Easy as Pie: Southern Buttermilk Pie Recipe

I haven’t always been a fan of pie. If I were offered the choice of cake or pie, a few years ago my choice would have always been cake. What was I thinking? My palate changed significantly as an adult, and I love a good slice of pie.

My favorite recipe is a Southern Buttermilk Pie. I thought I would share two versions with you today, a plain Southern Buttermilk Pie and a Chocolate Buttermilk Pie. These pies are super easy to make and disappear quickly.  

For both pies you will preheat the oven to 325 F 
Southern Buttermilk Pie
  • 1 stick unsalted butter
  • 1 c. sugar
  • 1/4 c. flour
  • 1 c. buttermilk
  • 6 eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 9 inch pie crust 

Chocolate Buttermilk Pie
  • 1 c. to 1.5 c. semi-sweet chocolate chips (depending on taste)
  • 1 c. sugar 
  • 1/4 c. flour 
  • 1 c. buttermilk
  • 6 eggs
  • 1 tablespoon vanilla 
  • 1/2 teaspoon salt 
  • 1 9 inch deep dish pie crust 
My original recipe called for 1.5 cups of semi-sweet chocolate chips. It is a delicious version, but you can only eat a sliver because it is so rich. I personally prefer 1 cup of semi-sweet chocolate chips.  
I start by melting my chocolate chips in the microwave. I put them in a microwave safe bowl, turn them on 30 seconds on medium, and then stir. I microwave them on 15 second increments and stir until they start to get glossy and smooth.  
If you are making the plain Southern Buttermilk version start here:
I advise to sift your flour, if you have a sifter. It will not ruin your pie if you do not, just mix all the dry ingredients first (sugar, flour, salt). Add the eggs and mix well, and then add the vanilla.  
Here is the difference between the Chocolate and Southern Buttermilk:
For the Southern Buttermilk version add 1 cup of softened butter 
For the Chocolate Buttermilk add 1 cup (or 1.5 cups) of melted semi-sweet chocolate chips. 
I strongly advise that you water bath the pies while they bake. It is easy, and it will help ensure the center of your pie sets when it cools without burning your crust. If you have never water bathed a pie or cheesecake, I am going to include instructions.  

Water Bath
I use an old roasting pan, and I fill the pan up with enough water to just below the first joint on my index finger when submerged. You have two options for putting the pie pan in the roasting pan after the water is added. 
  • Be VERY careful, pull out your top oven rack some, place the roasting pan on the oven rack, place the pie in the roasting pan, and carefully try to slide the rack in without sloshing water everywhere.  
  • You can sit the pie down in the roasting pan, and trying to gently move the roasting pan filled with water to the oven.                

Either way you choose, just take care to not get burned.  

Bake the pie at 325 F for 60 minutes
To remove the pie, slightly pull the oven rack out and lift the entire roasting pan out. You don’t want to spill water on your freshly baked pie, so do this slowly. I let the pie sit on the oven in the roasting pan until the water has cooled off significantly, but if you are in a rush a few ice cubes in the pan (around the pie) will help it cool faster.  
  • Please don’t burn or scald yourself, take caution when removing the pie from the water.  
I have baked the pie without the water bath, but I don’t advise it. You need to bake that pie long enough so that the pie “sets” when it is cooled, and that can cause you to scorch your crust. 
After it has cooled down, transfer the pie to the refrigerator and chill for an hour. 
This pie is great with fresh whipped cream.  

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