Have you heard of buttermilk pie? I never had until only recently, and let me tell you, it’s a secret that needs to be shared! It’s a delicate custard pie that’s both sweet and tangy, and whips up in a jiff. Imagine if a buttermilk pancake was a pie, this would be it. Or if a buttermilk pound cake and a custard pie had a baby, this would be there delicious little baby buttermilk pie.
- 1/2 cup butter melted and cooled to room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 tablespoons flour
- 1 pinch salt
- 1 cup buttermilk
- 1 prepared deep dish pie crust, store bought or homemade
Here’s how to make it:
Preheat oven to 400 degrees F. Whip together butter and sugar, I used my mixer for the entire custard filling. Beat in eggs one at a time. Add vanilla. Mix the dry ingredients together and add a little at a time alternating with the buttermilk. Pour the mixture in a prepared pie crust and make at 400 degrees for 10 minutes. Lower the oven temperate to 350 degrees and bake for 50-60 minutes longer. I covered mine with a piece of foil about half way through baking. Pie is ready when the top is golden and a inserted knife comes out clean. Wallah!
This would make a delicious addition to a holiday menu. I made mine yesterday afternoon and only intended on having a taste. I was planning on saving my slice for after supper. Not a chance! I devoured it. Heavenly!
*This recipe was originally published on Food.com
It looks delish! I think a piece with my morning coffee would be heavenly. :o)
Thanks for the recipe and have a wonderful weekend, Sally!
It’s sounds soooo yummy Sally! Thank you so much for sharing the recipe.
That looks very good and not overly sweet! Perfect with a cup of coffee I bet:) Speaking of coffee, I’m thinking I need an afternoon cup right now!
I am trying to remember if I’ve ever had a buttermilk pie. I think I have at someone’s house. I live in the south so you would think that I’ve had it many times! Thanks for sharing your recipe.
This looks and sounds so yummy. It even sounds easy to make…my kind of baking. 🙂