I always say that as a New York-er living down here in the south I feel right at home. I love the heat and I am even getting used to the humidity. Weekends by the pool and grilling year round will never get old. Collard greens and fried okra seem like long-lost friends even though we really just met. Ok, so I have only made collard greens once but I order them in restaurants any chance I get. I think my biscuits are pretty darn good, too.
This Buttermilk Pie is a great example of southern cooking. Not overly complicated by any means, but it tastes as good as any pie you will ever sink a fork into. With some fresh whipped cream and strawberries on top you will think you are in heaven. Heck, you don’t even need the toppings for this pie – it is that good.
I decreased the amount of lemon juice in this recipe because one of the other reviewers said it tasted more like a lemon pie and not buttermilk. I definitely wanted more of a custard flavor for this one so I am glad I cut back.
Here are some other classic southern recipes to try as well!
Source: Southern Living
- 1 pie crust
- 1½ cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- ½ cup butter, melted
- 1 tablespoon loosely packed lemon zest
- 1-3 tablespoons fresh lemon juice (I used 1 tablespoon as I didn’t want this to be too lemony)
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Whisk together the sugar and flour in a large bowl. Whisk eggs and next 5 ingredients into flour mixture. Pour into an uncooked pie crust.
- Bake for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.