Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla, lemon zest and nutmeg. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.
- 2 cup sugar
- 1/4 cup all-purpose flour
- 1 stick butter, melted
- 3 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 uncooked deep dish pie crust
- Preheat oven to 350⁰ F.
- Mix together 2 cups sugar and 1/4 cup flour
- In a separate bowl hand mix 1 stick melted butter, 3 eggs beaten, 1 tsp vanilla and 1 cup buttermilk.
- Gradually add dry mixture and hand mix
- Pour into deep dish pie crust
- Bake at 350⁰F. 60-70 minutes or until middle of pie is set
- If top starts browning before its finished lay a piece of foil over the top once light brown then finish cooking