Those who are familiar with Buttermilk Pie may not think it’s special enough for a holiday. Granted it’s very simple – nothing particularly special is added – but in its simplicity, it is indicative of old fashioned southern elegance.
The following version isn’t too sweet, and the filling can be whizzed in the blender costing the cook about ten minutes hands-on time. Although homemade pie crust is always best, those in a hurry can purchase a ready rolled crust; both are preferable to a frozen crust which can be a little dry. Even a pie with frozen crust, however, is preferable to something that has been sitting around in a commercial bakery for who-knows-how-long.
Homemade pies are a must on holidays (and anytime for that matter), and ideally they should be made no earlier than the night before to insure that they are impeccably fresh and that the crusts don’t turn soggy. For those who aren’t experienced in baking pies, this Southern Buttermilk Pie is almost impossible to mess up, so it’s a good one to learn on.
8 Servings
1 cup buttermilk
3 eggs
1 cup sugar
2 tablespoons flour
1/2 cup melted butter
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 9" unbaked pie shell
- Preheat oven to 350°.
- Measure the buttermilk, eggs, sugar, flour, butter, vanilla and lemon extract in the blender.
- Blend just until smooth, scraping the sides once. Don't over blend; too many bubbles in the filling make an unattractive pie. Alternately, whisk the ingredients well.
- Pour into the unbaked pie shell.
- Bake 45-55 minutes or until the center is set.
- Cool thoroughly before serving with sweetened whipped cream.
Amount Per Serving
Calories 363 Calories from Fat 191
Percent Total Calories From: Fat 52% Protein 6% Carb. 42%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 10 g
Cholesterol 112 mg
Sodium 311 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 25 g
Protein 5 g
Vitamin A 11% Vitamin C 0% Calcium 0% Iron 5%
