We first had buttermilk pie in San Antonio, Texas. Larry and I aren’t even close to being Southern, but we both have an affinity for the food – especially the desserts.
Buttermilk pie is a custard pie (my favorite kind of pie). It’s similar to chess pie, but it doesn’t include cornmeal – and chess pie doesn’t have buttermilk. This version includes some maple syrup, which makes it extra special.
The Baked crust is one of my favorite pie crust recipes ever. It’s so easy to make – just a few quick pulses in the food processor and it’s done. It’s flaky and really, really buttery. In fact, with the butter in this pie filling, I had butter spilling over the sides of my pie plate as it baked. I don’t think that’s a bad thing. We love this pie. It’s wonderful at room temperature and slices transport easily, so it makes a great picnic treat.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Buttermilk Pie with a Hint of Maple Syrup (Baked Explorations, p. 59)