Buttermilk Pie Recipe
Ingredients
| Sugar | 3 Cup (16 tbs) | |
| All purpose flour | 6 Tablespoon | |
| Buttermilk | 1/2 Cup (16 tbs), divided | |
| Eggs | 5 | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Vanilla extract | 2 Teaspoon | |
| 2 unbaked pastry shells (9 inches each) | ||
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
In a bowl, combine sugar, flour and 3/4 cup buttermilk.
Add eggs and remaining buttermilk; mix well.
Stir in the butter and vanilla.
Divide evenly among pie shells.
Top with pecans if desired.
Bake at 425° for 10 minutes.
Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Cool completely.
Store in the refrigerator.
Add eggs and remaining buttermilk; mix well.
Stir in the butter and vanilla.
Divide evenly among pie shells.
Top with pecans if desired.
Bake at 425° for 10 minutes.
Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Cool completely.
Store in the refrigerator.
Chef
