Southern Buttermilk Pie

Southern Buttermilk Pie

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!

Buttermilk Biscuits

Pressure Cooker Green Beans

Buttermilk Sauce

Pimento Cheese

Enjoy!

Source: Southern Living

Southern Buttermilk Pie
 
Ingredients
  • 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

Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. 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.

 

Candy Cane Cookies

Candy Cane Cookies

These Candy Cane Cookies are another oldie, but goodie.  My mom always made these cookies for us when we were little and as much as I loved the looks of them, the light peppermint flavor was really what got me.  As much as peppermint goes well with chocolate I like it even more with butter and sugar – of course!

I made these with the girls and I thought they did a great job.  They key to the twisted look of a candy cane in these cookies is to really just do a nice light roll with the dough and to make the two rolls an even size.  If you can do that the rest is pretty easy.  Just don’t get too crazy trying to perfect them as they will look cute when they bake up no matter what.  Also, the sugar and peppermint mixture will fall off the cookies so just do that immediately when you take them out of the oven and be prepared for some to fall off onto the pan.  It’s ok because enough will still stick.

Last thing I will say is that although there are lots of points in which you are handling the dough, just try to handle it as little as possible.  Overworked dough can get chewy so don’t overdo it.

You will love these Candy Cane Cookies from Betty Crocker.  Does anyone else remember their Cooky Book?  My mom had it and it had these cookies in it.  Why did they spell “Cookie” like “Cooky”?????

Enjoy!

Candy Cane Cookies
 
Ingredients
  • 1 cup sugar
  • 1 cup butter, softened
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon red food color
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons sugar

Instructions
  1. Cream together the 1 cup of sugar and butter for 2-3 minutes. Add the milk, vanilla, extract and egg. Mix until combined.
  2. In another bowl add the flour, baking powder and salt. Whisk to combine and then slowly add to the butter mixture. Mix until just incorporated, but don’t overmix.
  3. Divide dough in half. Stir food coloring into half of the dough. Cover and refrigerate for at least 4 hours.
  4. Heat oven to 375 degrees.
  5. Stir together peppermint candy and 2 tablespoon sugar; set aside.
  6. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  7. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely,

 

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