OLD FASHIONED BUTTERMILK PIE

OLD FASHIONED BUTTERMILK PIE
Ingredients:

• 3 eggs beaten
• 1/2 cup low fat buttermilk
• 1 tsp vanilla extract
• 1 cups sugar
• 1 Tbs cornstarch
• 1/2 tsp salt
• 1/2 cup butter melted and cooled
• 1 9 inch unbaked pie crust

Instructions

• Heat the oven to 350 degrees F.
• Blend the eggs, buttermilk and vanilla until thick and well combined.
• Combine the sugar, cornstarch, and salt.
• Add the melted butter to the sugar mixture, and mix until well combined.
• Add the butter/sugar mixture to the dry ingredients, and stir thoroughly.
• Pour the filling into the unbaked pie crust.
• Bake 55 minutes (your time may be different, depends on the oven).
• Let the pie cool completely.
• Devour. (Serve chilled or at room temp).

Tips & Notes:

• Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.
• Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
• Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator.
• Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
• Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.

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