Buttermilk Pie
Making buttermilk pie is a tradition in many southern households. This recipe is simple and classic, and always a hit with family and friends. If you're looking for an easy dessert to impress your guests, look no further than buttermilk pie.
Yield: 12 Servings
Buttermilk Pie
Ingredients
- Pastry crust for a 9-inch pie
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2/3 cup whole-fat buttermilk
- 3 ounces (6 tablespoons) unsalted salted butter, melted
- Pinch of salt
- 1/2 teaspoon vanilla
Instructions
- Place the crust in a 9-inch pie pan, and prick the crust with a fork about a dozen times to vent it. Place a rack in the center of the oven, and preheat the oven to 350 degrees F.
- 2. Place the sugar, eggs, buttermilk, melted butter, salt, and vanilla in a large mixing bowl, and beat with a wooden spoon about 40 to 50 strokes to combine well. Pour the batter into the pastry-lined pan, and place in the oven.
- 3. Bake the pie until it is well browned and mostly firm to the touch but still a little jiggly, 40 to 45 minutes. Remove the pie from the oven, and let it rest 30 minutes at least before slicing. For best slicing, let it rest for several hours.
Notes
Make your own pie crust if you like, or to save time, buy the refrigerated or frozen crust. You can find our pie crust recipe HERE.
For a bigger pie, place enough crust in a 10-inch pie pan. For the filling use 3 cups sugar, 6 large eggs, 1 cup buttermilk, 10 tablespoons melted butter, ¼ teaspoon salt, and 1 teaspoon vanilla. Bake about 1 hour. If the pie browns on top before it has set, gently lay a piece of foil on top of the pie and bake until done.