Each serving: 394 cal, 22g fat (10g sat. fat), 11mg chol, 214mg sodium, 44g carbo, 1g fiber, 6g pro.
- 1 rolled refrigerated unbaked pie crust
- 1/2 cup butter
- 1 cup sugar
- 3 Tbsp all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1 tsp vanilla
Preparation time 25mins
Cooking time 50mins
preheat oven to 450 degrees. 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 over temp. 350 degrees.
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 pr-ebaked 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