The Culinary Journey: From Restaurant to Home Kitchen

The Lion House was the family home of Brigham Young, the first governor of Utah and second President of The Church of Jesus Christ of Latter-day Saints. It was constructed in 1856 and gets its name from the large stone lion statue situated above the front entrance, which was sculpted by William F. Ward. The three-story building is in downtown Salt Lake City, Utah, and sits near the corner of State Street and South Temple.

Some links in this post may be affiliate links. If you make a purchase through one of these links, we may earn a small commission at no extra cost to you. Please see our digital item policy for more detail on texaschic.org

Have you ever dined at a restaurant while traveling and thought, "Wow, that meal was so delicious, I could definitely make this at home"? You spot a cookbook featuring the dish and, before you know it, you've added yet another cookbook to your already overflowing collection. Eventually, you muster the courage to recreate that mouthwatering meal, but somehow it just doesn't taste the same. Is it the magical atmosphere? Were you just hungrier then? Or maybe the chef had a secret touch?

I often find myself purchasing cookbooks from places my husband and I visit. On our trip to Utah, we dined at the Lion House, where I discovered my love for buttermilk pie. I had no idea there were different variations of this classic dessert-until that moment! I've only ever had it in a traditional pie crust, so I was thrilled to learn a new take on it.

Today, I'm excited to share the recipe for this delightful buttermilk pie, courtesy of the Lion House cookbook. It was absolutely delicious and a wonderful reminder of our trip. So, if you're looking to bring a taste of travels back home, give this recipe a try!

Buttermilk Pie

(courtesy of Lion House Restaurant)

1 1/2 cups sugar

1 cup buttermilk

1/2 cup Bisquick

1/3 cup margarine or butter, melted

1 teaspoon vanilla

3 eggs

Fresh fruit, for garnish

Caramel sauce, for garnish

Whipped cream, for garnish

Caramel Sauce

1/4 cup butter

1 1/2 cups brown sugar

1/2 cup heavy cream

2 tablespoons corn syrup

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees F. Grease pie pan and set aside. In a medium bowl, combine sugar, buttermilk, Bisquick, butter, vanilla, and eggs. Stir until smooth. Pour into greased pie pan and bake 30 minutes, or until knife inserted in center comes out clean. Cool 5 minutes. Serve warm or cold with fresh fruit or caramel sauce and whipped cream.

For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.

Enjoy!

Texaschic

SUPER FLY BOWLS *RUST

Buy Now

HOT STUFF SET *HEREFORD COLLAGE

Buy Now

Texas State Map Souvenir Swedish Dish Cloth

Buy Now

Texas State Map Souvenir Flour Sack Tea Towel

Buy Now