In Honor of 𝜋 Day: Buttermilk Pie

Today is 3/14, which means it is pie day (3.14159). So here’s a pie recipe. It is the easiest pie recipe you will ever make. Our pastor’s wife, Barbara Miller, introduced Christy and me to it. To be honest, I hate coconut — not because of the taste, but because it feels like you are eating hair. When Barbara put this piece of pie in front of me, I was afraid I was going to have to be nice and swallow hair. It looked kinda like a coconut custard pie because of the way it browns on top.

But nope. No coconut at all. It’s just one of the best pies you will ever eat and also one of the easiest to make. So, for pie day, go get you some frozen pie dough from the store, some whole buttermilk, and bake.


1/2 cup butter
2 tbsp flour
1 1/2 cups sugar
2 tsp vanilla
3 eggs
unbaked pie shell (deep dish or regular)
1/2 cup buttermilk


Melt butter. Add sugar and flour. Beat with hand mixer. Add eggs and beat some more. Add buttermilk and vanilla. Mix thoroughly. Pour into an unbaked pie shell.

Bake at 340 degrees for 40 minutes or until browned and set.

Note: My wife likes to ruin this pie by adding blueberries and lemon zest. It tends to take a bit longer to bake when you ruin it that way.

Bourbon-Buttermilk Gingerbread

This just came out of my oven. The whole house smells great. One note about this recipe — it is not a sweet gingerbread. It has very deep flavor and you may want to top it with some whipped cream when eating.


1 stick unsalted butter, softened
½ cup light brown sugar
½ cup molasses
2 large eggs
1 ½ cups all-purpose flour
1 heaping tablespoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon baking soda
2 teaspoons bourbon
½ cup buttermilk


1. Heat oven to 350 degrees. Grease a 9-inch cake pan and set aside. Cream butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.

2. Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.

3. Add bourbon and buttermilk and turn batter into pan.

4. Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.