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Holiday Cooking & Baking Recipes: Spiced Buttermilk Pie Recipe | Thanksgiving Desserts
Nov 19, 2022
Spiced Buttermilk Pie Recipe | Thanksgiving Desserts - Need Thanksgiving desserts 2022? Paula has great Thanksgiving pie ideas, like this old-fashioned buttermilk pie recipe.
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Spiced Buttermilk Pie Recipe: https://www.pauladeen.com/recipe/spiced-buttermilk-pie/
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0:00
- Y'all,
0:02
I wouldn't drink buttermilk if you gave me
0:04
a hundred dollar bill,
0:06
but I will drink it in ranch dressing
0:09
(giggling)
0:10
and buttermilk pie.
0:14
That's the recipe I'm gonna share with you today.
0:17
And the first thing we wanna do is,
0:19
we're gonna use a refrigerated pie crust
0:22
because they're so good,
0:27
and I don't know if y'all have ever seen
0:30
the Paula Deen cutting board like this one,
0:33
but this this is like my favorite.
0:37
My favorite.
0:43
Excuse me, I can't think and chew gum at the same time.
0:46
This is my favorite, favorite board that I have.
0:49
Now what'd I do with my-
0:51
- [Eddie] It's over there.
0:52
- Rolling pin.
0:53
- [Eddie] Over on the counter.
0:54
- [Teresa] It's right here.
0:56
- Thank you.
0:57
- [Teresa] You're welcome.
0:59
- All right.
1:00
So on my board you can see that
1:07
this is, makes an eight inch pie just like this.
1:12
And then the line for a nine inch pie is right there.
1:16
And our recipe tells us to roll it to a 10 inch pie.
1:22
So we'll have enough to turn under and crimp it.
1:29
So here we go.
1:30
We're gonna get that out to that, that biggest circle.
1:35
All right y'all, I've got my crust to a 10 inch,
1:39
10 inch round circle.
1:42
Now I'm gonna put this in my pie plate.
1:46
And see, this is why I asked
1:49
for you to roll it out
1:52
because that's gonna leave us enough dough
1:58
to turn this over
2:02
and make a nice big crust.
2:05
So when you cut into that pie,
2:09
we'll have something to cut into.
2:12
So just go round and round and tuck your crust in.
2:18
Then you can make it pretty any way you want to.
2:22
And you know what?
2:23
Some of the best pies and cakes ain't pretty
2:25
but they take- uh oh!
2:28
Got a little over ambitious with that one.
2:40
The hardest thing is getting your dough in there completely.
2:48
Completely perfect.
2:51
So you'll have that dough about the same amount
2:55
all the way around.
2:57
So there you go.
2:58
Once you get it in there,
2:59
then you decide,
3:01
you know, how you want to do it.
3:05
The fork,
3:07
the fork is definitely the easiest.
3:10
But sometimes I'll do it just like I'm doing right now.
3:12
Just take my fingers and pinch it.
3:17
Just like that.
3:19
All right, so now I am going to
3:26
fork it.
3:30
Teresa, would you get me out
3:33
a piece of parchment paper please, dear?
3:35
And my beads
3:38
You know where the beads are?
3:41
They're over there in the baking center.
3:43
Thanks- Oops!
3:47
I didn't realize I was so strong today.
3:53
Wow.
4:03
Wow I just snatched that puppy right on out.
4:11
And I don't too much care 'cause as long as it tastes good
4:15
that's all that matters to me.
4:19
So I'm gonna prick the sides
4:22
because there's no way
4:26
that we can put weights on the side.
4:29
So we're just gonna have to rely on,
4:33
I just got that crust in that pan uneven, Eddie.
4:37
You see what I did?
4:39
- [Eddie] That side's a little higher.
4:42
- Uh huh.
4:44
But it will be so good.
4:47
- [Eddie] Buttermilk pie's kind of rustic, that's okay.
4:50
- Yeah. Buttermilk pie is not
4:52
one of those fancy fancy desserts.
4:57
All right, I'm gonna press those beads down.
5:02
These are like ceramic, a ceramic bead.
5:09
Now when I don't have,
5:12
there was a time where I didn't have any of this stuff.
5:19
So I just used dried black eye peas to weight it down.
5:31
And that should be plenty.
5:35
- [Teresa] Is that going in the oven?
5:36
- It's going in the oven, sister!
5:38
- [Teresa] So I think we cook it what, for 15 minutes?
5:41
- Let's see what my notes say.
5:45
Pre heat oven to 425.
5:48
That's a pretty hot oven.
5:55
Bake on lower rack of the oven for 10 minutes.
5:58
And then we're going to carefully remove the weights,
6:00
I'll have to bring the pie back in here,
6:04
and we gonna let it cool on a wire rack
6:07
for about 15 minutes.
