3 eggs beaten
1/2 cup low fat buttermilk
1 tsp vanilla extract
1 cups sugar
1 Tbs cornstarch
1/2 tsp salt
1/2 cup butter melted and cooled
1 9 inch unbaked pie crust
Heat the oven to 350 degrees F.
Blend the eggs, buttermilk and vanilla until thick and well combined.
Combine the sugar, cornstarch, and salt.
Add the melted butter to the sugar mixture, and mix until well combined.
Add the butter/sugar mixture to the dry ingredients, and stir thoroughly.
Pour the filling into the unbaked pie crust.
Bake 55 minutes (your time may be different, depends on the oven).
Let the pie cool completely.
Devour. (Serve chilled or at room temp).

Tips & Notes:
Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.
Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator.
Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.

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