7 January, 2019
Robbie’s Buttermilk Pie
1 cup buttermilk
2 teaspoons real vanilla
1 cup sugar
2 Tablespoons all purpose flour
1 stick butter, melted – but not hot
1 pie shell, 9-inch (not deep dish), unbaked
Preheat oven to 350°
In a small bowl, lightly beat the eggs. Add the buttermilk and vanilla and stir until blended. Gradually add the sugar, the flour and then the butter and stir until mixed well.
Pour into the pie shell and bake for 55 minutes or until the center is set and firm.
Allow the pie to cool before slicing and serving.
Store in the refrigerator up to 3 days.
This is Robbie’s recipe, as taught to her by her father.
The primary difference between buttermilk pie and chess pie, is that chess pie calls for cornmeal and buttermilk pie calls for flour.
Some traditional buttermilk pie recipes call for nutmeg. We consider that a personal preference and choose to not include it.