Buttermilk Pie

This buttermilk pie is sweet and creamy with an old-fashioned feel to it. It is super easy to make and pairs perfectly with fresh squeezed lemons.

Buttermilk pies are so underrated! Every time I make these the majority of the guests have never had or heard of it. If you like lemons and custard, you will love it!

My mom makes these for Thanksgiving every year. I always skip the pecan and pumpkin pies and go straight for this one. It superior to other pies in my opinion.

These are best served chilled before serving and with fresh lemon. I wouldn’t recommend using bottled lemon juice.

I have never tried to cut this recipe in half to make only one pie so I can’t recommend doing that. Since the recipe calls for 7 eggs, I’m not sure just one pie would turn out how it should. The nice thing about the fact that this recipe makes two pies is you can freeze the other one for later! It will keep in the freezer for 2 months.

Ingredients

• Pie Crusts
• Buttermilk
• Eggs
• Granulated Sugar
• Flour
• Salt
• Vanilla Extract
• Butter

Instructions

• Preheat the oven to 325 degrees.
• In a large mixing bowl, add the eggs, salt, and vanilla extract. Mix together until combined.

• Melt the butter. Microwave it on defrost until just melted. You don’t want it to be really hot.
• Add the granulated sugar, flour, buttermilk, and melted butter to the egg mixture. Mix until well combined.

• Line two pie pans with your pie crusts. Pour the filling evenly between the two unbaked pie crusts.

• Bake for 45 to 1 hour or until the pies have a golden-brown top and just about set up. You can test this by gently shaking the pie and if the filling just barely wiggles it is done.
• Let cool on a cooling rack. Once cooled, serve with fresh lemon slices or refrigerate. Best served chilled.