OH MY, BUTTERMILK PIE 3-WAYS

Many years back my husband fell in love with his first bite of buttermilk pie at the Old Chickahominy House in Williamsburg, Virginia. This classic southern dessert is a yummy custard pie in flaky pie crust, about a zillion calories per heavenly slice.

Lovely place to visit and to have a typical Southern meal served in a vintage dining room. The Old Chickahominy House is located at 1211 Jamestown Road, Williamsburg, VA.

First recipe is the "impossible pie" recipe from Bisquick but made with Whey Low sugar. Cutting the pie into 8 slices, 203 calories a slice. Cooks note:  I think this recipe calls for too much sugar and with the one with regular sugar and this one with Whey Low sugar I only use a little more than a cup. Also, your pie cooked so that the center still has a little jiggle should look like the second photo, we like it to have the dark top and some would think overdone - not us.



Recipe:
1 cup buttermilk
1/2 cup Bisquick
1 1/3 cups  Whey Low sugar (I use less)
 1/3 cup melted butter
1 tsp vanilla
2 large eggs

Mix together the eggs, vanilla & sugar, then add the butter and the Bisquick, stir until well mixed. Pour into a pie plate that has been sprayed with cooking spray, put into a 350° oven for about 30 minutes depending on your oven - this one was in a little longer on purpose because hubby likes the top browned.  Serve with some macerated berries or some fresh whipped cream.

 Second pie is the same recipe but with regular sugar. Cooks note:  I think this recipe calls for too much sugar and with the one with Whey Low sugar and this one with regular sugar I only use a little more than a cup.

Recipe:

Recipe:
1 cup buttermilk
1/2 cup Bisquick
1 1/3 sugar (I use less)
 1/3 cup melted butter
1 tsp vanilla
2 large eggs

Mix together the eggs, vanilla & sugar, then add the butter and the Bisquick, stir until well mixed. Pour into a pie plate that has been sprayed with cooking spray, put into a 350° oven for about 30-35 minutes depending on your oven.

The great thing about this pie is that it is so easy, just a simple custard type pie and a nice ending to a meal with some berries or a dollop of real whipped cream or a little of both. 270 Calories per slice.

I purposely use a large pie plate to make more portions but you can make it in a smaller pie plate and have a taller pie. This is one of those things that when you need a quick dessert is so easy to whip up quickly and toss in the oven.  I have also just put the pie into a square pan and then cut out pieces to put into a sherbert/footed glass and add the whipped cream and berries.

Here is the full on version from Southern Living Magazine.
If my calculations are correct one slice (cutting the pie into eight pieces) is 507 calories. Is it better, you bet but the version made with Whey Low sugar is very good too.

Southern Living Magazine Recipe

Buttermilk Pie Filling: 

• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 tablespoon loosely packed lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Garnishes: fresh berries, whipped cream, fresh mint

 1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Southern Living Magazine Perfect Pie Crust Recipe 

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 6 tablespoons cold butter, cubed
• 3 tablespoons cold shortening, cubed
• 4 to 5 Tbsp. ice water
• Parchment paper

1.  Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.
2.  Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
3.  Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

So the calories go from 203, 270 to 507. Big difference for sure. The actual number of calories for the first two pies will be less as I do not use the amount of sugar in those two recipes.

 

Resource

Old Chickahominy House, Link 

Whey Low Sugar, Whole Foods and Online, Link 

Recipe source for buttermilk pie with crust, Southern Living Magazine

 

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