Buttermilk pie by Joseph DeBortoli

Dish of the Week: Buttermilk pie

Last week, I wrote about the offal happy hour at Bar Pilar. I try to write about different restaurants and bars as much as possible. But thing is, I went back and was introduced to buttermilk pie, a new dessert item that Chef Justin Bittner was testing. It is now amongst my favorite kinds of pie, and I felt the need to share the wealth.

The buttermilk pie at Bar Pilar is best compared to a vanilla custard pie, but less sweet with a softer and smoother texture. Though it already comes out out with a slightly brown and caramelized top, Bittner brûléed the top with a propane torch as a finishing touch. This pie begs to be accompanied by a shot of whiskey.

Also known as Magnolia pie, buttermilk pie is kissing cousins with chess pie — in fact, some recipes are nearly identical. So it shouldn’t be a surprise that it finds its origins in the South, most likely Texas. The buttermilk in the recipe helps to mellow what can be an overly sweet dessert, making it a slice of balanced loveliness. Luckily, it’s easy enough to make at home. Just don’t forget the bourbon whipped cream.