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52 PIES PROJECT

Best Little Buttermilk Pie

Truth.

I’ve never had a Buttermilk Pie, so the fact that I’m calling this pie the “Best Little Buttermilk Pie” is probably a little far fetched. However, the pie is ridiculously good.

And easy.

Best Little Buttermilk Pie

I have decided that until I have a better version, I’m going to call this pie the Best Little Buttermilk Pie. When I do find one that’s better? I’ll call it Better than the Best Little Buttermilk Pie. Better than that pie? Best Ever Buttermilk Pie. And even better than that one?

Okay, okay. You get the picture.

I’m completely prepared to continue testing Buttermilk Pies until I find “the one” that supersedes all buttermilk pies.

I mainly made this pie because both my husband and I have never had one before. I overhead some ladies chatting at a luncheon I was at a couple of weeks ago about who was making their famed buttermilk pie. I heard “famed” and immediately bounced over to the table, introduced myself, and demanded the recipe to the pie.

Demanded is a bit of a stretch but I did beg a bit.

Best Little Buttermilk Pie by Aimee Broussard/ 52 Pies Project

Today I bring you Mrs. Martha’s Buttermilk Pie. Martha was the name of the lady who graciously offered me her family recipe and Miss Martha, if you’re out there reading this today, thank you for being so kind to lend me your pie recipe.

I owe you a slice!

Best Little Buttermilk Pie
Recipe Type: Dessert
Author: Aimee
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8
Adapted from Mrs. Martha’s Famed Buttermilk Pie.
Ingredients
  • 1 package refrigerated pie crusts
  • 2 cups sugar
  • 1/4 cup flour
  • 3 eggs
  • 3/4 cup buttermilk
  • 1 stick butter, melted
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 teaspoon lemon juice
  • 1/2 cup toasted pecans, chopped
  • homemade whipped topping, optional
Instructions
  1. Preheat oven to 350 degrees. Whisk together the sugar and flour. Whisk in the eggs, butter, buttermilk and vanilla. Add the lemon zest and juice. Stir until combined. Pour into an unbaked pie crust. Sprinkle the toasted pecans on top of the pie filling. Bake at 350 degrees for 45-55 minutes using a pie shield or with aluminum foil shielding the edges. Remove when pie is almost set (it shouldn’t be extremely jiggly). ***Monitor the pie for over- browning beginning at 30 minutes.
  2. Let cool for at least 1 hour and store in the refrigerator prior to serving.
  3. Garnish with whipped topping.
  4. Note: To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they’re browned, stirring the pecans once or twice during the baking time.
3.4.3177

Best Little Buttermilk Pie by Aimee Broussard/52 Pies Project

Now, Mrs. Martha didn’t add pecans to her pie but I chose to do so because the baking of the delicate topping of the pie could potentially stress me out. You can omit the pecans if you’d like, or if you’re allergic, just know that you’ll need to keep an eye on it as it bakes and you may need to add some aluminum foil to shield the pie during the final minutes it’s in the oven if you see that it is browning too quickly.

The top of the pie should be lightly browned.

ย I also modified the amount of buttermilk a bit because I was worried the pie would taste too, well, buttermilk-y.

Have you ever experienced a buttermilk pie before? I’m pleased to say that this pie tastes nothing like eating straight buttermilk and more like a sweet custard type of pie (thanks sugar and eggs!).

I hope your year is off to a fantastic start! I apologize for being a little absent over the holidays. I have finally wrapped up my new picnic cookbook (details coming soon!) and am easing back into the blogging groove and stepping off the struggle bus.

It feels good to be back on theย 52 Pies Project wagon!!

You Might Also Like:

  • Mini Cherry PiesMini Cherry Pies
  • Tiramisu PieTiramisu Pie
  • Blackberry Pie BarsBlackberry Pie Bars
  • Old Fashioned Blueberry PieOld Fashioned Blueberry Pie


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About Aimee

Southern born and raised, Aimee enjoys living life in the deep South with husband Brian and Cavalier King Charles Spaniels Milo, Murph, Tucker, newest addition Queen Bea + their occasional foster dog. A graduate of Louisiana College, she once haphazardly traded in a career in corporate insurance for the aprons and ovens of her kitchen. AimeeBroussard.com is the online diary of her journey as an award-winning cookie creator and two-time cookbook author.

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Comments

  1. Kelly says

    January 13, 2016 at 10:15 am

    I love the new look of the website, Aimee!

    Reply
    • Aimee says

      January 13, 2016 at 11:39 am

      Thanks so much, Kelly! It’s actually about to change more substantially here in the next few weeks. I love to refresh!!! Ha!

      Reply

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Hi, I'm Aimee. Southern born and raised, a self proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. I'm a two time cookbook author, recipe developer and award winning cookie creator making my home in the deep South with husband, Brian and a gaggle of Cavalier King Charles Spaniels. WELCOME to my online front porch.

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aimeebroussard

๐Ÿฐ Heirloom Recipes + sweet Southern Charm
๐Ÿฝ Recipe developer + food columnist
๐Ÿ“š Cookbook Author x2 (๐Ÿ“บ = QVC + Rachael Ray )
You hungry? ๐Ÿ‘‡

Aimee | Aimeeโ€™s Pretty Palate
I'm not even going to complain about how cold it h I'm not even going to complain about how cold it has been in Louisiana when friends are having it so bad in Texas, but y'all... I had to pull out and dust off my Alaskan cruise clothes when we lost power earlier in the week. ๐Ÿฅถ We just aren't equipped down here. I've had ALL THE SOUPS on rotation including this Slow Cooker Chicken Noodle that has been on the blog forever, but got some new photos. Because if you're gonna be iced in, might as well photograph & update your recipes! I hope you are staying WARM where you are. ๐Ÿฅฃ ๐Ÿ” ๐Ÿฅฃ
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๐ŸŒ๐ŸŒ Recipe found on www.aimeebroussard.com. ๐ŸŒ๐ŸŒ
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Find this recipe on the www.aimeebroussard.com homepage under the "ALL HAIL CARNIVAL SEASON" tab. ๐Ÿ‘‘ 
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Temperatures are droppin' and my slow cooker is ho Temperatures are droppin' and my slow cooker is hoppin'! ๐Ÿ™Œ Slow Cooker Cheeseburger Soup means you don't have to go outside to flip the burgers on the grill OR make your kitchen all burger-y by cooking indoors. ๐Ÿ” ๐Ÿฅฃ Itโ€™s also comfort food in a bowl and I think after the past few days, it's the perfect weekend embrace. 
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Christmas Tree is down. โœ”๏ธ Porch decor is out. Christmas Tree is down. โœ”๏ธ Porch decor is out. โœ”๏ธ King Cake Cracker Candy on deck. โœ”๏ธ This could only mean ONE thing.....it's Epiphany/Kingsโ€™ Day aka Carnival season in the South! ๐Ÿ’š๐Ÿ’›๐Ÿ’œ And listen, Coronavirus can cancel our parades and soirees but it cannot take away King Cake. I am coming in ๐Ÿ”ฅ ๐Ÿ”ฅ this season, too with like 10+ variations none of them being actual cake. Brace yo'selves. ๐Ÿ’œ #mardigras2021 #carnivalseason 
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WHEN YOU NEED DINNER:

Slow Cooker Red Beans and Rice

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FOOTBALL FOOD:

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HIGH FIVE FOOTBALL FOOD:

Pecan Praline Baked Brie

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Peanut Butter Molasses Football Cookies

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Bacon Ranch Football Cheeseball

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Honey Garlic Party Meatballs

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Crawfish Queso Dip

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