Yes Walden, I too know that cheesecake isn’t really pie. But any mention of pie makes me think of cheesecake. And any mention of cheesecake makes me want a slice really bad too.
Oh no, here I go again. 
Buttermilk pie?? 
It looks to be among Walden’s favorites, so I’m sure it must be yummy, but can someone illuminate me on what it tastes like? It sounds a little odd to me as I sip my first cup of coffee this morn.
~Andrea
Where is the blueberry pie?
Perhaps it’s not real common nowadays. It’s, of course, a pie made with buttermilk. My great-great aunt, may she rest in peace, used to make a fantastic buttermilk pie.
It’s similar to a custard pie, but tastes just a little bit like pecan pie (the part of a pecan pie without the nuts). I’ll get my grandma’s recipe and post it, if you like.
Yes, please do… I’d love to give it a try! 
Best,
Andrea
I’d like to see similar charts for:
Useful whistle-based information conveyed (Loren, Avanutria & Bloomfondle figure highly)
chuckles raised (Waldo & the Bloom duke it out for the honours)
eyebrows raised (Cran I think does well in this category)
flame wars started (existence of God, favourite food, exorbitant price of whistles etc)
poetic content (Jim wins hands down, every post reads like a mantra)
Englishness (yes, read it and weep, my fine fellows, ha ah aha ha chortle)
My Grandmother’s Buttermilk Pie Recipe
3 eggs
2 cups sugar
3/4 cup buttermilk
1/4 cup flour
1/2 cup oleo
Mix all together and pour into 9" pie crust (uncooked) and bake at 325F till set.
Grandma suggests mixing the flour and oleo (margarine) together first. This isn’t part of the recipe, just seems sensible.
No one mentioned pear pie either!
Make a pear pie the same way you’d make an apple pie. Just before you put the top crust on pour in rum (the nt depends on your taste or intent for the pie) and bake.
YUM YUM YUM! 
Buttermilk Pie? Never heard of it, but now that there’s a recipie out I may have to give it a try.
Speaking of recipies, here’s one for Susan… who’s not the only one who thought of pies to eat when she saw this thread… 
Banana Cream Pie
(A Martineau Family Favorite as Shown to Me By My Mommy-in-Law)
Two already baked pie crusts
two boxes instant banana cream pudding (I like the big boxes so there’s extra to eat after) 
Big 16oz thing of Cool Whip, thawed
bananas
Slice up desired amount of bananas and place in bottom of pie crust (typically enough to cover the bottom). Mix up pudding according to the pie directions (I even add a tiny bit less milk than that) and then while it is still runny pour some over the bananas just enough to fill in all the gaps in and around the bananas and partly cover them, not enough to completely fill the pie. Let the rest of the pudding set up. Then fold cool whip into the remaining pudding and mix it just until it is partly mixed, so there’s still some globs of cool whip and globs of pudding. You may not use all the cool whip, just use the amount that looks good to you. Scoop cool whip/pudding mix onto the top of the pies, adding as much as it will hold. Any remaining cool whip can be added on top of that. Yes, by the time you get all this on there, the pie will be nearly overflowing. Chill pies in fridge for at least a few hours, the longer they sit, the more set up and easier to cut they are. Any remaining cool whip/pudding mix can be eaten while waiting for the pies to chill. 
Enjoy!
Yum, yum… drool…
Sara (with apologies to Walden’s allergies here)
Maybe I’ll get great grandmother’s chess pie recipe, sometime, and post it too. Chess pie is a similar old-time pie.
Note to self: Never read Sara’s Banana Cream Pie recipe when all you have to eat for lunch is a dried up ham sandwich and two gingersnaps.
Susan
Pies? Where’s:
- Elderberry
- Rhubarb
- Strawberry
- Coconut Cream
- Sweet Potato
- Shepards’s
- Kidney
- And The All Important, Undisputed, and Infamous … Cutie
Have you any idea what a good cheesecake tastes like? Have you ever picked and pitted fresh ripe pie cherries right off the tree, fresh lemon peel added, and glazed my wife’s grandmother’s Hungarian cheesecake recipe? Huckleberry cheesecake, or pie, is a good runner-up.
(exuse me while I salivate–it’s my own salivation, Waldo)
Nobody mentioned Peanut butter pie! 
Yummmm!
I just might try making the buttermilk pie too. Walden, can you use butter instead of oleo? Also, do you melt the oleo or just soften it and mix it with the flour?
Oh Boy, after reading this post I am getting hungry now! I better get to the barn and forget about food! Did somebody mention lemon pie?
Cheers,
Kathy
I believe so.
Also, do you melt the oleo or just soften it and mix it with the flour?
Just soften it and mix it with the flour.
Walden, please do post the chess pie-- it sounds interesting. Thanks for posting your grandmother’s buttermilk pie recipe, I might try it out for Thanksgiving (in addition to pumpkin of course!).
Best,
Andrea
Are you kidding? I grew up in inner city Melbourne with a large post WW2 population of expatriot Eastern Europeans, mainly Jewish but all varieties well represented. In one suburb not far from my childhood home, there is a whole street in which every second shop is a cake shop: Hungarian, Russian, Polish, Austrian, Dutch. To survive in that world you had to make great cheesecake.
Sorry, don’t mean to tempt you, but hope you’re still surviving, Wombat, after growing up around all those cheesecake shops! What do you do to keep the cholestral down?
I never understood what all the raisins were for in my wife’s grandmother’s Hungarian Cheesecake recipe, although she cooked them first to soften. And the crust MUST contain real butter, none of this taste-alike stuff, at least not for this occasion!
I think the rasins were used to disguise any stray flies that might have gotten into the mix.
Yuck!
Tony…you must have seen the illusion in the pic above–the dark spot in the lower right pic. It sure looks like a fly alright! Well, let’s hope it’s an illusion! 