January 25, 2010

Buttermilk Pie


Southern Buttermilk Pie, I do declare. A more surprisingly delicious pie you will not have. Soft, moist, reminds-you-of-custard/creme brulee-and-a-little-bit-of-home-even-though-you've-never-had-it-before goodness, all while instilling a sense of zomg deep within your mortal soul.

Now you're probably thinking "Buttermilk? Aint that the bitterest kind of milk there is? How's that gonna get good? Or even pie good? You tell me that!" Fine. I'll tell you. The secret is...

The shear amount of every other ingredient you put in there! Adoy. Ok, so you've made it this far and might be wanting a little extra something-something to entice you to test out this delish pie. Well...the wonderful thing about this pie is that the crust soaks up the flavor and allure of the pie filling like a sham wow - a sham wow. Enjoy!


3 eggs
1 1/2 cups of sugar
1 heaping tablespoon of flour
1/2 cup of butter, melted
1 cup of buttermilk
1 teaspoon of vanilla (or lemon juice)
1 unbaked pie shell


Mix eggs, sugar, flour and butter; add buttermilk and vanilla (or lemon juice). Pour into pie shell. Bake at 400 degrees on top rack for 15 minutes. Change to lower rack; bake at 300 degrees for 30 minutes longer.

Makes 6 to 8 servings.
I would really be careful though because a little goes a long, long way. And before you know it, you've eaten a third of the pie. Good thing it only cost like a buck to make!

Recipe courtesy of Cooks.com.

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