Buttermilk Pie (with a Hint of Maple Syrup)

Preparation info

  • Yield:


    9 inch pie
    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

I woke up one day in the middle of winter with an urge to visit Quebec city. It was a quick, fairy-tale trip complete with crackling fireplaces, large and comfortable beds, and plenty of cheese and chocolate. I was also taken with the omnipresent maple pie. Well, perhaps I was more than taken with this dessert, since I tasted many versions as I ate my way through Quebec City. It vaguely reminded me of a too-sweet version of the buttermilk pie a friend’s mom used to make. Buttermilk pie is supposedly of Texan origin, though you will not find it on many Texas menus these days. It is essentially a custard thrown into a pie shell; it comes together in mere minutes (not including the baking time). I fused my favorite aspects of Canadian maple pie with that forgotten buttermilk pie and came up with this sweet maple-infused custard hybrid.