Chess Pie / Buttermilk

aka Buttermilk Pie..



 
   
   
   
   
   
   
   
 

   
   
   



Buttermilk Pie


Ingredients

   1 cup sugar
   2 tbsp. flour
   1/2 tsp. salt
   3 eggs
   1 stick butter, melted
   1 cup buttermilk
   1 tsp. vanilla
   1 pie crust, 9-inch

Instructions
This pie couldn't be simpler to make. First, preheat your oven to 400 degrees F.

Next mix all the dry ingredients.

Whisk in the eggs, one at a time.

Add the melted butter and buttermilk.

Stir in the vanilla

Pour this into a 9 inch pie pan lined with an unbaked crust.

Bake at 400 degrees F for 15 minutes then reduce heat to 325 degrees F and bake for another 45 minutes. The filling will still be somewhat custard like when you remove the pie from the oven, but it will firm up as it cools.

I like your recipe with the little bit of flour as opposed to cornmeal. Don't care for that one as much (it tastes too much like soft fried mush to me....and THAT is a breakfast food!)

What's wrong with pie for breakfast???  I made a new pie tonight and not sure if it's right or not, I think some of the ingredients might have been missing or not correct.  I added sugar to the crumb topping because it was just butter, flour and walnuts and I've never seen a crumb topping not have sugar in it.  The topping looked like it melted down into the custard of the pie -- Sour Cream Blueberry Pie -- mine looks nothing like the pictures from the print-out of the recipe.  I'm going to do a little research and see if I can find another recipe for it and compare.  I'm sure it will be edible.

Okay, we each just ate a slice and it was delicious     so here's the recipe as I adapted it from thesouthernladycooks.com.

SOUR CREAM BLUEBERRY PIE

Filling:
3/4 cup sour cream
3 Tbsp. all-purpose flour
1 cup sugar
1 Tbsp. lemon juice (I used 1/2 tsp. of lemon powder)
1/2 tsp. cinnamon
2 tsp. vanilla extract
1 egg
2 1/2 cups fresh or frozen blueberries (I used fresh)

Topping:
6 Tbsp. sugar
5 Tbsp. all-purpose flour
4 Tbsp. softened butter

1 - 9-inch unbaked pie shell

Preheat oven to 400 degrees.  In a large bowl, combine all the filling ingredients except blueberries, and whisk together until blended.  Gently fold in the blueberries and pour into prepared pie shell.  To make the topping, blend the flour and sugar together and add the butter, using a fork to blend until crumbs form.  Sprinkle the topping mixture over the filling and bake in a preheated 400 degree oven for 35 minutes.

I bought the lemon powder from King Arthurs site and it is so easy to use and really good substitute for lemon juice or rind in a recipe.

Barbara101 wrote:This pie couldn't be simpler to make.

Number one, that's right up my alley.

Number two, it looks divine!

Number three, Brian loves pie!!

In other words, this is a no brainer for me. Thanks, B!

Crybaby wrote:

Barbara101 wrote:This pie couldn't be simpler to make.

Number one, that's right up my alley.

Number two, it looks divine!

Number three, Brian loves pie!!

In other words, this is a no brainer for me. Thanks, B!

thanks. My granny used to make this pie.

I have a coconut pie I make like that too. only you put all the ingreds in the FP whirl away pour in pie dish & it makes its own crust.They call is Impossible pie.I call it good. I make it sugar free too.

Pea - I made the sour cream peach pie this year....yummy!

I think they are all very similar. Years ago my grandma made a sour cream apple pie that was equally good.

I usually use some brown sugar in the crumbly topping so it melts into the custard in a caramel sort of way, especially good with the peaches.

I have made a sour cream apple pie but my peach recipe is for a peach cream pie that has whipping cream instead of sour cream and it is really yummy too but has no crumb crust. I was surprised the blueberry pie came out tasting so good, but my hubs had more confidence saying "it will be good no matter what". I have some peaches to turn into jam and if there are any leftover we will be having a peach cream pie. Other than pumpkin pie at the holidays, we don't eat much pie except in summer and then we eat a lot of it while the fruit is on sale and plentiful. I will probably make a few apple pies this fall. We do have pie for breakfast with coffee and a slice of cheese, just like New Englanders.