Mama's Buttermilk Pie
This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests! I have been eating this awesome pie for years. It is easy to make and best served cold. I like to make it the night before and put it in the fridge to chill.
My Great Granny used to make pies out of her home after she retired from the restaurant business. She never wrote any recipes down, so my mom came up with this recipe and says that it is the closest to my Granny's buttermilk pie. NOTE: This recipe does make 2 pies. If you only need one then just divide the recipe in half. Enjoy!
Mama's Buttermilk Pie
Ingredients:
Mama's Buttermilk Pie
Ingredients:
- 1 c butter, melted
- 6 eggs, beaten
- 2 Tbsp cornstarch
- 2 c sugar
- 1 tsp salt
- 1 c buttermilk
- 1 tsp vanilla
- 2 (9in) deep dish unbaked pie shells
Directions:
1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
3. In a large bowl, add salt, corn starch, and sugar.
4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don't you can cover the crust with foil to keep it from burning.
8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.
1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
3. In a large bowl, add salt, corn starch, and sugar.
4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don't you can cover the crust with foil to keep it from burning.
8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.
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