Big Val’s Buttermilk Pie

Today my friend came over to show me how she makes her buttermilk pie.  IMG_4835

It’s sweet


It’s creamy


and oh so dang good.


Big Val’s Buttermilk Pie

  • 1 1/2 cups sugar
  • 1 stick of soft butter (1/2 cup)
  • 3 eggs
  • 1 teaspoon of vanilla
  • 1/2 cup of buttermilk
  • 1/4 cup flour
  •  unbaked 9″ Pillsbury ready-made pie crust

Unroll pie crust and place in 9″ pie plate.

Cream together sugar and butter until light and fluffy.  Add eggs one at a time and mix well.  Add flour and continue mixing.  Then add buttermilk and vanilla and mix until blended. Fill unbaked pie crust with buttermilk mixture and bake at 350 degrees for 1 hour.  If pie seems to be browning too fast turn oven temperature down to 325.

That’s it!  Nice and easy and absolutely perfect for this time of year.  You will definitely want to add this one to your list of holiday pies.


Now before you run out and make this I have to tell you a little bit about my friend Val, or Big Val as she calls herself.

Big Val is only about 5′ 2″ tall and she comes from South Carolina.  She cooks and bakes, Thee. Most. Wonderful. Foods you will ever eat.  Ever.  She learned to cook from her momma and poppy at an early age, as they did from their parents and their parents before them.  Now there are a few things that she is very particular about and those are her ingredients.  When she makes her sweet potato pie, she will only use sweet potatoes from South Carolina.  Not North Carolina, not Virginia, they have to be from South Carolina, period.  She will only use Cabot butter sold in 1 pound blocks, not sticks.  Vietnamese cinnamon and Happy Home coconut flavoring.  She will drive for miles to buy her eggs and collard greens fresh from a farm and her buttermilk has to be PET brand.

IMG_4806 I haven’t been able to find PET buttermilk here in Connecticut so I had to drive all the way to South Carolina for it.  Well, really I drove to see my son graduate boot camp and then made the hubs stop at a Piggly Wiggly so I could get some.  But heck if you are making a buttermilk pie you just can’t skip the good stuff.

IMG_4808Surprisingly, Val uses a Pillsbury ready-made pie crust.  She insists that this crust is the best kind for buttermilk pie because it rolls out nice and thin and cooks up crunchy.  You can certainly make your own crust but if Big Val tells me I have to use Pillsbury ready-made well then that’s what I’m going to do.  You just don’t go messing with a good thing (or Big Val)!

IMG_4811Pure heaven right there.


I told Val I want her to move in.  I want to eat her food everyday for the rest of my life.  Instead she said she would just come over and teach me her tricks.  That works too.


7 thoughts on “Big Val’s Buttermilk Pie

  1. Thanks for sharing. . I am adding to my dessert menu with pumpkin cheesecake. Only problem naples doesn’t have the best ingredients. . But I will try.. hopefully whole foods has some good alternatives.. Ok I’m no where near your cooking skills. Hopefully we can meet at some time in fl. Would love you to teach me some of your skills.. i love to cook! My mom wasn’t the best cook.. hence I started cooking at 5.. I’m pretty good at sides.. not the best at the turkey. . I have not eaten meat in about 25 years. Any suggestions. . How to make an easy turkey.. and get it to cook and not be raw after 4 hours lol.. and i always mess up the gravy. . Always lumpy.

    • Lisa, I love pumpkin cheesecake too! Im sure you will still be able to make this pie without having the exact brand of ingredients. Val is just very fussy… she makes me laugh. As for the turkey… if you haven’t eaten meat in 25 then my suggestion would be, don’t start now!! I wish I could give up meat. I have tried several times but always fall back. Basically I just keep it simple when I make my turkey. I give him a good bath in olive oil and lots of salt and pepper. Then I pop him into the oven at 350 degrees and let him cook until the juices run clear. (Pull the leg away from the breast and the juice shouldn’t be bloody at all.) I’m not sure of the time this takes, you would have to look it up, butterball has a good website with cooking temperature and times. If it is getting too brown on top just cover it with foil. When you remove it from the oven let it sit covered loosely in foil so the juices stay in the turkey. If you carve into it when it is too hot the juice will run out all over the plate instead of staying in the meat and giving you a nice moist turkey. Gravy is very easy. Just take some flour and put it into a jar with a little hot water and give it a good shake to mix it up. It should be a good thick but pourable consistency with no lumps. If it is lumpy just strain it first. Then add some turkey or chicken stock (not broth) to your pan of turkey drippings and bring it to a simmer scraping up all those nice brown bits of yummy goodness on the bottom of the pan. Thats where all your flavor is. Whisk in your flour mixture to thicken everything up, but go easy and keep tasting it…you don’t want your gravy tasting like flour. Once it’s thick adjust your seasonings. A little more pepper, salt, maybe a chicken bullion cube or gravy master but really you probably won’t need these things. Usually the drippings alone will make a really flavorful gravy. If you don’t want lumps strain it before serving. There are so many things you can do or add to dress things up but I find the simpler the better.
      Let me know how you make out. Enjoy your Thanksgiving!

      • Thanks so much! Will let you know.. I don’t eat the turkey, love the smell cooking though. And I love good gravy with homemade mashed potatoes.. Have a great Thanksgiving! Try not to worry about your son.. As I told Gregg, he is such a Handsome boy! He said he takes after you! If you want the recipe for the pumpkin cheesecake let me know. I just took a cooking class at roys .. It has a ginger graham cracker crust, home made carmel topping with candied pecans.. I hope I can pull it off!

Leave a Reply

Your email address will not be published. Required fields are marked *