Buttermilk Pie
Return to your childhood with this custard recipe that's just like Grandma used to make.
Ingredients
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1 recipe Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
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1/2 cup butter
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1 cup sugar
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3 Tbsp. all-purpose flour
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3 eggs
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1 cup buttermilk
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1 tsp. vanilla
Directions
1.
Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
2.
In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
3.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.
Nutrition information
Calories 394, Total Fat 22 g, Saturated Fat 10 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 111 mg, Sodium 214 mg, Carbohydrate 44 g, Total Sugar 27 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin C 1%, Calcium 5%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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