Buttermilk pie sounds so strange to me because it is a bit bitter and not all that tasty upon first glance. But my oh my, when you mix that baby up with sugar, vanilla and so many other good things, you get a custard like pie that is absolutely delicious! This is a vintage recipe from many, many years ago! It is not a pie that is very common anymore, but back in the day when people did not have much, this is what they made!
Give it a try, I think it might end up on your favorites list! Check out what our friends over at Spend With Pennies had to say about this:
“Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping. This pie will be one your family will request over and over!”
Oh goodness, yes! The custard is perfect, almost like a crème brulee. And then the caramelized topping is the perfect sweet addition. My family is always asking me for this one!
3 Eggland’s eggs, room temperature
½ cup Land O’ Lakes butter, softened
1½ cups Domino white sugar
3 tablespoons Gold Medal all-purpose flour
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon lemon juice
¼ teaspoon freshly grated nutmeg
1 (9 inch) Pillsbury unbaked pie crust
Preheat oven to 350 degrees .
LIne a 9″ pie plate with a single pie crust (store bought or homemade).
Beat eggs until foamy. Beat in butter, flour and sugar until fluffy.
Add remaining ingredients and mix until smooth.
Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
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Quick Tip: Make sure eggs are room temperature.
Thanks again to Spend With Pennies for this amazing recipe.