Buttermilk pie is one of the simplest and most delicious Thanksgiving pie recipes. Made with a flawless parbaked pie crust, then a simple filling of butter, eggs, sugar, flour, and buttermilk whisked together in one bowl. "Easy as pie," as the adage goes.
I adore the simplicity of this pie; it doesn't require much preparation or decorating, but the color and flavor screams fall comfort and brightness.
Makes 8 servings
Ingredients:
1 9-inch Parbaked Traditional Pie Crust
1/2 cup salted butter
3/4 cup sugar
3 tbsp all-purpose flour
3 eggs
1 cup buttermilk
1 tsp vanilla
Berries for garnish (optional)
Let's make pie!
Preheat oven to 425F
Prepare the filling: In a medium saucepan, melt butter over medium low.
Stir in sugar and flour. Remove from heat.
In a medium bowl, beat eggs with a mixer on medium to high, 1 minute.
Stir in buttermilk and vanilla.
Gradually whisk egg mixture into butter mixture until smooth.
Place partially baked pastry shell on oven rack, pour filling into pastry shell.
Cover pie loosely with foil. Bake until center appears set when gently shaken, 45 to 5o minutes.
Cool in wire rack for 1 hour
Cover and let chill for at least 4 hours before serving.
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