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