This Classic Buttermilk Pie recipe comes from my 93-year-old aunt who lived in the South during the Depression. She said this was a popular “desperation” pie which was made out of whatever ingredients folks had hand. It’s a light and lovely custard-style pie. The sweetness is cut by the tang of buttermilk which gives the pie filling a creamy texture that’s heaven-sent.
Editors’ note: If you’d like to add a classic lemon flavor, include the optional ingredients below.
Serve with fresh berries, mint, and/or whipped cream!
Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl.
In a large bowl cream together sugar, butter, flour.
Whisk eggs, adding one at a time, mixing well as you go.
Add buttermilk, vanilla extract, and optional lemon ingredients.
Pour into unbaked pie shell and bake for 45 minutes or until knife inserted in center comes out clean.
If pie crust is getting too brown, cover edges with aluminum shield.
Cool for one hour and serve.
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