Southern Buttermilk Pie

I can just see you cringing, all of you who are watching your weight. Well, relax. While this isn’t a low-calorie dessert, it’s not terrible either. You see, cultured low-fat buttermilk is actually lower in fat and calories than regular milk, and has “friendly” bacteria added to produce fermentation. This gives it a sensuous thickness and that delicious tang.  My grandmother used to drink it straight, something I’m not quite able to do!  Buttermilk makes this pie so rich and delicious, you’ll be satisfied with a small sliver. Truly.

As a transplanted southerner, I need to make this pie a few times a year, just to get a flavor-hit of home.  It’s the easiest pie ever, because it makes its own crust!


1 cup buttermilk
1 1/2 cups sugar
1/2 cup biscuit mix (I use Bisquick)
5 T butter, melted and cooled
1 teaspoon pure vanilla extract
3 eggs

This pie keeps well in the refrigerator for several days. You can beautify it with a few raspberries or blueberries scattered on top. Sometimes I add a handful of semi-sweet chocolate bits to the batter before baking,  and shave some dark chocolate ribbons on the top after it comes out of the oven and is cool to the touch.

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