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This traditionally southern buttermilk pie is simple to make and pleases the whole family. A flaky pie crust filled with a custard like filling, that will invoke memories of times gone by.
Ever heard of Buttermilk Pie before? No? I tried a slice of this at an old country store, in a rural area we pass through on our way to go camping in the woods and knew I’d need to be making this at home immediately.
A yummy pastry crust filled with a custard like filling that is rich, tangy, creamy…dreamy…heavenly.
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 to share with coworkers, and heard immediately “oh, I haven’t had this in over 15 years” and “this takes me back”.
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Looks like H enjoyed it too!
Old Fashioned Buttermilk Pie
- 3 eggs beaten
- 1/2 cup low fat buttermilk
- 1 tsp vanilla extract
- 1 cups sugar
- 1 Tbs cornstarch
- 1/2 tsp salt
- 1/2 cup butter melted and cooled
- 1 9 inch unbaked pie crust
- 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.
- Pour the filling into the unbaked pie crust.
- 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 pie cool completely.
- Devour. (Serve chilled or at room temp).