You only need a few ingredients for this buttermilk pie. Its crispy crust and sweet and creamy filling are to die for.

As we head into holiday baking and watch grocery prices rise, it’s a good time to pull out nostalgic recipes our grandmothers relied on to save money. Like buttermilk pie.

Sherry Yard, who oversees sweets for Woldgang Puck’s restaurants, shared a recipe from her 2007 book Desserts by the Yard. Yard tops her Buttermilk Pie with a rhubarb and strawberry compote. The ...

The very idea of the main component of a dessert being something sour like buttermilk could seem a bit counterintuitive if you don’t know what a treasure this ingredient is to generations of Southern ...

If a creamy pie with a tangy taste sounds appealing, consider trying this Southern classic. Some bakeries may sell it, but it's also not too hard to make.

This recipe for Maple Buttermilk Custard pie comes from Emily and Melissa Elsen’s book The Four & Twenty Blackbirds Pie Book, Uncommon Recipes From the Celebrated Brooklyn Pie Shop. On this week’s ...

You may substitute fresh or macerated berries, roasted plums, or cherries for the rhubarb compote in this recipe. The crust and compote can be made in advance. This recipe makes more compote than ...

Instructions: Warm the buttermilk in a saucepan over medium-low heat just until it begins to steam. Do not allow it to boil or it may curdle. Remove pan from heat and stir in tea leaves. Let it sit ...