Orange Buttermilk Pie

orange buttermilk pie

Orange Buttermilk Pie is a delicious, sweet, Southern treat. The consistency of this pie reminds me of a cross between a custard pie and a lemon bar. But this pie is made even better with some orange flavor as well! 

In November, I went to Dallas to see one of my best friends. We spent a day in the Mission Arts District, where we looked at the murals, jammed out to some jazz music, and then…. We ate some pie. 

Emporium Pie, a Dallas staple, is located in the Mission Arts District, so we chose that for our treat; it was the absolutely perfect choice! When I looked at the menu, there were quite a few pie flavors that I had had before, but I wanted to try something new. A chose something from the menu that I had never even heard of before…. Buttermilk pie. 

The buttermilk pie was so interesting to me because the texture was almost like a combination of a custard pie and a lemon bar. It was delicious and wonderful, and I went home thinking about making my own version!

So here you are, my friends. Buttermilk pie but (in my opinion) made even better with the orange flavoring that comes with it! Keep reading for instructions. You’re going to love it. 

orange buttermilk pie

What is Buttermilk Pie?

Buttermilk pie may not sound the most appetizing, but it is delicious. I tend to liken this buttermilk pie to a custard pie, as the center is a custardy texture. One of the main ingredients of this pie is, obviously, buttermilk! This is a very simple dessert recipe to put together, and doesn’t take much chopping or folding like fruit pies. 

This version of buttermilk pie has an Orange twist. By adding orange zest and fresh-squeezed orange juice into the pie mixture, the pie suddenly takes on a wonderful, citrus-y taste! My recommendation is to make the pie with the orange flavor, but if you do not want to, instructions for how to remove the orange are available below. 

What is the Difference Between Buttermilk Pie and Chess Pie? 

Buttermilk pie and Chess pie seem almost the same. However, some chess pie recipes do not call for buttermilk, so this is a major distinguishing factor. Additionally, most chess pies do not use citrus flavors such as orange or lemon. 

What is Orange Buttermilk Pie Made Of? 

Buttermilk 
Cream 
Butter
Eggs
Sugar
Vanilla 
Orange zest
Flour
Salt
Fresh Squeezed Orange juice

orange buttermilk pie

How to Make Orange Buttermilk Pie

Preheat oven to 350 degrees. 

In a medium saucepan, heat buttermilk and cream. Use a whisk to stir the combination repeatedly, and continue stirring until the edges begin to bubble and the milk is steaming. Do not allow it to boil. Remove from the burner and allow to cool. 

In a large bowl, beat the eggs with an electric mixer until just combined. Add the sugar, flour, and salt, and then beat again until everything is combined.

Pour in the melted (and slightly cooled) butter and the orange juice into the bowl and beat one more time until just combined.

Add the vanilla and the orange zest into the bowl and hand mix. 

Then, add the buttermilk mixture. Add about ¼ cup into the bowl at first, and hand mix together. This will bring up the temperature of the eggs so that they don’t scramble when combined with the hot cream. Add the cream into the mixing bowl, ¼ of the mixture at one time, mixing after each addition. 

Place your desired 9” pie crust (I used store bought) on an open air cookie sheet. Pour the pie filling into the pie crust, then carry the cookie sheet and pie to the oven. This will catch any spills that the pie may have. 

Place the cookie sheet with the pie on it in the oven and bake for about 60 minutes, until the edges are set, but the middle still jiggles a bit and a toothpick comes out clean. 

Enjoy! Leave a comment on this post letting me know what you thought!

Should I Refrigerate the Pie? 

Yes, your buttermilk pie should be refrigerated after baking. Make sure to cover it with plastic wrap so that the top of the pie stays fresh. You can then keep your pie in the fridge for up to a week. 

orange buttermilk pie

How to Make this Recipe without the Orange 

If you want to make buttermilk pie but don’t want to have the added orange flavor from the recipe, have no fear! We can make that happen. 

To remove the orange flavor, simply replace the orange zest with lemon zest and omit the orange juice. You may add an extra tsp of vanilla if you so desire. Then, bake as normal. The baking time should not be affected drastically. 

If you liked this Orange Buttermilk Pie recipe, don’t forget to leave a comment on this post letting me know what you thought. Also, share a photo of your creation on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. And if you liked this pie recipe, check out these other desserts as well: 

Orange Buttermilk Pie

Orange Buttermilk Pie is a delicious, sweet, Southern treat. The consistency of this pie reminds me of a cross between a custard pie and a lemon bar. But this pie is made even better with some orange flavor as well! 

