Buttermilk Pie

by Sheryl

Prep: 10 min | Cook: 1 hr 10 mins | Serving: 6 to 8

Buttermilk Pie is my nominee on the perfect party dessert awards this year. The filling on the inside is luxuriously sweet and fluffy with a lightly crackled sugar shell, and despite being an old-fashioned, traditional Southern recipe, it doesn’t get the attention it deserves. Buttermilk pastry is an iconic Southern dessert that should get recognition from other people.

Although some confuse buttermilk pie with similar variants like chess pie and custard pie, it has its distinct personality, and this recipe for buttermilk pie proves this. Usually, chess pie uses either vinegar or cornmeal in the filling, often both, while custard pie totally skips buttermilk and instead opts for a touch of nutmeg. Buttermilk pie, on the other hand, gets its trademark tangy flavor from buttermilk and a touch of vanilla. If you have never had a classic southern buttermilk pie, please run to your kitchen and immediately bake the recipe. It looks unassuming, but every bite is luscious. The filling is smooth velvety and delicate with a rich buttery flavor, as you may imagine, is dynamite when eaten from a flaky, buttery pie crust.

Ingredients:

1 3/4 c sugar
(1) stick unsalted butter, room temp
(3) large eggs
1/4 tsp vanilla extract
(3) tbsp all-purpose flour
pinch of salt
1 c buttermilk
(1) 9″ unbaked pie crust

Directions:

1. Cream sugar and butter until well blended. Beat in eggs, one at a time, until the mixture is nice and smooth. Add in vanilla, salt, and flour, beat in buttermilk until well combined.

2. Add and place the pie shell on a baking sheet lined with foil (catches any overflow). Fill pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake to about 300 degrees for 1 hour 10 minutes. Remove from the oven and let sit until almost cooled before serving. Store covered in the fridge.

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