Buttermilk Pie
A simple old-fashioned Buttermilk Pie!Recipe adapted from Better Homes & Gardens New Cook Book
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 homemade pie crust (click link for recipe)
- 3 large eggs (room temperature)
- 1 ½ cups sugar
- ½ cup butter (melted and cooled)
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons pure vanilla extract
- ½ tsp salt
- ⅛ tsp ground nutmeg (optional)
Instructions
- 1
Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare buttermilk pie filling.
- 2
Preheat oven to 400F.
- 3
Crack eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).
- 4
Add sugar and stir until combined.
- 5
Add remaining ingredients and stir until mixture is smooth (I like to use a whisk to make sure I break up any flour clump).
- 6
Pour ingredients into prepared pie crust* and transfer to 400F (205C) and bake for 10 minutes. Then, without opening the oven door, reduce the heat to 350F (175C) and continue to bake another 40-45 minutes or until pie is set (the center may still be a bit jiggly but should not be liquidy. The top of the pie will be golden brown and may have puffed some, this will settle as it cools.
- 7
Allow to cool completely before serving.