Ingredients:
- 1 3/4 cups granulated sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 3 large eggs
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- 3 tablespoons all-purpose flour
- 1 tablespoon buttermilk
- 1 unbaked 9-inch pie shell
Preparation:
In a large mixing bowl, cream together the sugar and softened butter until well blended and smooth. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract, salt, and flour, mixing until the batter is smooth and free of lumps. Stir in the buttermilk until the mixture is fully combined.
Place the unbaked pie shell on a baking sheet lined with aluminum foil to catch any potential overflow. Pour the buttermilk mixture into the pie shell, filling it to the top. If there’s any remaining mixture, pour it into an ungreased custard cup.
Bake in a preheated oven at 300°F (150°C) for 1 hour and 10 minutes, or until the pie is set but still slightly jiggly in the center. Remove from the oven and let it cool completely before serving. Store the pie covered in the refrigerator for up to 3 days.
This classic buttermilk pie is a timeless dessert that’s perfect for any occasion. Its creamy texture and sweet, buttery flavor make it a crowd-pleaser. Serve it chilled for the best experience!
Enjoy!
