A vanilla bean flecked buttermilk custard base pie, familiar in southern cuisine, is both sweet and tangy, a great year round dessert.
By Heather Schmitt-Gonzalez
Buttermilk Pie may look like a Plain Jane, but looks can be deceiving. There’s actually quite a bit of complexity in each bite—smooth vanilla-infused custard that’s both sweet and tangy at the same time. Aside from the fact that it’s delicious and fits in on the dessert table year-round, it’s also ridiculously easy to make.
I like it plain-jane-as-is, but try adding a fluffy dollop of whipped cream, dust it with powdered sugar, or serve it with seasonal fruit or a fruit compote if you want to dress it up a bit. I really don’t think you can go wrong with this one.
Heather Schmitt-Gonzalez is a Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.