It’s my mother’s recipe. I’ve been eating this excellent pie for years. It’s easy to make and it’s cold. I like to make it the night before and put it in the fridge to cool it down. My great-grandmother used to bake pies at home after retiring from the restaurant business. She never wrote down a recipe, so my mom made up this recipe and said it was the closest thing to my grandmother’s buttermilk pie.
- 1 tbsp butter, melted
- 6 eggs, beaten
- 2 tablespoons cornstarch
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 c buttermilk
- 1 teaspoon vanilla
- 2 unbaked pie shells in a deep dish (9 inches)
- Preheat the oven to 350 degrees.
- Mix the eggs, buttermilk, and vanilla extract in a bowl.
- In a medium bowl, whisk together the eggs, buttermilk, and vanilla extract.
- Add salt, cornstarch, and sugar to a bowl.
- In a large bowl, add salt, cornstarch, and sugar.
- Pour the melted butter over the dry ingredients.
- Melt the butter in the microwave. Pour the batter over the dry ingredients. Mix well.
- Stir the egg mixture into the dough.
- Once all this is mixed, pour the egg mixture on top. Stir until incorporated.
- Pour the dough into the pie crust and bake in the oven.
- Pour evenly into pie shells—Bake for 50 minutes to 1 hour. Pies will be a little shaky but not runny when baked.
- Place a pie pan around the pie crust.
- *TIP: If you have a pie crust, place it on the coat about 35 minutes after baking. If you don't have one, you can cover the crust with aluminum foil to prevent it from burning.
- A slice of Mom's buttermilk pie.
- *TIP: When the pie is baked if the butter seems to be resting on the pie. Give it time to rest and it will seep back into the pie. Putting the pie in the refrigerator will also help.
NOTE: This recipe does make two pies. If you only need one, then divide the recipe in half. Enjoy!