Friday, March 9, 2018

Buttermilk Pie from The Belle

Ruthy fell in love with the idea of buttermilk pie when she was reading Lisa Wingate's "Texas Cooking" series years ago... and I thought I'd share this "redoux" today, a wonderful look at a famous Southern pie and a crowd-pleasing favorite with the Tippens crew! Here you go, friends!

Missy, here. And I thought I'd take you on a photo journey of our Thanksgiving. :)

First, I wanted to share something wonderful that we've enjoyed this fall season. It smells…delicious! :)

Hand soap from Bath & Body Works

Next I wanted to share my favorite dish from Thanksgiving. Cornbread salad! I'm waiting for the recipe from my sister-in-law's mother-in-law. I'll share it later. It was A. Mazing.

Also, here's a beautiful arrangement from a recent Sunday at our church. Mums and cotton!

Speaking of cotton…Here, in the background is some South Georgia "snow"...

Yep, that's cotton growing out there behind the kids. Most had already been harvested, but we spotted some fields still growing. When you're looking at acres and acres, it surely does look like snow!

Now for more food! Here's one of my pies I baked for lunch with my husband's family. It was a totally new recipe. There's nothing quite like trying something out on a house full of 50 family members! So after I took this photo, I cut out a little sliver and had a bite, then had a couple of my kids do a taste. I was prepared to leave it at home (aka eat it at home). :)

But it turned out yummy! They all voted that I take it to south Georgia with us.

I got this recipe from Desserts from the Famous Loveless Cafe by Alisa Huntsman. I love this cookbook! I'll share my version of the pie.

Vanilla Buttermilk Pie
from The Loveless Cafe (Nashville, TN)

Pre-heat oven to 350 degrees.
The recipe calls for a partially baked crust. I didn't have time. So I used a store bought rolled crust and placed it in the pie pan. (Sorry, I didn't take photos!)

In a mixer with whisk attachment (recipe calls for food processor), put:
1 cup sugar
1 stick softened butter (calls for unsalted but I used salted)
¼ cup all purpose flour.
½ vanilla bean, seeds scraped out (I didn't have a bean so used vanilla extract)

Pulse to combine mixture.

3 eggs-- With the machine running, add one at a time.

Scrape bowl.

With machine running, add in 1 cup buttermilk until just blended. Pour into shell immediately.

Bake 40-45 minutes until custard is set.
Cool slightly and then refrigerate the pie. Serve chilled.

I hope you'll try it! This was a bigger hit than my pecan pie. :)


  1. Missy, I am in love with the Loveless Cafe... it's a must-stop when you're in Nashville and have a car for transportation. What a great place. And buttermilk pie... oh my stars you know how much I love buttermilk pie! :) Thank you for this!!!

  2. I haven't tried buttermilk pie. Never seen it up here. Must be a Southern or Amish thing. I made Jan's custard pie though and liked that so I'm guessing this would be similar...just richer?

  3. I have to try this! Because you know how I love custard pie, and I fell in love with Nashville BBQ when I was there for conference. So anything Nashville has to be good, right?

    Thanks for the recipe!

  4. This sounds delicious and I must try it. Here in Kentucky we have a similar pie but the buttermilk is eliminated. French Coconut Pie has the eggs, butter, sugar and vanilla but you also add a tablespoon if vinegar and 1 cup of flaked coconut. When you bake it the coconut raises to the top to form a crusty topping.