Aunt Fanny’s Buttermilk Pie

6 large eggs, beaten

1 cup buttermilk

1 teaspoon pure vanilla extract

2 cups sugar

2 Tablespoons cornstarch

1 teaspoon salt

1 cup (2 sticks) unsalted butter, melted

2 unbaked 9-inch deep-dish pie crusts, homemade or store bought

Preheat the oven to 350F

In a medium bowl, whisk together the eggs, buttermilk, and vanilla.

In a large bowl, stir together the sugar, cornstarch, and salt. Pour the melted butter on top and mix well. Pour in the egg mixture and stir until incorporated.

Line each of the two 9-inch deep-dish pie pans with the crusts. Divide the custard mixture between the pie shells.

Bake until the filling is a little jiggly when you tap the pans but not runny. 50 minutes to 1 hour. Do not over bake the pies. Let cool completely on a wire rack before serving. The pies can be refrigerated overnight and brought to room temperature before serving.

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Aunt Fanny’s Buttermilk Pie