Buttermilk Pie Recipe
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Buttermilk Pie Recipe
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Scrumptious buttermilk pie has a flaky pastry crust and creamy, custard like filling that comes together in 5 minutes!
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Ingredients
- 1 " pastry crust
- 1/2 cup butter softened
- 1 1/4 cup sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp salt
- 3 large egg
- 1 cup buttermilk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Beat butter and sugar in a large mixing bowl till creamy.
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
- Pour filling into a 9" pie crust. I like to use a deep dish.
- Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set.
- Place pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.
Notes
- STORE any leftover pie covered tightly in the refrigerator. It's best served the same day, but it will last for two or three days in the fridge if covered and stored properly.
- REHEAT. If wanting a warm slice of pie, just reheat in the microwave at 30 second intervals. Or just enjoy cold.
- FREEZE in a freezer-safe Ziploc bag and place in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight and serve as is.
Nutrition Information
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Calories
284kcal
(14%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
112mg
(37%)
Sodium
236mg
(10%)
Potassium
69mg
(1%)
Sugar
32g
(64%)
Vitamin A
520IU
(10%)
Vitamin C
0.7mg
(1%)
Calcium
50mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 112mg | 37% |
| Sodium | 236mg | 10% |
| Potassium | 69mg | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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