This is my mom’s recipe. I have been eating this awesome pie for years. It is easy to make and best served cold. I like to make it the night before and put it in the fridge to chill. My Great Granny used to make pies out of her home after she retired from the restaurant business. She never wrote any recipes down, so my mom came up with this recipe and says that it is the closest to my Granny’s buttermilk pie. NOTE: This recipe does make 2 pies. If you only need one then just divide the recipe in half. Enjoy!
My goodness… what a way to indulge! This has found a place in the top of my comfort food list. As a child I used to eat buttermilk pie at every opportunity… not much has changed!
Most folks will tell you that a buttermilk pie like this is best after it’s been chilled, but I love it fresh out of the oven. Mmmmmm. Give this one a try!
Ingredients
- 1 cbutter, melted
- 6eggs, beaten
- 2 Tbspcornstarch
- 2 csugar
- 1 tspsalt
- 1 cbuttermilk
- 1 tspvanilla
- 2(9in) deep dish unbaked pie shells
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Ingredients
- 1 cbutter, melted
- 6eggs, beaten
- 2 Tbspcornstarch
- 2 csugar
- 1 tspsalt
- 1 cbuttermilk
- 1 tspvanilla
- 2(9in) deep dish unbaked pie shells
How to Make Mama’s Buttermilk Pie
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
- In a large bowl, add salt, corn starch, and sugar.
- Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
- Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
- Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
- *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don’t you can cover the crust with foil to keep it from burning.
- *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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