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Buttermilk Pie Recipe

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This pie is often made by the Amish and Mennonite cooks in our area. OUr baker, May Hath, gave us this recipe. We've served it for years.—Maxine Zook, Middlebury, Indiana

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Buttermilk Pie Recipe

Prep: 10 min. Bake: 35 min. + cooling

Yield: 12-16 Servings

10 35 45

Ingredients

3 cups sugar
6 tablespoons all-purpose flour
1-1/2 cups buttermilk, divided
5 eggs
1/2 cup butter, melted
2 teaspoons vanilla extract
2 unbaked pastry shells (9 inches each)
1 cup chopped pecans, optional

Directions

In a bowl, combine the sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla. Divide evenly among pie shells. Top with pecans if desired.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 360 calories, 14 g fat (7 g saturated fat), 88 mg cholesterol, 202 mg sodium, 54 g carbohydrate, trace fiber, 4 g protein.

Originally published as Buttermilk Pie in Taste of Home April/May 1996, p51

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