Buttermilk Pie is believed to have first originated in England and the recipe was brought to the United States by Southern settlers.
The pie was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and also inexpensive.
Buttermilk Pie is very similar to Chess Pie and the only real difference is that Chess Pie uses cornmeal as a main ingredient while Buttermilk Pie does not.
Southern Buttermilk Pie
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
½ cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Store bought refrigerated Pie Crust (or you can make your own homemade pie crust…I used the store bought refrigerated pie crust)
Garnishes: fresh berries, whipped cream, fresh mint
Preheat oven to 350°F. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture.
Pour into the pie crust.
Bake at 350°F 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.
I used the recipe from Southern Living.