Crispy Buttermilk Pie

Submitted by Loretta in Louisiana

"This recipe come from one of my old church cookbooks--Family Favorites, Highland Baptist Church, West Monroe, Louisiana, By Willie Jean Shields. Enjoy--"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 1 Pie
• Serves: 8-10

ingredients

• 1 1⁄3 cups sugar
• 3 tablespoons all-purpose flour
• 2 eggs, beaten
• 1⁄2 cup butter, melted
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1 unbaked pastry shell

directions

1. Preheat oven to 400°F.
2. Combine sugar and flour; mixing well.
3. Add eggs, butter and buttermilk; beating well. Stir in flavoring. Pour into pastry shell.
4. Bake at 400°F for 10 minutes. Reduce heat and bake at 325°F for 65 minutes.

Reviews

[Chickee]

I wasn't sure whether this was supposed to be served warm or cold so I tried it both ways and found cold to be better. I don't know how big the pastry shell was supposed to be, but I had about half the mix left over? I also found it very lemony, next time I'd use only one teaspoon of lemon extract. But it was a great easy way to use up some leftover buttermilk.

 

[gailanng]

I'm wondering how much bodily damage can be done if I eat the whole thing.

 

[pen25]

forgot to rate it.

 

[Rose is Rose]

Spectacular!! I followed the directions exactly. The only thing I did different was use all vanilla. I wasn't sure if I would like the lemon flavoring. The bake time was exactly spot on. The pie plate I used wasn't exactly a deep dish, but it wasn't as short as some I have seen. It did hold all of the mix with room to spare. I put it on a parchment lined baking sheet in case it cooked over and to make it easier to get in and out of the oven. It was actually better after it refrigerated for a few days. Those Southern Baptist ladies sure know how to cook! This is a gem recipe! Thanks!!