As I mentioned in my post yesterday, Chase always requests something other than cake for his birthday. We’ve had blackberry cobbler, peach cobbler, and lemon pie. But for the last 2 birthdays he has wanted buttermilk pie. I wasn’t crazy about the recipe last year, and have since been scouring the internet for a recipe I thought would be suitable. I found one from Paula Deen that had crazy good reviews on foodnetwork.com. Paula is about as southern as they come, so I knew it had to be winner. Only problem was she didn’t use a crust. She added Bisquick to the custard, which created a crust-like bottom when baked. That wouldn’t work for us. So I used Paula’s recipe, removed the Bisquick, added a couple Tbsp of flour to help the mixture set, and baked it in a crust. The result was fantastic! Chase says this is the best one yet!
Buttermilk Pie (Print Me!)
- 1/2 cup butter (melted)
- 3 eggs (beaten)
- 1 cup buttermilk
- 1 tsp. vanilla
- 1 cup sugar
- 2 tbsp. all purpose flour
- 1/4 tsp. salt
- Your favorite pie crust, or a 9″ pie shell
Pre-heat oven to 325.
Mix together butter, eggs, buttermilk, and vanilla. Make sure your eggs and buttermilk are at room temperature. Don’t mix in piping hot butter, let the melted butter cool just slightly before SLOWLY adding it to your mixture.
Add sugar, flour, salt, and mix well. Pour into pie crust. Bake until pie is set but slightly jiggly in center (it will continue to cook after coming out of the oven), about 45 minutes.
Serve with whipped cream and fresh berries; or just a fork – like Chase.
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