SOUTHERN BUTTERMILK PIE
I can imagine what you are thinking? I have heard it many times. What is buttermilk pie? Is it made with buttermilk? Do you taste all that buttermilk? I do not like buttermilk. This pie sounds terrible! I PROMISE! This dessert tastes nothing like buttermilk. It is so surprisingly amazing and magical.
- 8 Tablespoons butter
- 2 cups sugar
- 3 tablespoons flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 9 inch unbaked DEEP DISH pie shell
Preheat oven 350 degrees
Cream the butter and sugar together well.
Beat in the flour and eggs.
Stir in the buttermilk, vanilla, and nutmeg.
Bake 60 to 70 minutes or until the custard sets.
The pie will giggle some, but it should not be watery.
Chill over night or 8 hours before serving.
You have to use a Deep Dish pie crust. The recipe will overflow in a regular pie crust.
To add a little crunch on the top of the pie, cover it with a tablespoon or two of sugar.
After 55 minutes of baking, the center will still jiggle slightly. If it jiggles a lot, the pie is not done. It will set up after refrigerating overnight.
Serving: 1g | Calories: 1538kcal | Carbohydrates: 173g | Protein: 17g | Fat: 87g | Saturated Fat: 29g | Cholesterol: 95mg | Sodium: 1053mg | Potassium: 295mg | Fiber: 4g | Sugar: 52g | Vitamin A: 488IU | Calcium: 98mg | Iron: 6mg