Buttermilk Pie is an old-fashioned Southern classic. It’s the best of the best, crème de la crème, the bee’s knees and it’s very, very good!
Some of the best desserts are the simplest to make and this pie is no exception. If you’re looking for an easy dessert that’s always a crown-pleaser, this is your pie. It’s silky, slightly sweet and incredibly decadent.
Buttermilk Pie is a custard-like pie. It’s simplier to a Chess Pie, but it doesn’t contain cornmeal. Traditional Chess Pie does contain cornmeal. It has silky smooth texture and a tangy light vanilla flavor.
This is a crazy simple dessert to make. It has very few ingredients that you probably always have in stock. You can make my favorite pie crust recipe, my Coconut Oil Pie Crust or take a short-cut and use a store-bought crust. I used a prepared pie crust for this Buttermilk Pie.
If you’re like me and like to feed people, this pie will make you and your quest light up with joy! A pie from scratch is always welcomed. Am I right? It’s a great pie to take to potlucks. It’s so easy to make and doesn’t cost a ton of money. Both good qualities, right?
- 1 and 1/2 cup sugar
- 1/4 cup all-purpose flour
- 8 tablespoons or 1/2 cup butter melted (no substitutions)
- 1/2 cup buttermilk
- 3 eggs room temperature
- 1/2 teaspoon vanilla
- 1 pie crust homemade or store bought
Preheat oven to 350 degrees.
Roll out pie crust in 9 inch, regular size pie pan (not deep dish).
Whisk together sugar, flour, butter, buttermilk, eggs and vanilla until well combined. Pour into pie crust and bake at 350 degrees for 45 minutes. The center will jiggle slightly but will set. Remove and allow to cool completely before serving.
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