During the Great Depression, American families had to find ways to prepare satisfying meals with limited resources. Common dishes from that period included Hoover Stew, chipped beef on toast, and various types of hash, many of which remain popular today. Although some ingredients became hard to find or too expensive, people continued to enjoy desserts. Creative bakers and cooks from that time invented recipes for wacky cake, rice pudding, and a simple yet delicious dessert known as buttermilk pie. Often referred to as a “desperation pie,” buttermilk pie is a custard-style dessert made with readily available ingredients.
The USDA describes buttermilk as a byproduct of turning cream into butter. Cultured buttermilk is typically made from skim milk that has had a starter culture added and is allowed to ferment until it reaches approximately 0.8% lactic acid. During the Great Depression, the price of milk dropped significantly, making it more accessible to families. To support the dairy and agricultural industries, Congress passed the Agricultural Adjustment Act in 1933. At that time, milk was seen as a valuable source of nutrition. Culinary historians Jane Ziegelman and Andy Coe, who wrote the book A Square Meal detailing the effects of the Great Depression on American diets, highlighted that milk was regarded as a complete food with carbohydrates, protein, fat, vitamins, minerals, and sugar, making it a good source of energy.
As buttermilk became more common and affordable, buttermilk pie gained popularity due to its simple and inexpensive ingredients. The first known recipe for buttermilk pie was published in the Dallas Herald in Texas in 1867. A later recipe appeared in the 1877 cookbook Buckeye Cookery, which included apple slices. It called for beating sugar and eggs together, adding melted butter and buttermilk, and then baking the mixture in a pie crust with slices of apple included. Another documented recipe came from Mrs. F. W. Westgate of Uniondale, Pennsylvania, who shared her version in the 1884 cookbook Mrs. Owens’ Cook Book and Useful Household Hints.
A modern take on buttermilk pie comes from pastry chef Tyra, who shares her great-grandmother Willie Mae’s recipe. Ingredients include three eggs, granulated sugar, all-purpose flour, melted unsalted butter, buttermilk, vanilla extract, salt, and nutmeg, along with a pie crust. For the best results, it is recommended that all ingredients be at room temperature to achieve a smooth batter. The pie crust should have a few holes poked in it to avoid air bubbles. The filling is made by whisking together the ingredients until smooth, then pouring it into the prepared crust placed on a sheet tray. The pie is baked in a preheated oven at 350°F for about 45-50 minutes until set and lightly golden on top. It is best to allow the pie to cool completely before serving, and while it can be enjoyed plain, adding whipped cream or fresh berries is also an option.
What are your favorite ways to enjoy buttermilk pie?
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Source: Upworthy, by Emily Shiffer