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Velvety Vanilla Buttermilk Pie

Savor the delightful taste of this Southern classic vanilla buttermilk pie! Enjoy the perfect blend of creaminess, tanginess, and rich vanilla flavor in every slice.
3
1 hr 25 min
TOTAL TIME
384
CALORIES
$0.58
PER SERVING
Velvety Vanilla Buttermilk Pie
Ingredients
9 INGREDIENTS
8 SERVINGS
Unsalted Butter
1/2 cup unsalted butter
softened
Vanilla Extract
1 tbsp vanilla extract
All Purpose Flour
2 tbsp all purpose flour
Salt
1/8 tsp salt
Eggs
3 large eggs
room temperature
Pre-made Pie Crust
1 whole pre-made pie crust
Buttermilk
1 cup buttermilk
Cornstarch
1 tbsp cornstarch
Granulated Sugar
1 1/2 cups granulated sugar
Directions
9 STEPS
15 min
PREP TIME
1 hr 10 min
COOK TIME
1 hr 25 min
TOTAL TIME
1
Preheat oven to 400°F.
2
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with a hand mixer until light and fluffy.
3
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet mixture, alternating with the buttermilk, mixing well after each addition.
5
Place the pre-made pie crust into a 9-inch pie plate, pressing gently to fit. Use a fork to poke holes along the sides and bottom of the pie crust.
6
Pour the pie filling into the pie crust shell.
7
Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for an additional 50-60 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.
8
If the crust is browning too quickly, cover the outer crust with aluminum foil during the last 20 minutes of baking.
9
Allow the pie to cool completely before slicing and serving.
Health Info
Macros
50g
CARBS
20g
FAT
4g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is Buttermilk Pie?
What ingredients do I need to make Buttermilk Pie?
Can I make Buttermilk Pie without a pie crust?
What is the best way to mix the ingredients for Buttermilk Pie?
How long do I need to bake Buttermilk Pie?
Can I make adjustments to the recipe to fit my personal taste or dietary preferences?
What is the best way to store leftover Buttermilk Pie?
What are some common mistakes to avoid when making Buttermilk Pie?