Sunday, November 4, 2012

Thanksgiving Buttermilk Pie

Buttermilk is an acquired taste, however I believe that this recipe will convince you that buttermilk can be quite tasty. Welcome to the buttermilk side of life.


  • Two 9-inch pie plates
  • aluminum foil
  • electric mixer,or hand whisk
  • measuring spoon set
  • dry measure measuring cup set
  • one large mixing bowl
  • one medium mixing bowl

  • Two 9-inch piecrusts
  •  unbaked 3¾ cups sugar
  •  ½-cup flour ½-teaspoon salt
  • 1-teaspoon vanilla
  • Six eggs, beaten
  • 1 cup (2 sticks) butter, melted
  • 1-cup buttermilk


Note: If you are using glass pans, lower the oven temperature 25 degrees.

Preheat oven to 350 degrees.
Place piecrusts in two 9-inch pie plates.
Place six eggs in a medium bowl and beat just until combined. In a large bowl, mix the sugar, flour, and salt. Add the eggs, butter, buttermilk, and vanilla, while beating with your mixer or hand whisk, until well combined. Pour into the piecrusts. Cover the pies loosely with foil to prevent overbrowning. Remove the last 15 minutes of baking. Bake for 1 hour or until a knife inserted in the middle comes out clean – check them after about 45 minutes. Let cool one hour before serving.