Buttermilk Pie

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.



  1. Cream butter and sugar together.
  2. Add the eggs and the flour to the sugar mixture.
  3. Then add and mix the buttermilk, vanilla, and nutmeg.
  4. If you’re going to add the chocolate chips, coconut and pecans, add them now and just mix enough to distribute throughout.
  5. Pour mixture into the unbaked pie shell.
  6. Bake at 300 degrees for an hour or until it is set.  Enjoy!

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