Description
A Southern comfort classic, Buttermilk Pie has a smooth custard filling inside a buttery flaky crust for a dessert that’s truly irresistible.
Ingredients
- 1 (9-inch) par-baked pie crust*
- 3 eggs
- 2 tablespoons flour
- 1 cup buttermilk
- 1 and 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F. Par-bake the pie crust. *See instructions on how to par-bake the pie crust.
- Meanwhile prepare the pie filling: In a large mixing bowl, beat eggs slightly. Add flour and sugar and whisk until just incorporated. Stir in the melted butter and mix well. Add buttermilk and vanilla and whisk until everything is well combined.
- Once the pie crust is par-baked, remove the pie crust from the oven and reduce the oven temperature to 325°F.
- Pour the filling into the pie crust and bake on the middle rack of the oven for about 60 minutes or until the center is set and starting to turn golden brown all over. If the center or crust starts to turn golden brown before the filling is set, cover the pie loosely with foil and let continue to bake until set. (I usually cover the pie 30-40 minutes into the baking time.)
- Let cool completely before slicing and serving. Store, covered, in the refrigerator for up to 5 days.