Course Dessert, pie
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 pieces

Ingredients

  • ¾ cup buttermilk
  • ½ cup cream
  • 3 eggs
  • ¾ c sugar
  • 2 tbsp Flour
  • ¼ tsp salt
  • ¼ cup butter melted and cooled slightly
  • cup fresh squeezed orange juice from about 1 navel orange
  • ½ tsp vanilla
  • 1 tbsp + 1 tsp orange zest from about 2 navel oranges

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, heat buttermilk and cream. Use a whisk to stir the combination repeatedly, and continue stirring until the edges begin to bubble and the milk is steaming. Do not allow it to boil. Remove from the burner and allow to cool.
  3. In a large bowl, beat the eggs with an electric mixer until just combined. Add the sugar, flour, and salt, and then beat again until everything is combined.
  4. Add the melted (and slightly cooled) butter and the orange juice into the bowl and beat one more time until just combined.
  5. Add the vanilla and the orange zest into the bowl and hand mix.
  6. Then, add the buttermilk mixture. Add about ¼ cup into the bowl at first, and hand mix together. This will bring up the temperature of the eggs so that they don’t scramble when combined with the hot cream. Add the cream into the mixing bowl, ¼ of the mixture at one time, mixing after each addition.
  7. Place your desired 9” pie crust (I used store bought) on an open air cookie sheet. Pour the pie filling into the pie crust, then carry the cookie sheet and pie to the oven. This will catch any spills that the pie may have.
  8. Place the cookie sheet with the pie on it in the oven and bake for about 60 minutes, until the edges are set, but the middle still jiggles a bit and a toothpick comes out clean.
  9. Enjoy! Leave a comment on this post letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Banana Cake with Cream Cheese Frosting from Belize

Banana Cake from Belize

This is my very favorite banana cake recipe, complete with an incredible cream cheese frosting. Flavored with a (perfect) overload of bananas, cinnamon, and buttermilk, this banana cake is almost like a combination of cake and banana bread. And boy, oh boy, are you gonna want to try it.

I eat, on average, probably about 6 bananas a week. It’s very rare for me to start a work day without a banana for breakfast, and when I’m hungry and craving something sweet on the weekends, a banana and peanut butter is my snack of choice. Bananas are a gift from the Good Lord… truly. They’re perfect portable snacks, complete with their own all-natural packaging! Nature is genius, I tell ya.

Banana Cake in America vs. Belize

Because of my love for bananas, I obviously love all banana baked goods as well. Banana bread… or banana muffins… can’t forget about banana cake. God, I love banana cake. And I especially love this treat when it comes with cream cheese frosting.

Banana cake is a little different in America than it is in Belize. In America, this treat is more of a cake-y texture; It’s light and fluffy. This texture is achieved by adding only a few bananas and quite a bit of flour to the recipe. The less bananas in the recipe, the less moisture in the batter, and the fluffier the cake!

Belizean Banana Cake

In Belize, the recipe is very different. Most recipes that I found for the Belizean version had around 6 bananas in the recipe, and not very much flour. Belizean banana cake is very dense, even denser than banana bread! It’s flat and moist and the banana taste is very prominent!

Both have their perks, right? I love a good light, fluffy cake, but I also love a great banana flavor. So naturally, I took the middle route. My banana cake had four bananas in the recipe, making it lighter than the Belizean version but still with the great banana flavor! The texture is comparable to a banana bread, but in a sheet form.

The Cream Cheese Frosting

And the cream cheese frosting….. Oooooh baby that cream cheese frosting makes all the difference in the world. I got the frosting recipe from my very favorite source: Sally’s Baking Addiction. It’s fluffy and creamy and honestly, the best part of any recipe that its a part of.

Have I convinced you to try it yet? YES?!?!? Oh good. Because the recipe is posted below. When you try it, post a photo on Facebook and Instagram so that I can see (make sure to tag @TheForeignFork or hashtag #TheForeignFork). And leave a comment, as always, so that I know how it was. Don’t forget to tune in on Sunday for a GREAT Belizean street food recipe, garnaches.

Banana Cake from Belize
5 from 1 vote
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Banana Cake with Cream Cheese Frosting (Belize)

This is my very favorite banana cake recipe flavored with a (perfect) overload of bananas and cinnamon and an indescribable cream cheese frosting.

Course Dessert
Cuisine Belize
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 18 servings

Ingredients

For the Cake:

  • 4 large ripe bananas
  • 8 tbs 1 stick margarine or butter, melted
  • 2 eggs beaten
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla
  • 2 tsp ground cinnamon
  • 1 ½ cup buttermilk
  • 2 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt

For the Frosting:

  • 8 oz full fat cream cheese, softened to room temperature
  • 1 stick unsalted butter softened to room temperature
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • tsp salt

Instructions

Make the Cake:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mash the bananas. Stir in melted butter.
  3. Use an electric mixer to add eggs, brown sugar, granulated sugar, vanilla, cinnamon, and buttermilk.
  4. In a separate bowl, combine flour, baking soda, baking powder, and salt.
  5. Add dry mixture into the wet mixture, and mix until combined and then for 1 ½ minutes.
  6. Grease a 9×13 pan and pour the batter into the pan. Bake for 30 minutes, remove from oven and cover top with aluminum foil. Continue baking for another 20 minutes.

Make the Frosting:

  1. In a large bowl, use an electric mixer to cream together butter and cream cheese on high speed until smooth and creamy.
  2. Add in 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for two minutes.
  3. Once the cake is cooled, spread the frosting on the cake, top with banana slices, and enjoy!

Recipe Notes

Cake recipe copyright The Foreign Fork. For educational or personal use only.

 

Frosting recipe comes from Sally’s Baking Addiction