I know what you’re thinking. Buttermilk Pie, what does that mean? Maybe you are thinking of the Wings song where Uncle Albert questioned butter pie. Trust me this is a delicious pie. It is a classic southern dessert.

You do need to use Buttermilk, so make sure your store has it in stock. But this pie is creamy and served cold so it is a great summer dessert. This particular recipe uses lemon zest and lemon juice, so it has a lemony flavor. You can cut that way down and it will just be a fresh flavor. I like to serve this pie with fresh fruit, whatever is in season and fresh whipped cream.

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Buttermilk Pie

A Southern Classic.

Course: Endings

Cuisine: American, Southern

Keyword: Buttermilk, Pie

Servings: 0

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.