Just like your grandmother or great Aunt Millie used to make, this traditionally southern buttermilk pie is simple to make and pleases the whole family. And also impresses coworkers.
Ever had Buttermilk Pie before? No? Me either! I happened across a recipe for it, and since I had all the ingredients – it was pretty easy to just whip up and bake on a whim. Never having had it before meant, I had no idea what it SHOULD taste like, or how long I should cook it for (ie, at what point to pull it from the oven)… so I kind of just winged it.
It’s creamy and vanilla-y, yet tangy and rich. Quite the delicious slice! Seems like it’s an old favorite of grandmas and great aunts… and now me. I brought it in to my office (the recipe makes 2) to share with coworkers, and heard immediately “oh, I haven’t had this in over 15 years” and “this takes me back”. Apparently – I nailed it. Which is always good news.
Looks like H enjoyed it too!
So, what do you think? Want to give it a try?
- 6 eggs beaten
- 1 cup low fat buttermilk
- 1 tsp vanilla
- 2 cups sugar
- 2 Tbs cornstarch
- 1 tsp salt
- 1 cup butter melted and cooled
- 2 9 inch unbaked pie crusts
- Blend the eggs, buttermilk and vanilla until thick and well combined.
- Combine the sugar, cornstarch, and salt.
- Add the melted butter, and mix until well combined.
- Add wet to dry, and stir thoroughly.
- Heat the oven to 350F.
- Divide the pie filling between 2 unbaked pie crusts.
- Bake 55 minutes (your time may be different, depends on the oven).
- You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
- Let the pies cool completely.
- Devour. (Serve chilled or at room temp).