Buttermilk pie is great any time of year, but I especially like it during the summer. The pie is easy to put together and has a fresh, tangy flavor to it that goes oh-so-well with all kinds of summer fruits and berries. It is even easier when you put this pie into bar form. As with cheesecake, putting this pie into bar form makes it even easier to make and to serve.
These Buttermilk Pie Bars start with a shortbread crust. Like a shortbread cookie, the crust is substantial and not just an afterthought at the bottom of the pan, but it really helps give the custardy pie bars stability and makes each slice easy to handle. The topping is just like my buttermilk pie filling, firm yet tender and with a great buttermilk flavor that isn’t too sweet. As I said before, this makes it the perfect backdrop for fresh fruit or berries.
I kept the flavorings simple in the bars, using vanilla and nutmeg. These two spices often appear in buttermilk pies. If you want to give your bars a little twist, adding some lemon or orange zest into both the crust and the filling will add a new dimension to the bars, introducing yet another layer of flavor to this simple dessert.
Buttermilk Pie Bars
1/3 cup sugar (pref. vanilla sugar)
1/2 cup butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt
3/4 cup + 2 tbsp sugar
3 tbsp all purpose flour
1/4 tsp salt
4 large eggs
1 tsp vanilla extract
1/4 tsp nutmeg, freshly grated
2 tbsp butter, melted and cooled
2 cups buttermilk
Preheat oven to 350F.
Lightly grease a 9Ã—13-inch baking pan (or used the Bakerâ€™s Edge).
Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour mixture into prepared pan and press into an even layer.
Bake for 15-17 minutes, until it just begins to turn golden brown.
While the crust bakes, prepare the filling.
In a large bowl, or the bowl of a food processor, combine all filling ingredients and whisk (or pulse) until mixture is well combined and very smooth.
When crust is done, pour the filling into the hot crust and return to oven.
Bake for 25-30 minutes, or until filling is just set. Cool bars on a wire rack. Chill before slicing.
Serve with fresh fruit.
MargaretJune 23, 2010
I haven’t had a buttermilk pie in YEARS. this looks really good and very refreshing.
PaulaJune 24, 2010
these bars looks so yummy and crispy!
CaSaundraJune 24, 2010
I’ve never heard of buttermilk pie–looks simple and tasty!
Mackenzie@The Caramel CookieJune 24, 2010
What a great way to use up my buttermilk! I think the idea of lemon in the crust sounds GREAT!
JoyJune 24, 2010
That looks great. I have never tried buttermilk pie. I have to try this.
thecandiedmangoJune 24, 2010
I love buttermilk pie! Can this recipe be halved without affecting the final product?
jocelynJune 24, 2010
thanks, i was looking for a way to use up my buttermilk! i think my butter was too warm, though, because when i mixed up the filling because there were specks of curdled butter in the mixture and when it came out of the oven there was a layer of melted butter on the top, eek!!! i used a paper towel to get the worst of it, but i’ll tell you how they taste when they finish chilling.
BugabooJune 24, 2010
My friend makes the most fantastic buttermilk pie, but I’ve never even though of it in bar form. Wow, this is a fab idea — thank you!
jocelynJune 24, 2010
update: they have finished chilling and are AMAZING! the butter issue wasn’t a problem at all
JeanneJune 24, 2010
Hmmm… I’ve never heard of buttermilk pie. I wish I was in your kitchen to try this.
AllisonJune 25, 2010
This is such a great way to use leftover buttermilk!
William @ Nicaragua foodJune 27, 2010
Truely an amazing recipe. Never tried buttermilk pie before but after having tried this I wish i had tried a long time ago 😉
debJuly 4, 2010
This was SOOOOO delicious. Made it today for our July 4th family bbq. There were 28 people here, so I didn’t want to bother with serving fruit on the side, so here is what I did…
I whipped 2 cups of heavy cream (not sweetened- the bars are plenty sweet!!), and spread over the to of the bars in the pan. My 9 y.o. granddaughter and I then took blueberries, strawberries and raspberries, and made the American Flag on top- blueberries in upper left corner, alternating rows of sliced strawberries and raspberries. I wanted to take a pic to send you….hah. There is NONE left. I begged for everyone to save me just one piece….I had a one inch square. It was perfect, wonderful for a warm night. Trust me, this will be made again VERY soon! Thanks for the wonderful recipe!!
AshleyJuly 5, 2010
I have a bunch of buttermilk in the fridge leftover and was trying to think of what to do with it. These bars are much more exciting than the bread I had in mind!
AshleyJuly 8, 2010
Just made these last night and LOVE them. They’re so easy to make! I omitted the nutmeg and added a bit of extra vanilla. Thanks for sharing the recipe. 🙂
alizabethSeptember 5, 2010
This is even better with homemade buttermilk. Since it has a little more tang to it. Next to try, buttermilk pound cake.!
KateApril 30, 2014
These were a fabulous hit at the Great Steam Boat Race during the Kentucky Derby 2014. The flavors are so mild and the texture was moist and delicious! Believe me when I say you won’t be able to stop with just one bar. I highly recommend the recipe.