Zach Bell, Yale University
When my Dad requested a buttermilk pie, I was immediately skeptical. Buttermilk, a fermented version of cow milk, is thicker because the acid content (which also gives it a sour taste) denatures, or unravels the milk proteins (mostly casein). I used cultured buttermilk, made with lactic acid bacteria, for more thickness. For a smoother texture, I creamed the butter and mixed in the sugar.
With the addition of egg yolks and flour…
Adding the buttermilk. The mixture took on a semi-curdled appearance, but poured easily.
I whipped the egg whites from the yolks I added earlier, and then combined them with the buttermilk mixture. The whipping gave a lighter texture to the filling.
I partially pre-baked the shell and then baked the filling in the crust. The texture was perfect, but alas, only my Dad really liked the flavor. Richly tangy, buttermilk pie requires a different kind of consumer than myself. Then again, I am not a big fan of especially sour yogurt either. With a sourness that lingered in my mouth, I did not go back for a second piece. My Dad didn’t mind my aversion though, all the more for him!
6 responses to “Pics or it Didn’t Happen: Buttermilk Pie”
That looks amazing. I use buttermilk a lot in baking, but haven’t tried this or chess pie and really want to.
both buttermilk and chess pie aren’t for everyone–the flavors are definitely more “old school” than most people are used to, either that strong tangy ferment flavor or toothachey sweet. i would recommend giving them both a go though, making pie never hurts
This seems to be a Hoosier specialty. I’ve never tried it. I really should bake one up, but maybe I should sample a slice first…not sure I’m a fan of too much tang, either~
Your a good daughter!
sorry, no daughters behind this pie, only brothers :)
Sounds delicious and unusual. I’d be more tempted by tangy rather than sweet so going to give Buttermilk pie a try.