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Dessert

Buttermilk Pie

A custard pie made with sugar, egg, buttermilk, butter, flour, nutmeg, and a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Buttermilk Pie

Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Buttermilk Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a mixing bowl, combine sugar, egg, buttermilk, butter, and flour.

  2. Stir the mixture well until fully combined.

  3. Flavor the mixture with nutmeg to taste.

Bake

  1. Pour the filling into the pie crust.

  2. Bake in the preheated oven until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + buttermilktop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Sets the custard-like filling as it bakes and adds richness and structure.
Buttermilk
Provides tangy acidity and moisture, giving the filling its characteristic tang and smooth body.
Sugar
Adds sweetness and helps the filling brown lightly at the edges.
Flour
Thickens the filling slightly so it holds together when sliced.

The step that matters

Bake until set. Egg proteins coagulate as the filling heats, turning liquid into a firm custard. Underbaking leaves it runny, while overbaking can make it curdle or crack.

Swap the nutmeg

How well each one fits the dish's main ingredients (sugar, egg, buttermilk, butter, flour):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Jalapenofits about as well
  4. Capersfits less well

Fit is the average pairing score against sugar, egg, buttermilk, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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