Description
A Classic Southern Pie with a creamy, smooth custard filling made from sugar, eggs, buttermilk, and vanilla, baked to perfection in a flaky 9-inch pie crust. This traditional dessert is simple to prepare and delivers a comforting, sweet finish to any meal.
Ingredients
Scale
For the Filling
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup buttermilk
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
For the Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar and all-purpose flour until well blended.
- Add Eggs: Add the eggs to the dry mixture and beat thoroughly until the mixture becomes smooth and slightly frothy.
- Add Wet Ingredients: Stir in the buttermilk, melted butter, and vanilla extract, mixing continuously until the filling is smooth and creamy with all ingredients fully incorporated.
- Fill Pie Crust: Carefully pour the prepared filling into the unbaked 9-inch pie crust, making sure the filling is evenly distributed.
- Prepare for Baking: Place the filled pie on a baking sheet to catch any drips or spills, then transfer it to the preheated oven.
- Bake: Bake the pie for 45 to 50 minutes or until the filling is set, the top is a light golden brown, and a toothpick inserted in the center comes out clean.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack before serving to ensure proper set and best flavor.
Notes
- Use a baking sheet under the pie to prevent spills in the oven.
- Ensure the filling is fully set before removing from the oven for the best texture.
- Let the pie cool completely to room temperature to allow the filling to firm up.
- For a richer flavor, use fresh buttermilk and real vanilla extract.
- Serve plain or with a dollop of whipped cream for added indulgence.
