Buttermilk Pie

thefensk's Note:

This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• ½ cup butter or ½ cup margarine , melted
• 1 ½ cups sugar
• 3 tablespoons flour
• 3 eggs , beaten
• 1 pinch salt
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 deep dish pie shell (either your own recipe or storebought)

Directions:

1. Preheat oven to 400°F.
2. Beat the butter and sugar together until light.
3. Add the eggs and beat; then beat in vanilla.
4. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
5. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
6. Pie should turn a nice golden brown and a knife inserted should come out clean.
7. I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

Reviews

[whipcole_4660585]

Wow! I took one bite of this delicious pie and I had an immediate flashback of me, as a child, sitting in my Amish great-grandmother's kitchen eating this exact pie. This recipe is the real deal! I followed this recipe exactly, but I recommend loosly placing some aluminum foil on top of the pie the last 30 minutes of baking to avoid overbrowning. This pie is good served cold for Summer and warmed up for Winter.

[kriggsbee]

I had actually never heard of the buttermilk pie, but the name and picture enticed me. The ingredents are similar to a southern chess pie, but after tasting this, I can never go back! I also used a refrigerated pie crust. Now that I am pregnant, I crave a warm slice of this pie.

[Tina A]

This is soooo yummy! I think it's more like creme brulee than pecan pie. I wish it was a tad more custard-ish, but it's awesome. I used a frozen pie shell, margarine & powdered buttermilk. This is a keeper.