This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
Prep : 5 Min Cook : 55 Min Total : 3 H
1/4 cup flour 1/2 cup unsalted butter melted 1/2 cup buttermilk 1 1/2 cups sugar 1/2 tsp vanilla 3 eggs 1 pie crust (9-in) unbaked
Preheat oven to 350 F. Mix all ingredients together and pour into unbaked pie shell. Bake for 50-60 minutes, or until pie is set and a knife inserted in the middle comes out clean Top should be slightly crisp and golden brown Enjoy with a dollop of cool whip or a scoop of vanilla ice cream
TIPS & NOTES:
Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats. Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned. Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator. Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does). Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.