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Southern-Style Buttermilk Pie

  • Author: Heather Schmitt-Gonzalez
  • Yield: 8 servings 1x


A vanilla bean flecked buttermilk custard base pie, familiar in southern cuisine, is both sweet and tangy, a great year round dessert.


  • 1 (9-inch) single pie crust, recipe link above
  • 3 large eggs
  • 1 large egg yolk
  • 1 1/2 cups buttermilk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla bean paste


  1. Roll out the pie crust dough and set it in a 9-inch pie tin. Crimp the edges and prick the bottom all over with a fork. Refrigerate for at least 30 minutes.
  2. Preheat oven to 425° F. Bake crust for 12-15 minutes, until golden. Remove from oven and allow to cool.
  3. Reduce oven temperature to 350° F. Set the pie tin on a baking sheet that is lined with foil or parchment paper.
  4. Combine all of the remaining ingredients in the jar of a blender, put on the lid, and then blend until well-combined.
  5. Carefully pour the liquid into the cooled crust. Cover the rim of the crust with a pie crust shield or foil so that it doesn’t get too dark. Set the baking sheet with pie on it into the oven.
  6. Bake for 40 minutes, turning the pan halfway through. The custard should still wobble, but not be at all liquidy. Set on a wire rack to cool completely before slicing.
  7. Completely cooled pie can be covered and stored in the refrigerator for a couple of days.
  • Category: Pie, Baking
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