I lived my ENTIRE twenty six years in Georgia and I have NEVER eaten or made the classic, buttermilk pie. At some point in the recent past, I became obsessed with trying what I know would be pure deliciousness. A backstory about pie and me: I am not the biggest fan of most pie varieties. In fact, I stick to eating either pumpkin or pecan pie and only during the holidays.
I am proud to say I finally made this southern classic and I’m adding it to the list of “pies Elizabeth likes to eat.” Third time (or in this case, pie) is a charm, right?
I stuck to a very classic recipe from the best source for southern cooking, Southern Living. I hope you enjoy this creamy, sweet, slightly tangy and easy to make pie!
1 1/2 cups sugar
1 stick butter, melted
3 large eggs, beaten
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
pinch of salt
1 cup buttermilk
1 tablespoon loosely packed lemon zest
1 homemade or store-bought pie crust
1. Preheat the oven t0 400 degrees.
2. In a mixer, beat the butter and sugar until light and fluffy.
3. With the mixer on low, slowly add the eggs and vanilla, beat until combined.
4. Meanwhile, sift the flour and salt together.
5. Alternating between each, slowly add the dry ingredients and buttermilk to the rest of the ingredients.
6. Once combined, mix in the lemon zest.
7. Pour the pie mixture into the pie crust.
8. Bake the pie at 400 degrees for 10 minutes.
9. Lower the heat to 350 degrees and cook for an addition 50 minutes.
10. Allow the pie to cook for 45 minutes to an hour.
11. Now for the best step of all, eat a nice, big slice and ENJOY!