Buttermilk pie originally hails from England. Today the deep south stakes claim as its home with Texas bestowing more love on it than most. A custard of buttermilk, eggs, butter and sugar baked in a pie shell is a simple pleasure, no pretentiousness here. However, there is elegance in its simplicity. The tangy tartness of the buttermilk shines through if you don’t drown it in sugar. Sometimes a little lemon zest can add additional brightness.
Growing up in the south, I have always adored buttermilk pie. When I began making it, I often added a bit of dark rum or almond extract and everyone loved it. Last fall a light bulb went on and I decided to add some toasted slivered almonds. Voila - even more elegant. —TasteofOregon