Recipe by CarolAT
This old fashioned pie recipe that I found in a Better Homes and Gardens magazine, turns out very smooth and not too sweet. Perfect ending to a great dinner. Cooking time does not include refrigerating time.
Top Review by Kristenblakley
This recipe is very similar to my husband's Grandma Jimmie's buttermilk pie recipe with the exception that she sprinkled 1 tsp nutmeg on the top of the pie before baking. It's the best and never lasts long around our house.
- 0.5 (15 ounce) packagerefrigerated unbaked pie shells
- 1⁄2 cup butter
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Place a piece of double thickness foil lightly over the pastry to prevent over-browning. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.
- In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.
- In mixing bowl, beat eggs until fluffy (about 1 minute). Stir in buttermilk and vanilla.
- Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
- Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.