buttermilk pie variations
I am on vacation and just had dinner at the Branding Iron BBQ and Steak house in Mena, Arkansas. They had an interesting pie on their dessert menu. They called it "Bearcat Pie". I just had to ask what it was.
Apparently, it is a buttermilk pie with coconut and pecans added.
Now, I have never baked or even eaten a buttermilk pie but it is a custard pie made with sugar, buttermilk, eggs and flavorings (sometimes they add flour sometimes not) poured into a pie shell and baked.
This Bearcat pie had coconut and pecans added. Sadly, I didn't try the pie.
I was wondering if a buttermilk pie is any good. I assume it is. I was also wondering what other kinds of variations are there for buttermilk pie.
Have you chowhounders got any interesting variations?
My favorite pie as a kid was sour cream raisin pie. This was a custard made with eggs, sour cream, brown sugar, and sweet spices (cinnamon etc), and lots of raisins. The raisins tended to settle, producing a mincemeat like lower layer, and pumpkin pie like top.
I could see using buttermilk in place of the sour cream.
I can't recall if it started with the Louisiana side of my family or if my aunt clipped the recipe out of the paper, but buttermilk pie was an essential highlight of cold weather baking in my youth. It was the capstone to Christmas, and a snack between meals on Thanksgiving. As my aunt made it, buttermilk pie was classically Southern-sweet, with a strong taste of lemon rind and some cinnamon. Personally I prefer to reduce the sugar and lemon so that my filling is just this side of tangy with a hint of cinnamon.
Here's the recipe I've used for years, Hank. It is based on an old Martha Stewart recipe, and it is delicious. I've never added anything to it, but I might do one w/the coconut and pecans this T-giving after reading your post. Sounds like a pretty good variation.
Lemon Buttermilk Pie
well-chilled 9-inch pie crust (I freeze it until I’m ready to fill it)
1 ¼ c. sugar
3 T flour
4 lg. eggs, beaten
½ c. unsalted butter, melted
1 ¼ c. buttermilk
1 T lemon zest
1 T lemon juice
1 tsp. vanilla extract
Freshly grated nutmeg to taste
Preheat oven to 425F.
Whisk sugar and flour in lg. bowl. Add eggs, and mix well. Stir in butter, buttermilk, lemon juice, lemon zest, vanilla, and nutmeg. Pour into pie shell. Place in center of oven for 15 minutes. After 15 minutes, reduce heat to 350. Bake another 35-40 minutes, until filling is set. (The middle will be slightly wobbly, and some melted butter may have pooled there; it will settle into the cooling pie.) Remove from oven; cool on rack. Serve at room temp.