This wonderful buttermilk pie
recipe was shared with me by my husband's aunt, Lila Scheer of Vancouver,
WA. Lila says, "I like to try old recipes. When I found this one, I
wondered how it would turn out. We found it to be delicious, as did our
visiting daughter and son-in-law. The texture is unusual. Though vanilla is
the only flavoring in the pie, I tasted a hint of coconut. Surprise your
family with this good old fashioned pie."
This is a delicious,
old-fashioned pie. Don't be put off by the buttermilk - this is a sweet and
flavorful pie. Lila made five pies for a family reunion, and this pie was
definitely my favorite!
Check out more great
Buttermilk Pie Recipe
Yields: makes 1 pie
Prep time: 20 min
Cook time: 40 min
Pastry for 9-inch one crust pie
1 1/2 cup granulated
3 tablespoon all-purpose
1 cup buttermilk, divided
eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
Preheat oven to 425 degrees F. Prepare pie pastry.
In a large bowl, combine sugar, flour, and 1/2 cup buttermilk. Add beaten eggs and the remaining 1/2
buttermilk; mix well with a whisk. Mix in the melted butter and vanilla extract.
Pour into prepared pie crust. Sprinkle pecans over the top.
Bake for 10 minutes, then reduce heat to 350 degrees F. and bake approximately 25 to 30 minutes or until the internal temperature registers at least 160 degrees F. on
cooking thermometer and the top is lightly brown and the center is set.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and let cool on a wire rack. Refrigerate after cooling.
Makes 1 pie.