Kentucky Buttermilk Pie!

I get so many questions and requests for the buttermilk pie that I decided to make one and try to post it before the holiday.   I am usually asked what is the difference in buttermilk pie and chess pie.  They are very similar, but the Chess Pie doesn't have buttermilk in it and it is sweeter and slightly richer than the buttermilk pie.  The Chess Pie also has cornmeal in it and a spoonful of vinegar to cut the sugar.  I always thought that I preferred Chess Pie, but I must say this Buttermilk Pie might have me rethinking that.

Now, why is this called a Kentucky Buttermilk Pie and not just a Buttermilk Pie, it's the splash of Kentucky bourbon you add.  Everyone knows that any good bourbon is born and raised in Kentucky...don't let anyone tell you different and since it is a Kentucky product, we tend to cook a lot with it.  Wait, maybe that is just me...no, I checked  and  a lot of us use it to cook with...lol.   The reason the bourbon works really well with this pie is that it cuts the sugar.  The alcohol all evaporates, but the bourbon just leaves a good flavor to the pie.  If you do not have bourbon or do not cook with alcohol, just add an extra teaspoon of vanilla, which is mostly alcohol also if it's good vanilla.

Here is what you need for this pie:

1 1/2 cups sugar
2 Tbs. self rising flour
1 stick melted butter
3 eggs
1/2 cup buttermilk
1 tsp. vanilla
2 Tbs. KY bourbon
1 deep dish pie shell


Mix together butter and sugar.  Add flour, eggs,  and buttermilk and mix well.  Add vanilla and bourbon.
Place the pie shell on a cookie sheet and pour the mixture into shell.  Place on the center rack of the oven set at 350 degrees for 15 minutes.   Decrease the temperature to 300 degrees and bake for 45 minutes.  Remove and cool before slicing.

Kentucky Buttermilk Pie!