THE BEST- P. Allen Smith’s Buttermilk Pie
I hope that as you read that title, you didn’t close the post and not read it! Who knew that this buttermilk pie recipe was simply an elevated mixture of a chess and pecan pie?!
If you are a southerner, BOTH of these pies are sacred favorites that you make from your grandmother’s recipe. Right? Are you nodding?
At every Southern Thanksgiving table, there will always be a pecan pie on the dessert offerings. But, who knew that you could combine a chess pie with a pecan pie…add buttermilk and have the most amazing buttermilk pie ever.
Well, my grandmother’s pecan pie and chess pie recipes have been replaced with P. Allen Smith’s Buttermilk pie recipe.
I kid you not!
The Buttermilk Pie story began here.
A few years ago, the Arkansas State Family and Consumer Sciences Director asked me to serve as a keynote speaker for their state meeting. Suellen, their state director, had become such a close friend from national committees and traveling across the nation together.
Oh, the stories we could share!
Now…her request to come came with another invitation.
She had planned not ONE day at P. Allen Smith’s home- Moss Mountain Farm—but, TWO days.
Photo credit for this view is from P. Allen Smith’s Moss Mountain Farm website.
Isn’t that farm incredible? That little cabin on the right behind the home is where P. Allen’s art studio is. The cabin on the left? Where that buttermilk pie and delicious foods were created for our meal.
If you haven’t ever been to this farm…you have truly missed a bucket list trip.
Even his art studio was wonderful as part of that visit.
Every detail through the gardens and home are breathtaking. Although I couldn’t find interior photos of the home, they are decorated seasonly and will take your breath away. So exquisite.
One of my favorite details in the gardens are his gates. Isn’t this one lovely?
To tour the beautiful gardens, his gorgeous home, and then have your feet under one of his tables to share the most delicious meal as he talked, is among my favorite treasured memories.
Dessert- both days? That delicious buttermilk pie graced the table.
My first time having it…but, by far not my last.
An autographed copy of his cookbook with this recipe came home tucked in my suitcase.
You certainly need it in your cookbook collection or gift it to any cook for gifts. They will thank you!
(Click the link for the book below.)
That cookbook is always a featured cookbook.
It always takes it’s regal spot on the spice rack organizer cookbook rack.
It’s even listed among my favorite things for gifts.
You see, I haven’t found a bad recipe in the many recipes I have tried from this book. Ever.
Thank you, Allen, for this recipe.
It will be among the desserts for Thanksgiving this year. Once again.
Why?
Because if I leave it out?
All who are gathered with feet under my table will be more than a touch sad!
I love it so much, it’s been a featured recipe among those shared in the Vue magazine.
If you want to try that buttermilk pie with feet under P. Allen Smith’s table?
There’s still a date that may be available coming up here.
If it’s sold out, please make plans to add a trip there to your calendar. Click here for upcoming dates.
Here’s that fabulous recipe!
P. Allen Smith’s Buttermilk Pie
Equipment
- 1 oven
- 1 baking sheet wth sides
- 1 liquid measuring cup
- 1 set Dry measuring cups
- 1 set measuring spoons
- 1 sheet parchment paper to fit baking sheet with sides
Ingredients
- 1 C buttermilk
- 1 stick butter, melted
- 1 1/2 C sugar
- 3 large eggs, whisked
- 1/4 C all purpose flour
- 1/2 t salt
- 1 t vanilla
- 1 pie crust, unbaked your recipe or ready to roll
Pecan Glaze Topping
- 1 C pecan halves or pieces
- 1/4 C dark corn syrup
- 1/4 C brown sugar, firmly packed
Instructions
- Pecan Glaze Topping
- Preheat your oven to 350°.
- Line a baking sheet with sides with parchment paper. TIP: Use foil if you don't have parchment paper.
- In a small bowl, mix pecans, corn syrup and brown sugar.
- Spread mixture evenly across the pan and bake for 12-15 minutes, stirring every 5 minutes or so until the mixture becomes thickened.
- Remove from oven and let the mixture cool off completely, separating them as they cool.TIP: You can chop slightly to make it easier to add to the top of the pie before baking.This can be made ahead and stored in a storage bag until ready to make the pie.
Baking the Pie
- Preheat oven to 325°.
- Prepare your pie crust and add to your pie pan/dish.
- Melt stick of butter.
- In a mixing bowl with a spout: combine buttermilk, melted butter, sugar, eggs, flour, salt and vanilla.
- Pour mixture into unbaked pie shell.
- Top pie with glazed pecans.
- Add to preheated 325° oven and bake for about an hour or until pie is set and a golden brown.TIP: Cover crust with foil if it begins to brown too much before the pie is "set".
- Let cool on a wire rack and let pie finish "setting" before serving.
- If pie is room temperature, feel free to warm slightly in the microwave and serve with fresh whipped cream or a scoop of ice cream.
Notes
Thank you, Suellen, for sharing P. Allen Smith’s Moss Mountain Farm AND this great recipe with me. We need to plan a visit soon!
Who knew it would become an all time favorite for all who have their feet under my table?
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Enjoy every bite of this buttermilk pie!
I’m sure all who share it will love it, too. Even my non-pecan eating husband has declared this one the best!
Although this recipe is always served for Thanksgiving dinner, it rarely is missed for Mother’s Day, Easter, and summer gatherings…it’s simply the favorite.
Happy Baking, friends!
8 Comments
Cindy Walker
Oh my! To combine my husband’s two favorite pies, chess pie & pecan pie, sounds delicious. Now if I throw in a chocolate pie in the mix, his smile will be huge! Thank you again!
Leslie J Watkins
Ooooh! Add some chocolate chips and you may take this up a level! Let me know how he loves it!
Kim
This sounds divine! Pecan pie is my favorite and this is one I will have to try! Thanks for sharing, my friend!
Leslie J Watkins
This is just a richer version of a pecan pie. Hope you give it a try. Happy Thanksgiving to you and yours, Kim!
Wendy McMonigle
OK, this sounds so delicious and Pecan Pie is my absolute favorite. I have not baked a pie in so long, but I am going to try this. Pinned for later.
Leslie J Watkins
Hope you love it, Wendy. It takes pecan pie to a new level!
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