Prep 5 mins
Cook 45 mins
FOUR ingredients...a quick, tasty dessert. From the kitchen of Jack Corley, Alpharetta, Georgia.
- 4 eggs
- 236.59 ml sugar (or Splenda)
- 14.79 ml all-purpose flour
- 236.59 ml buttermilk
- 9 inch pie crusts
- Combine all ingredients in a bowl and mix well.
- Pour into unbaked pie shell at 350 degrees for 45 minutes.
- Let this pie cool slightly before you serve.
A sweet and easy treat! I love the fact that it only took a minute to prepare and the work was done by the oven. (-; Would be nice topped with some fresh stewed fruit perhaps. Made for PAC Spring 2009. Thanks for posting Bayou Andy! (-:
I had never had buttermilk pie before, and was really tempted to add nutmeg and cinnamon, like in my custard pie, but glad I resisted, because this really is good as is. The only problem is the amount of "batter" didn't quite fill a 9-inch crust. I will use a smaller crust next time or increase the eggs and buttermilk. Made for Fall 2012 PAC game.
My mother is 86. She lived during the Depression and truly did "walk miles barefoot on a dirt road" to school. And she knew her way around a kitchen. Now, when she asks me "where did I buy that custard pie I brought over last time?", it means a lot. I had already decided this was it for me, but Moms praise is priceless. As for variations on a theme, I added a teaspoon vanilla and about a minute or two before it's finished I hit the top with finely chopped coconut and hit broil, keeping a very close eye on it, at this point seconds are BIG, but it was a smash.