I first saw this on the food network – it’s from a cafe in Texas called Royers Round Top Cafe. It’s super rich and unbelievably good. This is from the Royers website: “When we took over the Café in 1987, the late, dear Garda Siptak, a local lady, would make one or two buttermilk pies a week for us. As time went by, we wanted to make our own buttermilk and so we had to find a buttermilk pie recipe. We finally stumbled upon this recipe that has a bit more sugar than a regular buttermilk pie, but we think that makes it all the better. We hope you agree.”
Buttermilk pie is like a chess pie or a dense custard pie and is best served chilled. Yields eight servings.
- a stick of butter (1/4 lb)
- 2 cups sugar
- 3 eggs
- 1/4 cup flour
- a cup buttermilk
- 1/4 tsp ground nutmeg
- Tblsp vanilla extract
- 10-inch pie shell
- For extra goodness add a cup of each: chocolate chips, shredded coconut, and crushed pecans.
- Cream butter and sugar together.
- Add the eggs and the flour to the sugar mixture.
- Then add and mix the buttermilk, vanilla, and nutmeg.
- If you’re going to add the chocolate chips, coconut and pecans, add them now and just mix enough to distribute throughout.
- Pour mixture into the unbaked pie shell.
- Bake at 300 degrees for an hour or until it is set. Enjoy!