Buttermilk Pie Recipe for 2 Pies

Introduction

As someone who loves to cook, I’ve tried many recipes over the years, but one of my all-time favorites is buttermilk pie. It’s a Southern classic that’s sweet, creamy, and oh-so-delicious. I’ve been making this recipe for 2 pies for years and it never fails to impress. Today, I want to share this recipe with you so that you can enjoy it too!

But before we dive into the recipe, let’s take a look at some interesting facts about buttermilk pie:

• Buttermilk pie is also known as desperation pie because it was traditionally made with simple and inexpensive ingredients that were readily available on the farm.
• It’s called buttermilk pie because buttermilk is one of the main ingredients, but it doesn’t actually taste like buttermilk.
• Buttermilk pie is a favorite dessert in the Southern United States, especially in Texas.

Ingredients

• 2 unbaked 9-inch pie crusts
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 5 large eggs, room temperature
• 1 cup buttermilk
• 1 tablespoon vanilla extract

Note: It’s important to use room temperature eggs for this recipe as it will ensure that the pie filling cooks evenly.

Instructions

Now that we have all our ingredients ready, let’s get started!

1. Preheat your oven to 350°F (180°C).
2. In a large mixing bowl, cream the butter until light and fluffy.
3. Add the sugar and flour and beat until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Slowly add the buttermilk and vanilla extract, and stir until just combined.
6. Pour the mixture into the two unbaked pie crusts.
7. Bake for 45-50 minutes, or until the filling is set and the crusts are golden brown.
8. Remove from the oven and allow to cool completely before serving.

That’s it! Your buttermilk pies are ready to be enjoyed. I like to serve mine with a dollop of whipped cream, but you can also enjoy it plain or with a scoop of vanilla ice cream.

FAQs

1. Can I use a store-bought pie crust?

Yes, you can. Just be sure to use an unbaked pie crust as the filling needs to be baked in the oven.

2. Can I make this recipe with a single pie crust?

Yes, you can. Just halve the recipe and use a single pie crust. The baking time should be about the same.

3. How long does buttermilk pie last?

Buttermilk pie can be stored in the refrigerator for up to 3 days.

4. Can I freeze buttermilk pie?

Yes, you can. Wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.