honey, flour, buttermilk, and vanilla extract.
One: Whisk and Mix
- Whisk the eggs with the sugar and honey.
- Stir in the other ingredients and pour into your favorite pie crust
Two: Bake and serve
- Bake 40-45 minutes until the sides are golden brown and the pie is set (it will still have a slight jiggle in the center).
- Allow to fully cool before serving.
We always encourage you to play with your food. We want you to experiment with this buttermilk pie recipe!
If you've never heard of this Buttermilk Pie before, it's identical to a custard pie, except for one ingredient, the type of milk used. In custard pie, you use whole milk.
- If you only have whole milk, this recipe will work fine. If you only have coconut milk, that, too will work.
- Mix in 1/4 teaspoon of cinnamon and or nutmeg to add a little spice
- Experiment with your flours, coconut flour, and oat flour may make a nice change in this recipe for our gluten-free friends.
This recipe and all the beautiful photography is copyright Emma @BeautifulMess.com
