The first time I tasted buttermilk pie was on a trip to West Virginia. I was quite hesitant to try it as I’m not a fan of sour tasting milk, but, so as not to insult the hostess, I graciously accepted. Wow…one bite of that pie and I was sold! It’s a light, creamy pie just bursting with flavor. I sprinkle cinnamon on top just before baking to give it that extra zip. However, I feel compelled to mention that cinnamon is not traditionally an ingredient found in buttermilk pie. The choice is yours…it tastes great with or without the cinnamon! Thanks Bertha C. for sharing your family recipe!
Buttermilk Pie
Course: Uncategorized8
servingsIngredients
9″ unbaked pie crust (see separate recipe on site)
3 eggs
½ cup butter, softened
1 ½ cups white sugar
3 Tablespoons flour
1 cup buttermilk
1 teaspoon vanilla extract
1 Tablespoon lemon juice
1/8 teaspoon ground nutmeg
Sprinkle of cinnamon (optional)
Directions
- Preheat oven to 350 degrees
- Beat the eggs until frothy and set aside.
- In a mixing bowl, beat the sugar, butter and flour until well incorporated.
- Add the eggs and mix well.
- Stir in the buttermilk, vanilla extract, lemon juice and nutmeg until combined.
- Pour mixture into the pie crust.
- Sprinkle with cinnamon (if desired)
- Bake for 50-60 minutes or until the center is set (firm).
- Remove from oven and cool on a rack.
- 10. When cooled, cover and refrigerate for at least 4 hours.
- 11. Serve with a dollop of whipped cream, if desired
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