Texas Twister Buttermilk Pie

By • July 27, 2011 26 Comments

26 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: There are really two parts to the story behind this pie.
PART 1: eons ago, when Unicorns roamed the earth and I was in college, I waited tables at a place called Threadgill's - Home Cookin'. One of the desserts was (and still is) buttermilk pie, which I never took a liking too because I found it to be sweet - just SWEET and nothing else. So I never ate it.

PART 2: Fast forward to the present. I know I want to make something sweet for chili week, I know I do NOT want to go back to the store, so I start rooting around in the pantry and fridge. One thing we almost always have is buttermilk. And of course I have chilis galore this week and so ... this idea started formulating ... what if there were more to the buttermilk pie than just sweet? And so ... a pie is born. And it is good. - aargersi

Food52 Review: Classic buttermilk pie gets a twist (ahem) from aargersi, who does right by envisioning it as something beyond its sweet self. She dreams up a filling speckled with green heat and packs more peppers into the pie by sneaking them into the crust two ways. And the candied pepper garnish is so pretty. Sweet, hot and tangy, this is a great way to end a meal or start the day! - laurenewelaurenewe

Serves 1 pie

  • 3 red fresno peppers
  • 4 jalapenos
  • 1 and 1/2 cups sugar
  • 1/2 cup super fine sugar
  • 1/2 cup water
  • 1 1/2 cups AP flour
  • 1 cup unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground chili (NOT chili powder with other stuff in it too - my sister sent me some sundried chili from New Mexico that is AMAZING - but ground ancho will work fine - there are a bunch of kinds on line too)
  • 1 cup buttermilk
  • 4 eggs
  • 2 teaspoons lime zest
  • 2 teaspoons lime juice
  1. Make the sugared pepper rings: bring 1/2 cup sugar and 1/2 cup water to a simmer, then turn off the heat. Core and seed the fresnos, core and seed 3 of the jalapenos. Slice them into thin rings and put them in the simple syrup. Let them soak for a half hour. Strain them out - SAVE THE SYRUP! shake them pretty dry, then gently toss them in the superfine sugar. Spread them out on a sheet pan covered with parchment to dry for several hours or over night. Put the syrup in the fridge.
  2. Make the pie crust: cut half the butter up and put it in the freezer for about a half hour. Put 1 cup plus 2 tbs flour in your food processor, add the salt, chili powder and butter. Pulse a few times to blend. Add 1 tbs of your spicy simple syrup and pulse, then add ice water 1 tbs at a time and pulse until the dough just comes together. Pat the dough into a disc, wrap in plastic, and into the fridge for a half hour.
  3. Heat the oven to 350. Flour your rolling surface and roll the dough out to fit a standard 10" pie plate. Lay the crust into the pie plate and trim the edges (Amanda and Merrill have a video the shows rolling and trimming here on Food52) then pierce it a few times with a fork. Lay a sheet of parchment across and add pie weights or rice and beans. Put it on a cookie sheet (this makes moving it in and out of the oven a LOT easier plus the pie is a buttery sucker and will drip a little) and bake for 10 minutes, then remove the weights and bake 5 more minutes.
  4. Meanwhile make the filling. Melt the rest of the butter, and finely mince the other jalapeno - no seeds please! Beat the buttermilk, eggs, 1 tbs flour and remaining cup of sugar. Add 1 teaspoon of the minced jalapeno, the melted butter, and lime juice and zest and mix.
  5. Now, pour the mixture into your pie crust, and use a pastry brush to get the butter remnants from the pan you melted it in and brush the edges of the crust. Bake until the custard is set - 30-35 minutes. Cool completely, adorn with your sugared pepper rings, and enjoy! Sharing with neighbors is always nice ....

More Great Recipes: Desserts|Pies & Tarts|Tarts

💬 View Comments ()

Comments (26) Questions (0)


about 4 years ago TheWimpyVegetarian

This looks amazing, aargersi!! And congrats on all the EPs!!!!


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks ChezS! I am fond of the chili pepper :-)


about 4 years ago arielleclementine

i can personally attest to the deliciousness of this pie! brilliant, aargersi!


about 4 years ago Waverly

Wow - another fabulous recipe - love the sugared rings of pepper. Very nice!


about 4 years ago lorigoldsby

The sugared pepper rings are super creative!


about 4 years ago gingerroot

Wow! I am certain I would love being your neighbor.


about 4 years ago lakelurelady

So creative. I am trying to imagine the flavor of this. I think having a slice would help.


about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Let there be pie!! yum, as always, aargersi.


about 4 years ago susan g

When the unicorns got food processors, I got a cookbook by a Texan telling you how to do everything with your new toy -- everything except this pie, that is. It is brilliant, the pepper rings look like expensive jewelry, and I've got to make it!


about 4 years ago zieker

Ahhhh, once again I got to be the guinea pig for this recipe, so here was my initial reaction: OH MY GOD!! THAT'S SO GOOD!!!! Whereupon I promptly ate half before even getting in my house (aargersi and I do what we call "Street Meets" to swap goodies.). I put the other half in the fridge for after dinner, even though my mother believed in eating dessert first. — So, after it chilled a bit, I devoured the second half which was better than the first! Not too sweet. Not too spicy or "lime-y". Just right!! The crust was flaky with just a hint of chili. Yum! I was never a fan of buttermilk or chess pies either, but this is one I must eat again!!

My only complaint is my sample piece wasn't bigger. :-)


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Our other neighbor got a hunk too and I am pretty sure everyone will be ready for more next weekend!!!


about 4 years ago nannydeb

Any houses for sale on your street????


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

YES! That would be so FUN!!!!!


about 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! Your chili creativity knows no bounds. This sounds strangely delicious.


about 4 years ago marley16

my mouth is watering; I want some!


about 4 years ago Midge

Love it!


about 4 years ago TXExpatInBKK

This looks yum. And I love Threadgills... it's one of the places I always go by whenever I make it back to Austin.


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Hi TxEx - wow - Bangkok - you are a long way from a chicken fried steak and buttermilk pie ... hope to see some recipes from that area though! Love to learn more!!!!!


about 4 years ago TXExpatInBKK

You aren't kidding... that's why I love finding recipes that taste like home so I can cook them for myself (I've introduced my husband to the genius that is chicken fried steak and he said, "It's like schnitzel but better!"). I'll have to take some cooking classes to learn how to cook my own Thai food and post those recipes. It's just so easy and cheap to eat out in Thailand that you never actually bother to learn how to make the dishes at home! I'll have to remedy that.


about 4 years ago Sagegreen

Like your direction! Buttermilk and sugared peppers!


about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.



about 4 years ago lapadia

I love your little sugared pepper rings, aargersi!


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! I was afraid they would be wierd but they are actually really good!!!


about 4 years ago nannydeb

Now that you've mastered pie crust there's no stopping you! Sounds delicious!


about 4 years ago dymnyno

Creative idea!!!! Very nice pic, too.


over 3 years ago Jenna Kane

Yum! This reminds me of the ONLY tamale that I will likely ever endeavor to try to make: sweet corn masa with a strip hot green chile and cheese .... I've only had it in Mexico and it rocks! I think I will be trying this tho I may slightly reduce the sugar... How 'sweet' is this really?