Buttermilk Pie is outrageously easy, with a luxuriously custard-like creamy filling and a lightly crackled sugar top. Despite being an old-fashioned recipe, this Southern classic doesn\u2019t receive the notoriety it deserves!<\/p>\n
Instructions:<\/p>\n
Sugar<\/p>\n
Unsalted butter, room temperature<\/p>\n
Buttermilk pie
\nLarge eggs<\/p>\n
Vanilla extract<\/p>\n
Salt<\/p>\n
All-purpose flour<\/p>\n
Buttermilk<\/p>\n
Unbaked 9-inch pie shell<\/p>\n
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Instructions:<\/p>\n
Buttermilk pie
\nButtermilk pie batter
\nPreheat and Prepare<\/p>\n
Preheat your oven to 300\u00b0F (150\u00b0C). Place your unbaked pie shell on a foil-lined baking sheet.<\/p>\n
Cream the Sugar and Butter<\/p>\n
In a large mixing bowl, cream together the sugar and butter until smooth and well-blended.<\/p>\n
Incorporate the Eggs and Flavor<\/p>\n
Beat in the eggs one by one, making sure each is fully mixed before adding the next. Stir in the vanilla, salt, and flour until the mixture is smooth.<\/p>\n
Add the Buttermilk<\/p>\n
Slowly pour in the buttermilk, mixing until everything is combined.<\/p>\n
Pour and Bake<\/p>\n
Carefully pour the filling into the prepared pie shell. If there\u2019s extra, pour it into a small, ungreased custard cup. Bake for 1 hour and 10 minutes or until the pie is set and the top is a light golden color.<\/p>\n
Let cool before serving.<\/p>\n
Enjoy!<\/p>\n\n