God is our refuge and strength, an ever-present help in trouble…Psalm 46:1

Buttermilk Pie is ridiculously easy to prepare with a creamy, custard filling that will be your family’s favorite pie for the holidays or any time of the year.

Why Buttermilk Pie?

As I was growing up, my mom would make Buttermilk Pie for Thanksgiving.  Of course we always had pumpkin pie and I think my mom makes the best pumpkin pie ever. Really she does.  I’m hoping one day she will give it to me so I can share it with you, but that’s for another day.  She, also, makes the best Chocolate-Chip Pumpkin Bread.  We can only hope…  Back to this Buttermilk Pie…all you do is fix the custard (base) and pour it in pie crusts and bake it.  That’s how easy it is and it’s quite tasty.  Really brings back memories from when I was younger.  

My mom used to work in a bank in Corpus Christi, Texas when I was younger and they always served it in their cafeteria.  She said that she always enjoyed it and decided to ask the cafeteria workers for the recipe.  She thought it probably was a ‘family recipe’ and they wouldn’t give it to her but they did and she started making it for us every Thanksgiving.  

My mom’s family is from Indiana and my grandfather always commented how much it tasted like Sugar Cream Pie or Hoosier Pie, which is a staple during the holidays. 

Mama Fawn’s Tips. .  .

•  Since this recipe makes 2 pies, it will make it easier to combine if you beat the eggs before mixing the batter.
• This Buttermilk Pie recipe makes two (2) deep dish pies.  Make sure you use deep dish pie crust.  Take it from me, if you use standard size pie crust, the filling will overflow and make a mighty mess.
• To be on the cautious side, place the pies on a lined baking sheet before baking.
• Depending on how your oven heats, it may take a little longer to bake the pies.  The filling doesn’t have to be firm but it does have to be mostly cooked.  Check your filling after 40 minutes and adjust your time accordingly.