Buttermilk Pie

Return to your childhood with this custard recipe that's just like Grandma used to make.

Buttermilk Pie Enlarge Image
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41 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Chill:
4 hrs
Cool:
1 hr
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Buttermilk Pie

Ingredients
1
recipe Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/2
cup butter
1
cup sugar
3
tablespoons all-purpose flour
3
eggs
1
cup buttermilk
1
teaspoon vanilla

Directions

  1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
  2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
  3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.

Nutrition Facts

(Buttermilk Pie)
    Per serving:
  • 394 kcal cal.,
  • 22 g fat
  • (10 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 111 mg chol.,
  • 214 mg sodium,
  • 44 g carb.,
  • 1 g fiber,
  • 27 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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