USS Missouri Buttermilk Pie
Creamy and delicious buttermilk pie is a favorite all year long. Serve with a dollop of whipped cream.
- 2 cups sugar
- 1/2 cup butter, softened
- 3 eggs
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup buttermilk or sour milk*
- 1 recipe pastry for single-crust pie
- 1/2 cup chopped pecans, toasted**
Preparation time 15mins
Cooking time 140mins
Adapted from piarecipes.com
In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
Beat in eggs, one at a time, beating well after each addition.
Combine flour and salt. Gradually beat flour mixture into butter mixture.
Beat in buttermilk until mixture is well blended. Pour into the pie crust.
Sprinkle pecans over the filling in pie crust.
Bake in a 300°F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool.
Store pie in the refrigerator. Makes 8 servings.
*To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
**To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350°F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.