Southern Buttermilk Pie

Buttermilk Pie is an old fashioned southern style custard pie with a lightly brown, crispy-sugary topping.      

When Simply Suppers first arrived on my doorstep, I did what I usually do when I get my hands on a new cookbook. I do a quick glance and flip through the pages, so this time was no different. As I was thumbing through the cookbook and I booked marked a few of my favorites. This Buttermilk Pie was at the top of my to bake list. 

The photo's alone looked so delicious that, I knew immediately that this was a cookbook that I was going to love. The title says its all Simply Suppers "Easy Comfort Food your Whole Family will Love.  

The recipes in this cookbook are all comfort food recipes that remind you of home. I love simple southern pies and you can't get any simpler than a buttermilk pie, so I couldn't wait to make it!  A good buttermilk pie should be firm on the inside and lightly brown and crispy on the top.

This recipe is simple to make and calls for simple ingredients. You can use store-bought pie crust or use a homemade pie crust recipe. It's all up to you. I hope y'all will give this recipe because I just know your going to love it. 

Yield: 6 - 8

Author: Tina Butler | Mommy's Kitchen

Southern Buttermilk Pie

Buttermilk Pie is an old fashioned southern style custard pie with a lightly brown, crispy-sugary topping.

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Ingredients

• 1 - 9 inch pie crust
• 1 1/2 - cups sugar
• 3 - tablespoons flour
• 1 - cup well shaken buttermilk or use powdered buttermilk
• 1 - tablespoon fresh squeezed lemon juice
• 2 - tablespoons vanilla extract
• 2 - large eggs, room temperature
• 1/2 - cup unsalted butter, melted and cooled to room temperature

Instructions

1. Preheat the oven to 415 degrees. Place the pie crust in a deep dish pie pan and flute the edges.
2. If desired use store bought pie crust. Set aside. In a large mixing bowl whisk together the sugar, flour, buttermilk, lemon juice, vanilla., eggs and melted butter.
3. Bake the pie crust for 5 minutes or until golden brown.
4. Remove the pie crust from the oven and pour the filling into the warm crust. Return the pie to the oven and bake until warmed, about 10 minutes.
5. Then without opening the door , reduce the heat to 350 degrees and bake until set, about 40 minutes. If the crust begin to brown to quickly add foil around the crust edges.
6. Remove from oven and place on a wire rack to cool completely. Serve at room temperature.

Notes:

I keep a canister of powdered buttermilk in my pantry just in case I don't have any buttermilk on hand. You can use cultured buttermilk blend whenever your recipe calls for liquid buttermilk or sour milk. 4 tablespoon powdered buttermilk to 1 cup water = 1 cup buttermilk. 

https://www.mommyskitchen.net/2010/11/shrimp-scampi-buttermilk-pie-cook-book.html

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adapted from: simply suppers

I keep a canister of powdered buttermilk in my pantry just in case I don't have any buttermilk on hand or stored in the freezer. You can use cultured buttermilk blend whenever your recipe calls for liquid buttermilk or sour milk. 4 tablespoon powdered buttermilk to 1 cup water = 1 cup buttermilk. 

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