Being the traditional Southern lady that I am, buttermilk pie is one of those staple recipes that I have grown up eating and have made for years.
So simple, so delicious, and just flat out a pie that you need to make for a family dinner, a pot luck, or just cause (which is what I did).
Serve with some fresh berries and a dollop of whipped cream, and you are set with this scrumptious buttermilk pie.
I know how to make a flaky homemade pie crust, but let’s be real, on a pie like this… a homemade pie crust is not necessary. These pre-made crusts are just as good and a million times easier.
Preheat oven to 350ºF.
Prepare pie crust in a deep 9-inch pie plate and crimp the edges.
In a large bowl, combine 1-1/4 cup granulated sugar, 2 tablespoons all-purpose flour, and a pinch of salt. Stir.
Add 3 large eggs and whisk to combine.
Pour in 1 cup of buttermilk and 2 teaspoons of vanilla extract. Whisk and then whisk in 1/2 cup melted butter until smooth.
Pour the pie mixture into unbaked prepared pie crust and bake for 45 to 50 minutes.
Pie will still be jiggly in the center. Remove from oven and let cool for at least 2 hours before serving, or serve after cooling in the refrigerator. (my preferred method.)
Slice and serve with fresh berries and a dollop of whipped cream.
- 1 unbaked pie shell
- 1-1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- pinch of salt
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) butter, melted
- Preheat oven 350ºF.
- Prepare pie crust in a deep 9-inch pie plate.
- In a large bowl, combine sugar, flour, and salt. Stir.
- Add the eggs and whisk to combine.
- Pour in buttermilk and vanilla and whisk. Then whisk in butter until smooth.
- Pour the buttermilk mixture into unbaked prepared pie crust, and bake for 45 to 50 minutes.
- Pie will still be slightly jiggly. Remove from oven and let cool for at least 2 hours before serving, or serve after cooling in refrigerator.