Buttermilk Pie Recipe

Do you need a dessert at the last minute…We opt for buttermilk pie.

I saw this beautiful pie at Eat cook, and I love it, and let’s say that it was a perfect fit because I had leftover buttermilk that was waiting to be eaten. The taste and texture are quite interesting, and it’s not too sweet. I’d say it’s a mix of egg pie and sugar pie, but you’ll have to try this little gem. It’s essential to use buttermilk from the grocery store because it has a taste you can’t find in homemade buttermilk. **We find buttermilk with creams, and it’s in a pint of 1 liter of creamy yellow color**.

Ingredients:

  • 1 unbaked pie crust
  • 1 1/2 cups of sugar
  • 1/2 cup unsalted butter, melted
  • 4 eggs
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 1 cup buttermilk
  • 3 tablespoons of lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup flour

Preparation

  1. Preheat the oven to 350 degrees f and place your pie crust on a pie plate.
  2. Refrigerate the dough until ready to use.
  3. In a bowl, mix the sugar, melted butter, eggs, vanilla, salt, buttermilk, lemon juice, and lemon zest. 
  4. Add the flour and mix well.
  5. Pour the filling into the unbaked pie crust.
  6. Bake in the oven for 1 hour.
  7. Normally, the pie does not seem to be fully cooked inside.
  8. Let it rest for 45 minutes before cutting.

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