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May 31, 2006
Magnolia Pie
What do you do when you have left over buttermilk that you bought for the past weekend to make fried chicken, biscuits and pancakes?
Make pie!
Magnolia Pie
(Also known as Buttermilk Pie)
1 unbaked 9-inch pie shell
2 cups sugar
1 stick butter, softened
4 tablespoons flour
3 eggs, slightly beaten
1 cup buttermilk
1 1/2 teaspoons vanilla
In large bowl cream together sugar, butter and flour. Add eggs, buttermilk and vanilla.
Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until a butter knife inserted in center comes out clean.
Sometimes it does have to cook longer than an hour.
Ring your pie shell with tinfoil if it is browning too quickly before your pie is set.
Chill before serving.
Now before you turn your nose up at the thought of buttermilk for a pie just remind yourself that this is really a custard type recipe and the pie will be smooth and creamy and sweet as well as delicious!
*****Update*****
Della asked if this was the same as a chess pie. A most excellent question!
In some places the name buttermilk pie and chess pie are interchangable. For me they are distinctly different. The buttermilk pie is make with buttermilk and the chess pie is made with vinegar (in a different portion ratio).
There are cooks who claim the name "Chess Pie" derived from 'cheese' not that the pie has cheese in it but because the mixture creates a curd texture and some are of the school that it got its name from keeping well in the pie chest. Me, I just think it is good -and where I come from the pie was kept in a Pie Safe (Terminology is everything! LOL).
I am going to add some variations of the recipe here so that you can see how versitile this pie is.
Lemon Chess Pie
1 9-inch pie shell, unbaked
4 eggs
1 1/2 cups granulated sugar
1/2 cup melted butter (not margarine)
1 tablespoon plus 2 teaspoons cornmeal
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
pinch salt
Preheated oven to 325°.
Beat eggs well. Add sugar, butter, and cornmeal. Beat well after each addition. Stir in lemon juice, grated lemon peel, and salt. Pour into unbaked pie shell. Bake until set, about 30 to 35 minutes, or until a knife inserted near center comes out clean. Chill before serving.
Coconut Chess Pie
1 stick butter (real butter, not margarine)
1 1/2 cups granulated sugar
3 eggs, beaten
1 cup flaked coconut
2 teaspoons vinegar
1 1/2 teaspoons vanilla
Preheated oven to 350°.
Combine butter and sugar in saucepan; heat, stirring, until melted and well blended. Combine all ingredients and mix. Pour into an unbaked pie shell. Bake for about 1 hour or until a knife inserted in center comes out clean. Chill before serving.
Pineapple Chess Pie
1 cup crushed pineapple, drained
2 cup sugar
1 tb cornstarch
1 cup coconut
4 eggs
1 stick butter (not margarine)
1 ts vanilla
1 9inch pie shell, baked
Preheated oven to 325°.
Mix all the ingredients; pour into pie crust. Bake 30 to 40 minutes, until done and a butter knife inserted in the center pulls out clean. Chill before serving.
Posted by Angie at May 31, 2006 07:41 AM
Comments
I love buttermilk that sounds wonderful!
Posted by: kate at May 31, 2006 08:44 AM
I have had that pie - or a similar one - it is scrumptious! I use buttermilk to make cornbread.
Posted by: kenju at May 31, 2006 09:31 AM
How can any recipe that calls for a whole stick of butter not taste good? Throw 2 cups of sugar on a shoe and I'd eat it.
Posted by: Hope at May 31, 2006 01:23 PM
Sounds yummy. Send me some, quick.
Posted by: Miz S at May 31, 2006 06:46 PM
Oh. My. God.
It only takes me an hour to get there. Is there still some left?
Posted by: MommaK at May 31, 2006 09:53 PM
Is this the same as Chess Pie? Hubby always asks for Chess Pie. Fond memories of his Grandma.
I love your writing Angie and have enjoyed reading your blog for many moons!
You have inspired me to fix up my backyard patio area. Compared to your spread my task is not as formidable, but I am hoping for some colorful results. With the help of my green thumbed friend, I will be able to post pics on my blog soon.
Posted by: Della at May 31, 2006 11:41 PM
I'm drooling; the pies sounds fantastic. YUM!!!!
Posted by: Gail at June 1, 2006 10:18 AM
Oh my...I am busting out of my lurking to swear my undying love for you and all of your followers. I was raised on Chess Pie. Well...not raised. But my Mama made it alot while we were growing up and I've carried on the tradition. The weird thing is, people love the pie, but have never ever heard of it before. I'm so glad you are spreading the word. I'm showing this post to my husband to prove that my family didn't just make it up. Thank you!!
Posted by: Katie at June 1, 2006 01:08 PM
I made this pie the other day! My husband put his nose up at the thought of a buttermilk pie, and then gobbled it up with fresh strawberries. Delicious!
Posted by: halloweenlover at June 1, 2006 04:37 PM
As a kid I used to love DRINKING buttermilk. I'll have to try this recipe.
Posted by: Raehan at June 1, 2006 10:38 PM
This is great! I always have leftover buttermilk from recipes- and a family who LOVES chess pie. Thanks, Angie!
Posted by: Lucinda at June 4, 2006 03:20 PM