6:09
- [Teresa] Before we start the filling.
6:10
- Y'all, Eddie just walked in the kitchen
6:14
bringing a package that was just delivered to our house
6:19
from my buddy and Eddie's buddy, Allison Waggoner
6:25
hey darling, how are you?
6:27
Thank you so much.
6:30
We talked to Allison the other day,
6:31
and she said, be on the lookout for a package
6:34
because I'm sending you and Eddie
6:37
a little goody, little goody box.
6:41
If you're not familiar with Waggoner's chocolates,
6:47
her family has been in the chocolate business
6:49
for a hundred years
6:51
and their chocolate is so good.
6:53
So I'm gonna munch on the rest of my turtle
6:57
while I show y'all the ingredients that go inside
7:03
that pitiful looking pie I just put in the oven.
7:08
Okay, got a cup and a half of sugar,
7:16
melted butter, I'll go ahead and put that in right now.
7:24
Now let's see, is this, this is pumpkin pie spice
7:31
Right, Teresa?
7:32
- [Teresa] Yes ma'am.
7:33
- Yes.
7:34
- [Teresa] These are all for Thanksgiving.
7:38
- It sounds like Thanksgiving, doesn't it.
7:41
I think we all just associate pumpkins and-
7:49
- [Teresa] But you said you normally do it
7:50
with cinnamon, right?
7:51
So if you didn't want the pumpkin flavor
7:53
you could do a cinnamon.
7:54
Oh yeah, yeah.
7:55
You can substitute, you know, whatever you like.
8:01
But, here's the deal.
8:04
This spiced buttermilk pie is in my
8:08
Southern baking cookbook.
8:09
In fact, you can get it right here,
8:12
if you are in the market for a baking book.
8:16
To me it is the best baking book.
8:21
If you're a baker, it'd make a wonderful gift
8:24
to yourself or to somebody else.
8:26
But anyway, this one also has a topping on it
8:30
where most buttermilk pies, you know,
8:32
they're just like an egg custard pie, you know?
8:35
No toppings, but-
8:39
- [Teresa] We're making this fancy.
8:41
- Yeah. Yeah.
8:43
I can't wait to show y'all the topping.
8:45
All right, so now I'm gonna add my flour.
8:50
Another bite of turtle.
8:53
(laughing)
8:54
- [Teresa] Most important thing.
8:55
(whisking)
9:02
- The recipe calls for half a teaspoon of vanilla flavoring,
9:08
but I don't think I've ever in my whole life used
9:10
a half a teaspoon of vanilla.
9:12
I just love it.
9:14
(whisking)
9:18
(phone ringing)
9:19
Now, whose phone is that?
9:21
Is that yours, Teresa?
9:22
- [Teresa] That would be mine.
9:23
- Well, tell them we don't want any
9:25
- [Teresa] It's the town.
9:27
- Oh, ha ha! We do want some!
9:31
Now I'm adding my buttermilk.
9:39
(whisking)
9:43
And last but not least, I'm gonna add one more bite
9:50
Got two out of that one.
9:53
Allison Waggoner thank you so much.
9:55
Allison was my first hostess when it was Evine?
9:59
- [Eddie] Right.
10:01
- And then they changed the name to Shop HQ?
10:03
- [Eddie] Shop HQ, right.
10:05
And now she is with-
10:07
- the Beakman Brothers, right?
10:09
- [Eddie] Beakman Boys.
10:10
- Beakman Boys. They're not brothers, they're partners.
10:16
I'm adding my salt.
10:19
So she does a great job at Beakman Boys.
10:31
So I hope you're doing well.
10:32
I'm fine as frogs fair now, having eaten my turtle.
10:38
I'm just gonna beat these up a little bit.
10:41
(whisking)
10:51
All right, now I'm gonna have to,
10:56
I'm gonna have to let my pie crust cool
11:02
for about 15 minutes.
11:04
- [Teresa] I just took it out the oven.
11:05
- Okay, good.
11:06
- [Teresa] And removed the beads
11:07
- Good.
11:08
- [Teresa] So now it seems-
11:09
- Doesn't have any humps in it does it?
11:13
The pie crust.
11:14
- [Teresa] What now?
11:15
- Did it have any humps or bubbles in the pie crust
11:19
- [Teresa] It does not.
11:20
- And when you remove the beads, y'all,
11:24
just remember they're hot as a $3 pistol.
11:28
So you don't wanna burn yourself
11:29
when you're taking out that parchment paper.
11:33
So 15 minutes,
11:37
I'll be putting this in
11:41
and then I'll share the topping with y'all.
11:47
Look at my kind of pitiful pie crust.
11:49
But that's all right. That's where I tore it.
