Years ago a friend came for dinner and brought a buttermilk pie from a cafe in College Station, Texas. We were hooked, but who knew how to make one? Internet search was not yet so available, so the only choice was to ask for the recipe on the next visit to the cafe. The recipe, as it turned out, came from a simple source: the side of a Borden’s buttermilk carton. Hey, that worked for me. I’ve been making buttermilk pie ever since, and it continues to be a favorite among family and friends. One thing’s for certain, there’s never a piece left, and that’s too bad because I always think about having a slice for breakfast!
1/2 c. butter, softened
1 1/2 c. sugar
3 T. flour
1 c. buttermilk
1 t. vanilla
9″ unbaked pie crust
Cream butter and sugar with electric mixer. Gradually add sugar, beating well after each addition. Add flour, beat until smooth. Add eggs, beat until blended. Add buttermilk and vanilla, mix well. Pour into unbaked pie crust and bake at 400 for 5 minutes. Reduce heat to 350 and bake for additional 45 minutes. Cool to room temperature, then chill.
Though it’s yummy as is, I sometimes add lemon zest or some lemon juice which makes it even better. Simple enough, huhn? This is a pie you’ll want to try as it is always a crowd pleaser.
This recipe is shared on Foodie Friday, Sweet Tooth Friday and Friday Firsts.
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