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Aunt Fanny’s Buttermilk Pie

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

If you're not familiar with it, buttermilk pie is made with a creamy custard. Some call it sugar pie down here. From the book Country Cooking from a Redneck Kitchen.

 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
1

Preheat the oven to 350F

2

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

3

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.

4

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

5

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.