Buttermillk pie a family favorite

The holiday season is all about family and friends. There are many family favorite recipes and desserts to choose from, so I’m sharing one of my childhood favorites with you. This buttermilk pie is something that my mom has been making for Thanksgiving and Christmas for as long as I can remember. I do not know where this recipe came from; the only copy I can remember is on a very old recipe card that is getting hard to read from the years of use. Last year we ran out of butter flavoring and decided to use almond extract instead to see what would happen. We might have found a new favorite version, but I am still very attached to the original recipe. Whether you use the butter flavoring or decide to try the almond version, you will love this holiday favorite. I suggest cutting your pie into 12 or more pieces as the filling is very rich and you only need a little bit at a time to enjoy. 

BUTTERMILK PIE

YIELD: One 9 inch pie (12 servings) 

INGREDIENTS 

2 c sugar 

½ c butter, melted and cooled slightly 

¼ c flour 

1 t vanilla extract 

3 eggs 

1 t butter flavoring 

¾ c buttermilk 

9 in pie crust, either homemade or store bought 

INSTRUCTIONS 

1. Preheat the oven to 300. 

2. Place pie crust in a pie pan and have it ready for the filling. 

3. Mix sugar and flour. Add eggs, vanilla and butter flavoring together. 

4. Add buttermilk and melted butter. 

5. Pour the mixture into your prepared pie crust. 

6. Bake in the preheated oven for 1 hour and 30 minutes. 

7. The top should be nicely golden brown, the center should be set up when you shake, and a toothpick should be clean when inserted into the center. 

8. Remove pie from oven and let cool completely before cutting. 

Michaella Evert is a Culinary Instructional Assistant at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary