Buttermilk Pie

Buttermilk Pie (Photo ©Matthew Johnson)


For the past quarter century, Elaine Erwin has been the chef and manager of Stockman’s Steakhouse in Crockett, and she knows the value of tradition and consistency when it comes to holiday meals.

After all, sinking your teeth into your family’s heritage fills the heart as much as the stomach. Housed in the old Houston County Auction Barn, the steakhouse these days serves up steaks, baked potatoes and other sides, and sweet potato and silky buttermilk pies throughout the year—usually with a glass of sweet tea. But she has a special fondness for buttermilk.

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“The only thing I add to the basic recipe is a little nutmeg,” says Elaine, who announced in November 2017 that she planned to close Stockman’s and retire at the end of that month.

She says that while the holidays are a great time to share culture and traditions, she tries to create a sense of community year-round, and she doesn’t shy away from sharing her recipes for togetherness. “I give these to anyone who asks. I don’t mind.”

Stockman’s Steakhouse Old-fashioned Buttermilk Pie

  • 9 eggs
  • 3 sticks margarine, melted
  • 3 tsp. vanilla
  • dash of salt
  • 4 1/2 c. sugar
  • 9 T. flour
  • 1 1/2 c. buttermilk
  • 3/4 tsp. nutmeg
  • 2 unbaked pie crusts

Preheat oven to 425 degrees. Beat eggs lightly, then blend all other ingredients; pour into pie crusts. Bake pies for 10 minutes, then reduce heat to 350 degrees. Cook the pies until firm, about 1 hour.

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