Friday, February 6, 2009

Buttermilk Pie Fo' Yo' Ass. Golden Delicious

I love buttermilk pie. So simple. I knew this recipe needed some tweaking just by reading it but decided to follow the recipe and then make the adjustments when I had had a chance to taste. This recipe called for 2 cups of sugar. That is wayyyyyy too much sugar. I am going change that to 1 cup of sugar in the recipe I post here. I also cooked this recipe on 400 F for 50 minutes. The crust I used was burning by 45 minutes in and the pie didn't set until almost 1 hour. I am changing the cooking temp to 350 and leaving the time the same. I used a already made pie crust and it was not deep enough so I had to pour the extra batter into ramekins. These actually turned out delicious so if you have extra, you know what to do, but I am going to change the recipe to call for a deep dish pie crust.

Without further ado:

1 deep dish pie shell
1 cup sugar
1 stick room temp. butter
3 tbsp flour
1 cup buttermilk
1 tsp vanilla
1/2 lemon juiced or 1/4 tsp lemon extract
5 eggs

Cream together 1 stick of butter and 1 cup of sugar

Add 3 Tbsp. flour and mix

Add 1 Tsp. vanilla

Add 1 cup buttermilk and mix

Add 5 eggs and mix. Batter will be slightly lumpy. Don't worry

Pour in deep dish pie shell or regular pie shell and ramekins placed on a cookie sheet to protect against dripping. Bake at 350 F for 50 minutes, or until pie sets.
(That means until the pie stops giggling around in the middle)


  1. I had a dog once that really loved buttermilk pie.

  2. Sounds delicious. I made peanut butter blossom cookies today. One of my specialties!