11:54
I'm covered it with filling.
11:57
All right, so this is our buttermilk filling,
12:03
and I'm just gonna pour that into our crust.
12:08
See, it'll almost cover the little ugly spots.
12:16
You know, that's the thing about food.
12:19
Kinda like people, you know, if I choose to love you,
12:23
I just love your warts and all.
12:26
And that's a wart!
12:33
I mean, I'm scraping you.
12:35
Drop out and make it come up as high as I can.
12:38
Yum yum.
12:40
Okay, Miss Teresa, ma'am.
12:42
- We're gonna put it in an oven
12:43
for 20 to 25 minutes until set.
12:46
- Uh huh, okay.
12:47
Now, while our buttermilk pie is baking, y'all,
12:50
I'm gonna go ahead and make the topping
12:53
because this will go into the refrigerator
12:55
until I'm ready to serve the first slice.
12:58
And then I'll put a nice fat dollop of this topping on it.
13:03
Now to make our topping, I've got 3/4 a cup
13:08
of heavy whipping cream.
13:12
I've got a fourth of a cup of buttermilk.
13:19
I've got, oh gosh, what was that,
13:23
a fourth of a cup of confectioners sugar,
13:29
a dash of salt,
13:39
half a teaspoon of vanilla,
13:42
and I've got my ground nutmeg.
13:45
I cannot, I hadn't seen my fresh nutmeg since we moved
13:50
so I don't know where in the heck it got off too.
13:53
'Cause I love fresh grated nutmeg.
13:56
It's just wonderful.
13:58
But I'm gonna be using ground on this.
14:02
All right. Now I'm just gonna beat these
14:04
until they're nice and kind of stiff.
14:11
So you just need to beat your topping ingredients
14:15
until it forms soft peaks.
14:21
And then, like I said, we're gonna put it on
14:24
as we serve the pie.
14:26
I don't wanna put this on the whole pie like a meringue.
14:31
And this will last up to three days in the refrigerator.
14:34
So if it takes you three days to eat your buttermilk pie,
14:37
your topping is good to go.
14:40
So as I was putting our topping in the refrigerator,
14:45
I said, I remember using a little more sugar,
14:50
than what the chopping calls for.
14:53
So I decided I'm coming back with it
14:56
and gonna add a little bit more sugar.
14:58
'Cause that buttermilk gives it a real tart flavor.
15:03
And I wanna make sure the sweet comes.
15:05
So I've probably added maybe three tablespoons
15:11
of white granulated sugar to it.
15:14
And to me that's perfect for my pallet,
15:17
or the other way, it was still a little tart
15:19
and I remember increasing that sugar on that pie.
15:24
But there you go.
15:26
And it's not gonna get as stiff as whipped cream,
15:32
if you were just beating cream and sugar together.
15:34
You know, it get so stiff, it'll almost turn back to butter.
15:37
I have beat it where it turned back to butter
15:39
and I just added some salt to it and used it as butter.
15:46
But to me it's perfect this way.
15:50
I've stood it as long as I can y'all
15:52
to taste this spiced buttermilk pie.
15:58
So I can't stand it.
15:59
It's not completely cooled, but, you know,
16:04
if it if it spreads out,
16:06
it's just gonna have to spread out.
16:09
Cause there's three of us waiting
16:13
to taste this pie.
16:16
- [Teresa] And the only one that has patience is Eddie.
16:18
- Yep, he is.
16:20
He's the only one with any patience.
16:23
All right, here we go.
16:27
Can't do this- oo!
16:32
Uh huh.
16:33
And I love the way it comes to like a crusty top.
16:41
Now this is our topping for it.
16:45
- [Eddie] That looks like it has a custard base.
16:48
- I know. That's that little nutmeg to go on it.
16:56
It could stand to get a little bit cooler.
16:58
Now I certainly wouldn't top this pie with this topping.
17:04
I would dollop up each piece as you cut a piece.
17:08
And also the directions tell you for your topping
17:13
to just put everything in the bowl and beat it.
17:17
I would recommend, highly recommend,
17:19
that you beat your heavy cream first until it's firm.
17:23
And then add your other ingredients.
17:25
Because otherwise it's gonna be hard to get it stiff.
17:30
So.
17:34
I think I do need a fork.
17:38
It looks so good.
17:40
I just adore buttermilk pie.
17:45
Oh, and that topping, it's just kind of different.
17:51
Mm.
17:56
I just love buttermilk pie.
17:57
It's delicious, y'all.
17:58
Y'all got to come cut your piece.
18:02
It's so good, and it feels like I need to turn around
18:05
and see my turkey sitting back there.
18:09
Cause it just tastes like Thanksgiving.
18:12
I need a moment, y'all.
18:16
Love and best wishes!
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