Maple Buttermilk Pie

For a fall-themed sorority fundraiser this weekend, I volunteered to prepare and bring baked goods.  Rather than baking the expected cookies or brownies, I tried some new recipes that embodied the spirit of fall.  The pie I made was a Maple Buttermilk Pie from a recipe I found on

The recipe included directions for making the pie crust as well, but not having enough time, I used a nice, organic pre-made one.  And the preparation of the pie itself was very simple as well.  Just whisking the ingredients, such as lots of rich eggs (making it almost like a custard), brown sugar, flour, and lemon zest.  Then you slowly add in maple syrup, buttermilk, vanilla, and salt.

Compared to my other recent baking projects, cleanup for this one was lovely because it was all made in just one bowl.  And using a pre-made pie in a disposable pan meant that I didn’t have a pan to clean either.

I don’t want to use up space and paste the whole recipe here, and frankly, the formatting is far prettier on the original website, so I will just give you the link if you would like to try it: Maple Buttermilk Pie Recipe

The pie came out fantastically, and it has become a personal favorite of mine, perhaps because of my love of maple syrup (I even use it in my coffee!).  It’s super rich and maple-y but not overly sweet because the buttermilk lends a mild tartness.  The ingredient that I think makes the biggest difference, though, is actually the lemon zest.  I think you can even smell it right when the pie comes out of the oven.  The recipe only calls for a little bit, so you might think it wouldn’t make much of a difference, but the acid of the lemon cuts through the sweetness and gives you yet another element of flavor that makes this pie irresistible.

I will stop describing the pie now because even I’m getting hungry!  (And if you are too, you can always just bake one right now!)  I did want to write about a clever idea I had for serving the pie.  I was bringing it to an outdoor event where there weren’t plates and where most of the other deserts could be eaten easily by hand.  That didn’t stop me from baking a pie though!  Once baked, I had to let it cool for quite a while so that it would slice cleanly, and I even tried putting it in the freezer briefly to try to set it.  The real innovation came with my use of parchment paper.  I cut it into triangles bigger than each of the slices of pie, and then I cut slits in the back corners so that the extra paper on the sides and on the back could be folded up.  This way, the pieces could be lifted from the tab of paper by the crust and the “wings” kept each piece separated from the next.  It also offered hands good protection from the sticky filling.  See the picture to help visualize this–I know this isn’t the best description.  I put most of the paper-wrapped pieces back in the pan, reserving some to leave room a name card telling people what the pie was and to have leftovers for me to keep.  After all, wouldn’t it be a shame if I baked a pie and didn’t get to eat any myself?

2 Responses to “Maple Buttermilk Pie”
  1. Mom says:

    I am not the maple fan that you are but I bet this was good. Plus, I love the wrapping idea. I still remember you making a custom bag for Aunt Kathy’s granola – your creativity is endless.

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  1. […] which I just happened to have after making either Buttermilk Pancakes (blog post coming soon!) or Maple Buttermilk Pie–I can’t remember which, this was a while ago!  The rest of the ingredients are things […]

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