For those of you following STS on Facebook, you likely saw that last week Ryan was kind enough to go to the store for me to grab some buttermilk so that I could make some homemade Tea Cake Cookies (the best EVER, in my opinion). 🙂
(For those in a pinch, you can use a Tablespoon of lemon juice or vinegar per cup of regular milk to make something that will work like Buttermilk… but for Tea Cake cookies, I want the real thing!!)
Well, I forgot to tell him that I only needed 3 Tablespoons of Buttermilk for this recipe, so this is what he brought home.
So I asked you guys… what in the world do I do with a half gallon of buttermilk?!?
I got a ton of suggestions from y’all… homemade fried chicken (YUM!), freezing the buttermilk, biscuits, waffles, pancakes, and BUTTERMILK PIE!
Buttermilk Pie??
Well, I guess there’s a first time for everything, right?
I ended up freezing most of the buttermilk in 1/2 cup and .8 ounce portions (by the way, freezing in silicone works MUCH better than metal!) and then I saved 1 cup of Buttermilk to try out buttermilk pie.
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And since it’s the holidays I decided to add some spice to it too! 🙂
I think this might be my new favorite recipe. It’s INCREDIBLE!!! And I didn’t make a crust for it so it’s not *quite* as high in carbs as it would be otherwise.
Spiced Buttermilk Pie Recipe
(Adapted from Olivia’s Buttermilk Pie Recipe)
Here’s what you need:
1 cup of Sugar (you can add more if you like it sweeter, but this was perfect for us)
1/3 cup of Butter (5 1/3 Tablespoons), Softened
3 Eggs
1 teaspoon Vanilla Extract
1/2 cup Baking Mix (like Bisquick or Hodgson Mill Baking Mix)
1 cup of Buttermilk
3 pinches of ground Cloves (about 1/8 tsp.)
1 tsp of ground Cinnamon
1/3 tsp of ground Ginger
(you can totally play around with the spices and add Nutmeg instead or omit a spice… I just used what I usually use for Pumpkin Pie)
Here’s what you do:
1. Preheat the oven to 350 degrees, and grease a 9 inch pie plate.
2. Put all of the ingredients in a bowl and mix well with a wire wisk. Pour the mixture into the pie plate.
3. Bake for around 45 – 50 minutes until a knife inserts in the center comes out clean.
4. Let cool for a few minutes and top with homemade whipped cream!
It was AMAZING!! I will definitely be making this more often. THANK YOU to those of you who suggested I try it! 🙂
And please feel free to leave a comment if you use a different recipe! I’d love to try this amazingness in other ways too!
Click here for more Healthy Holiday Recipes!
Thanks for the great hints on freezing buttermilk. However, I don’t buy buttermilk because it would be just another expense. I always use milk (which I always havea round) with 1 tablespoon of lemon juice or vinegar in each cup. This seems to work and taste just as good for my needs.
I attempted this and followed the directions perfectly, but I just ended up with a pie plate full of mush. 🙁 It smells great, though!
Rachel, I LOVE this pie! I made it tonight and it turned out perfect! I think I could have eaten the whole thing by myself! hehe.