Buttermilk Pie
Total Time
Prep: 10 min. Bake: 35 min. + cooling
Makes
12-16 servings
This buttermilk pie is an absolute must on your dessert table! I love serving it to my family after Sunday dinner. —Maxine Zook, Middlebury, Indiana
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
Reviews
I've been making this recipe for years. I first got it from Taste of Home in 1996. My mother requested pie for her 92nd. Birthday desert, I thought she'd enjoy this and wow, she loved it. It is a little sweet but so delicious. Janet. VFE
Very easy and tasty. Not an overly sweet pie. My family loved it!
So easy to make and wonderful taste!
I adjusted this recipe by using 1/2 the sugar: 3/4 cup EACH packed brown and 3/4 cup white sugar. I DID use 6 Tbsp. all-purpose flour,3 eggs, 1/4 cup EACH butter/margarine, melted, 1/2 tsp. salt, 1 tsp. EACH almond extract and vanilla extract, 1/2 cup finely chopped pecans, 3/4 cup each semi-sweet chocolate chunks and sweetened flaked coconut, 1/8 cup all-purpose flour which I mixed with the coconut, chocolate chunks and pecans and about 3/4 cup finely chopped square small Snickers peanut butter bars. I soured a can (12-oz.) of evaporated milk with 1 Tbsp. 1/2 Tbsp. cider vinegar. I was able to fill the 2 pie shells with the beaten egg/milk/sugar mixture, then added the melted butter/margarine and extracts to the batter. I folded in the coconut/chocolate chunk/pecan/candy bar mixture with the 1/8 cup all-purpose flour. I placed filled pie shells on a large foil-covered baking sheet to catch drips. I baked 10 minutes on 425o F. oven tempt., reduced heat and baked 40 to 45 minutes at 350o F. or until a sharp paring knife OR table knife comes out clean.These pies looked lovely and baked up nicely! This is my buttermilk challenge for Cook's Corner! delowenstein
This was very good. I halved the recipe and only made 1 pie
This is the second time I made this pie. I cut the sugar down to 2 cups and the pies are plenty sweet. Other than reducing the sugar, make the pies as directed and they will come out perfect. I used the "Never-Fail Pie Crust" recipe with this and everything worked great.
this pie is awesome!!!
I make this pie for catering jobs...everyone loves it! and it is so simple to make
totally delicious...a keeper for sure :)
Very easy to make! My family loved it!