There are a million different recipes and everyone will, of course, tell you that their grandma's is the best. I've looked at a dozen different ones and did a little mix-and-match before I found the one I liked. I made two around the holidays to take to various family functions. Everyone loved them - those who would try it. Buttermilk being an ingredient REALLY turns people off. Buttermilk was used in the south a lot because it could stay fresh longer in the warmer climates - and there were plenty of people in the South who didn't have ways to keep milk cold. The recipes I read claimed varying amounts of flour or biscuit mix, and various flavorings such as lemon zest and vanilla extract. I tried baking two at one time and leaving them in longer - neither one of them fully cooked and set. Go with one at a time. You can enjoy this chilled after cooking or warm. I prefer warm.
My combined/altered version goes a little something like this:
|In the shell|
- 1 1/2 cups granulated sugar
- 2 tablespoons biscuit mix
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 stick butter, melted
- 1 unbaked 10-inch basic pie crust shell
DirectionsPreheat the oven to 350 degrees F. In a large mixing bowl (I use a stand mixer religiously), combine the sugar and biscuit mix. Whisk the eggs into the mixture individually. Stir in the buttermilk, vanilla extract, and melted butter. Pour the buttermilk mixture into the pie shell (I love having Jennifer make a shell from scratch - the lard isn't so great for you, but they're pretty and tasty) and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. You can garnish with various things like mint for a pop of color. I love using a drizzle of sorghum syrup over the top.
Let me know if you've made it other ways, or if you try the recipe. I think you'll enjoy it.