Buttermilk Pie

Photo by Michele H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 1

    rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)

  • 1/2

    cup butter

  • 1

    cup sugar

  • 3

    tablespoons all-purpose flour

  • 3

    eggs

  • 1

    cup buttermilk

  • 1

    teaspoon vanilla

Directions

Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.

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