Wow, I am so glad I made this pie y’all! It is an old fashioned recipe that mama used to make. Many of you LOVE BUTTERMILK PIE and if you do this recipe is a WINNER and a must save for you. Just look at the picture, it was creamy in the middle and had a candy crunch top! Yummy and next time put a little flaked coconut in the crust before you pour the filling in an you will be so glad you did! The recipe is at the bottom of this description! As always, Thanks for watching and please subscribe and hit that bell so you get our notifications when we post a new video. Love ya! Tammy
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 12×12 . She had a round table in the center. There was never a time when there wasn’t something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We fed our bulls seed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass fed beef and free-range chickens. They really do not taste as good as those fed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
1/2 CUP BUTTER (MELTED)
1 1/2 CUPS SUGAR
1 CUP WHOLE BUTTERMILK
3 TBSP. SELF RISING FLOUR
1 TSP VANILLA EXTRACT
1/4 TSP. NUTMEG
Melt butter in a batter bowl. Add sugar and whisk well. Add eggs and whisk. Add flour and whisk. Add buttermilk, vanilla, and nutmeg and whisk well. Place uncooked pie shell on oven rack. Pour filling into pie shell (in oven so it doesn’t slosh out of pan. Bake at 350 degrees for 55-60 minutes. Cover edges of pie crust if you can.
hey y'all it's Tammy with colored belly cooks and today we're going to make a delicious old-fashioned buttermilk pie you're going to take a refrigerated pie crust and you're going to place it in the center of a 9-inch pie plate yes this is a buttermilk pie and it's going to be pretty runny the feeling will be runny I'm going to take my hand my fingers make sure this is around the edge at the bottom like so press it down around the bottom edge and then I'm gonna take my fingers I'm gonna use my fingers like this and I'm gonna make a ruffle there's a close-up view of our progress you can tell I've kind of put my fingers down in it a little so I can kind of mend it a little bit but now you're not going to you can see where my nails went in to do the design too but now you're not going to prick the bottom because this is a juicy pine you don't want it to run underneath there and mess up being able to cut the pine get it out of a pie plate easy actually not gonna go around my ruffle crust that much it's just I have to bake a long time actually I make kind of push my ruffle over the edge just a little bit so that maybe it can be covered up more by this ring now let's see that's better yes that works out much better so just kind of keep stuff like that in mind when you're baking that looks really pretty we're gonna set it to the side and mix up our buttermilk pie okay with this recipe we're going to start out with 1/2 a cup of butter I am actually going to put this in the microwave and soften it you know soft enough that I can use a wire whisk to beat it up to the rest of the ingredients so I'll put it on a minute while we're softening our butter we can measure up our buttermilk and that is going to be one cup of buttermilk I'm gonna shake my buttermilk of course this is whole buttermilk so we're going to put it in here and measure it up to one cup there we go we're also going to be using a teaspoon of vanilla and our vanilla is flavoring so I am going to use two teaspoons so I'll just go ahead and do this in my buttermilk it's wet ingredients okay I'm gonna check online butter my butter was already kinda room temperature but not quite so it's melted now for sure so what we're gonna do next is and I will beat the sugar in with this butter so that it won't be too hot for the eggs when we add the eggs so use a wire whisk you I'm going to use one cup and a half of sugar so one of the half cups of sugar should work fine so we've added 1 and 1/2 cups of sugar now we're going to add 3 eggs just 1/2 now a lot of people would beat their eggs individual you know in another ball but I'm not going to do that because I'm not gonna mess up another bowl just to beat the eggs up when I can beat them in the same Bowl they're going in but let's mix this up well that looks really nice we're going to put in 3 tablespoons of flour flour over here and we're going to put in 3 tablespoons this helps set it up for it to set up and rise and be thick enough to cut a piece of pie out of I made a man Staedtler but that's not a baking all right I'm going to add a pinch of nutmeg because me Chris absolutely love nutmeg so if you don't like it you know of course you don't have to put it in but if you like it the more the merrier right now we're gonna pour in our buttermilk and vanilla we're gonna mix it up well it smells so good y'all then if you're a lumen lover you can always spurt someone in there alright we're gonna put this in our pie shell and I am going to pour it in the pie shell while it's in the oven and that way we don't have to worry about it sloshing everywhere so we're gonna go over to the oven you can pour it halfway full and then walk to the oven but if you do it can slosh up over the sides of your pretty crust so we're just gonna head on over to the stove now my oven has a slider shelf I like to use it for cakes and pies because it actually has two bars on it which makes it flatter and more sturdy and keeps your cakes from being wok sided see have one single bar which is the way most ovens are made today and you can have your oven as flat as it is but because the wreck if hasn't got a lot of support it will still it's still really hard to get your cakes to be level so if you can find rags even for the other new pans that you can purchase that have two bars you can make a much prettier layer now I'm gonna take this pie crust place it in here just you're into the pie now it should not rise really so it's you feel it pretty full it's just enough for a 9-inch pie now we're going to place our ring on the top of the pie and we're going to slowly push it into the oven and we're going to bake this for 45 minutes our timer went off on our buttermilk pie so it's time to get it out of the oven let's take a look and see if I turned out it's still a little wiggly jiggly you're at the center I think I'm gonna cook it another maybe even 10 minutes or so I'm gonna pick this up and see how this is looking underneath looks really pretty and light so we're gonna let this cook because it looks a little in the middle those eggs are rising up pretty too we'll slowly cook another 10 minutes okay let's get this buttermilk pack out of the end of it that looks pretty I'm gonna take the crust hopper off I'm gonna take it just slide it on to my hand so that I don't mess the Cresta turned out really nice y'all you're gonna let it sit here and cool that down before we give it a try a day make sure when you're making this buttermilk pie that the center does rise just like the sides do because it needs to rise up and the eggs need to become more like a souffle like you see the sides here they puff up so if you open up the oven and it seems to be sunken like it was the first time I checked on it make sure and cook it 10 minutes longer until you think the middle parts about as high as the sides and I believe we're about there I can lower this then let you see what I'm talking about you can see that the center is up about as high as the side so that's the way you want your pot of turnout yummy better milk pie buttermilk pie it's pretty much an egg custard made with buttermilk it's really good delicious I have cut a piece it cuts really pretty and uniform I said that slice so I think the best way to eat a pie like this when it's holding that so well it's not to use fork is to pick it up and eat it like a piece of pizza yummy it tastes like the feeling and a breach coconut pie without the coconut pretty much what it is this would make really good coconut pop just to make this recipe try coconut down in the bottom of the shell pour it over the coconut wool what a good pie got a nice price trust top thanks for watching Carmela's it's where we cook a lot mama D oh yeah