A Southern Classic – Buttermilk Pie

A Southern Classic – Buttermilk Pie

I had seen this recipe among my families #ShoeboxFullofRecipes , but I had never made it. So when I was in Georgia, at the end of September, it seemed like the perfect time to try it.  It was delicious and received rave reviews. So last week when it was National Southern Food day on Friday and Pie day on Saturday, it was a natural to post.

This pie is very similar to a classic Chess Pie. Really the only thing missing is the cornmeal. I love it for its simplicity and adaptability. You can serve it alone or with a dab of whipped cream.  You can serve it with berries on top/side or you can stir them in right before you bake it.

I hope you enjoy this pie as much as me and my family do. Please send picture and as always follow me on Instagram https://www.instagram.com/whiskinthesouthern/

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Buttermilk Pie

A Southern Classic.
Course: Endings
Cuisine: American, Southern
Keyword: Buttermilk, Pie

Ingredients

  • 1 9" Prepared Pie crust You can buy or make
  • 3 large Eggs
  • 1-1/2 cups Granulated White Sugar
  • 2 Tbs. All-Purpose Flour
  • 1/4 tsp. Salt
  • 8 Tbs. Unslated Butter, melted
  • 3/4 cup Buttermilk
  • 1-1/2 tsp. Pure Vanilla Extract

Instructions

  • Preheat oven to 350°.
    Beat the eggs, until just foamy. Add sugar, flour and salt and continue to beat.
    Beat in melted butter and mix well. Add buttermilk and vanilla.
  • Pour into unbaked pie crust.
    Bake pie on BOTTOM of oven, for 20 minutes. This browns and crisps the bottom pf the oie crust.
    Move pie to middle rack and bake for another 20-25 minutes. You are looking for the custard to start to set and a thin golden brown crust on top.
  • The custard will still be a little jiggly. It will set as it cools. You can check internal temp if you want. It should be 175°.
    Remove pie from oven and place on rack to cool. You can serve warm of refrigerated. It is delicious cold for breakfast.
    Stor, covered in refrigerator for up to a week.

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