Prep: 10 mins | Cook: 1hr 10mins | Serves: 6 – 8
Buttermilk Pie is a classic pie recipe that has been well-loved in my family for generations. A pie that quickly and easily gets together with a light texture and a slightly tangy taste. My mom loved Buttermilk Pie, and she will always tell stories about how she discovered this recipe. It was an accident, she was out with friends, and was gate-crashing her friend’s house. She said she was hungry at that time and went to her friend’s kitchen to search for something to it, and saw the pie. She took a slice, and before she knows it, she fell in love.
If you have never had a classic Southern buttermilk pie, then please run to your kitchen and immediately bake this recipe. It looks unassuming, but every bite is luscious in a positive way. The filling is creamy velvety and delicate with a rich buttery flavor that, as you can imagine, is dynamite when eaten from a flaky pie crust of butter. Try this recipe for Buttermilk Pie, and enjoy it with your loved ones.
1 3/4 c sugar
(1) stick unsalted butter, room temp
(3) large eggs
1/4 tsp vanilla extract
3 tbsp all-purpose flour
pinch of salt
1 c buttermilk
(1) 9″ unbaked pie crust
1. Add and cream sugar and butter until well blended. Beat in the eggs, one at a time, until the mixture is nice and smooth. Add in the vanilla, salt, and flour. Beat in the buttermilk until well combined.
2. Add and place pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for an hour 10 minutes. Remove from the oven and let it sit until almost cooled before serving, and then store, covered, in the fridge.
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