The trick is to smoke the meat and not make the meat smoke


  Date: June 04, 2013
  Favorite: Desserts
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Buttermilk Pie is one of the most incredible desserts I've ever had. It is also very dangerous, because it is one of the richest, densest & most filling desserts I've ever had. It is so good I can't stop before I end up eating too much. So the fact I found an easy-to-make recipe for this treat is a mix of exciting and scary. The crust for this pie is not a “one pie crust fits all” pie crust. It is designed just for this particular pie. For this reason the crust is included here as part of the dessert recipe. I will let the pictures tell most of the story, but I will mention that I had an issue on this initial run, where the pie crust & the top of the filling were done before the custard filling had set. I need to put an oven thermometer on the plate setter to see if there is a significant temperature between the plate setter and the dome thermometer. They are close enough to each other that I would not have thought there would be much of a difference. But it would explain the results. This pie was a huge hit. Everyone that tried it for the first time thought it was amazing, and like me ended up eating more until they were too full. I plan to make this pie again but I need to make sure I don't make myself explode doing it.
Recipe Source:
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King Arthur Flour Website
King Arthur Flour Website:
Here is the recipe from the King Arthur Flour Web Site: BUTTERMILK PIE
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Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • Wicked Good Weekend Warrior Lump Charcoal